Delicious, spicy , and full of flavor, this soup comes out perfect every time. Recipe courtesy of Temima Markowitz and Leora Chait
Jamaican Chicken Soup
- Cooking and Prep: 9 h
- Serves: 6
Place chicken in a container and cover with two chopped onions, a whole head of crushed garlic, 10-15 sprigs fresh thyme (you can do two tablespoons dried if you need to sub), two tablespoons vinegar, and a sprinkle of salt and pepper.
Cover and put in fridge overnight. If you are making this day-of, you can let it marinate for only a couple hours and then continue.
Place chicken with all the onion and garlic marinade in a large pot and sauté 10 minutes on each side. Add four cups of water and simmer for 20 minutes.
Prepare the Soup
Meanwhile, prepare four potatoes and four carrots. Choose between Jamaican sweet potato, normal sweet potato, acorn, or butternut squash, or use some of each! Peel and slice all veggies in small chunks. Add to soup and add more water to cover.
Add hot pepper, soup mix or bouillon cubes, and dill if using.
Bring to a boil for one hour and then add dumplings or matzo balls if you're using.
Cook for one more hour and add more fresh thyme. Taste and add salt and pepper as desired.