- Brienne Boortz
- Jamaican Chicken Soup (Saturday Soup)
3 ears of corn
6 green onions
scotch bonnet peppers, optional, to taste
dumplings (either pre-made or use any recipe online)
2½ lbs. chicken
½ to 1 lb. pumpkin
4 cloves garlic
3 stems fresh thyme
salt, to taste
black pepper, to taste
allspice, to taste
Boil 3 quarts of water. Chop all vegetables into cubes and add to water, along with the dumplings. Boil for 20 minutes. Add chicken and pumpkin and cook for 40 additional minutes. Add seasonings, salt, black pepper and allspice to taste. Simmer to perfection.
In Jamaica, we eat this chicken soup on Saturdays. Every family has their own version — it's a traditional meal. We'll also cook it if it's raining or colder outside. We serve it here at Jamaican Flavor every Saturday, and more often during the winter months.
— Submitted by Jamaican Flavor owner Hugh Davis