Taneisha Morris' Jamaican Chicken Soup

Name: Taneisha Morris' Jamaican Chicken Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 12 cups Water; Chicken Thighs, skin-off, bone-in; 2 Chicken Breasts, halved; 6 cloves Garlic, crushed; 6-8 Whole Pimento Seeds, or allspice berries; 1/2 medium kabocha squash, cut into small cubes; 1-2 Corn, each cut into 4; 1 large Carrot, sliced; 2 thick slices Yellow Yam, cut into 4 chunks.; 1 medium Chocho, cayote, peeled and sliced; 1 medium Turnip, cut into small cubes, optional; 6-8 sprigs Fresh Thyme; 2 stalks Spring Onion, escallion/green onion, crushed; 6 Boiled Flour Dumpling, see below for recipe; 1 Scotch Bonnet Pepper, optional; 1 pkg Grace Cock Soup Mix, or Chicken Noodle Soup Mix; 2 tsp Seasoning Salt, or salt, to taste; 1/2 tsp Fresh Cracked Black Pepper; For the Flour Dumpling; 1 cup All Purpose Flour; 1/2 cup Water, more, or less may be needed; 1/4 tsp Salt, to taste; Other Optional Ingredients or Substitutes for Above Listed Ingredients; Ground Provision, yams, potatoes, sweet potatoes, dasheen, eddo and cassava

Mary Berg January 29, 2025

Cozy up with a hearty dish that’s as easy to make as it is delicious — thanks to Taneisha Morris’s recipe and the tools you can find on CTV Shopping Trends.

Difficulty

Intermediary

Portions

6-8

Preparation Time

20 minutes

Cooking Time

50 minutes

Ingredients

12 cups Water
Chicken Thighs, skin-off, bone-in
2 Chicken Breasts, halved
6 cloves Garlic, crushed
6-8 Whole Pimento Seeds, or allspice berries
1/2 medium kabocha squash, cut into small cubes
1-2 Corn, each cut into 4
1 large Carrot, sliced
2 thick slices Yellow Yam, cut into 4 chunks.
1 medium Chocho, cayote, peeled and sliced
1 medium Turnip, cut into small cubes, optional
6-8 sprigs Fresh Thyme
2 stalks Spring Onion, escallion/green onion, crushed
6 Boiled Flour Dumpling, see below for recipe
1 Scotch Bonnet Pepper, optional
1 pkg Grace Cock Soup Mix, or Chicken Noodle Soup Mix
2 tsp Seasoning Salt, or salt, to taste
1/2 tsp Fresh Cracked Black Pepper
For the Flour Dumpling
1 cup All Purpose Flour
1/2 cup Water, more, or less may be needed
1/4 tsp Salt, to taste
Other Optional Ingredients or Substitutes for Above Listed Ingredients
Ground Provision, yams, potatoes, sweet potatoes, dasheen, eddo and cassava

Directions

Cook Chicken & Kabocha squash
1. In a large stockpot, bring to rapid boil 12 cups of water. Carefully add the chicken, garlic and pimento to the pot. Allow to boil for about 15 minutes or until the chicken is partially cooked. Then add squash, corn, carrots, yellow yam (or other ground provision) and continue to cook for about 15 minutes or until squash softened and chicken is tender.
2. When kabocha squash has softened into the soup (water is now an orange colour), add the remaining fresh ingredients – cayote (chocho), turnip, dumpling, thyme, green onion (escallion), and scotch bonnet pepper.
3. Reduce heat to medium. Stir in Grace Cock Soup Mix, seasoning salt and black pepper. Taste and adjust if necessary; allow to simmer for an additional 15 to 20 minutes. Remove scotch bonnet pepper and thyme sprigs, serve while hot and enjoy!
Flour Dumpling
1. In a medium mixing bowl, add flour and salt then gradually add water and use your hand to knead and form the dough for the dumpling. Dough should be soft but not sticky and wet.
2. Pinch or cut off 6 equal sized pieces. In the palm of your hand using a circular motion, form each piece into a ball, flatten slightly, and fold the edges of the dough into the center creating small round wheels. Set each dumpling aside.
3. Add dumplings to soup and cook until they float to the top.

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