Chicken soup is just what the doctor ordered during frigid months. The yummy concoction has curative powers. According to scientists who have studied the culinary phenomenon, the individual components of the soup or broth, veggies, and chicken altogether, offer a mild anti-inflammatory effect that brings congestion relief to cold and flu sufferers. There are countless chicken soup recipes from all around the world. And each one carries an added benefit to those suffering a chill.
In many West Indian soup recipes, seasonings like allspice, and thyme add a unique flavor. Throw in some yams, pumpkin or squash, and you’ll have a pot that is rich and chockful of vitamins galore like zinc, magnesium, thiamine, folate, iron and Vitamin B6.
We have a recipe that provides spoonfuls of comfort, Jamaican chicken soup, that will make you slap yo mama!
- 3 qt. water
- 2 lb. chicken
- 1/2 lb. carrots, cubed
- 6 Pimento Seeds (Allspice)
- 1/4 lb. turnips, peeled and cubed
- 3 garlic pegs crushed
- 1 lb. pumpkin or squash (peeled and cut up into 1-inch pieces)
- 1/2 lb. chayote (cho-cho) (cut up into 1-inch pieces)
- 1 lb. yellow yam, peeled and cut up
- 3 sprigs of fresh thyme
- 2 stalks scallion (chopped)
- 1 tablespoon salt (or more to taste)
- 1 packet Cock Flavored Soup Mix
- 1 large potato
- 3 stalks of celery finely diced
- 3 stalks of corn broken in thirds (optional)
- 1 1/2 tsp. of black pepper
- Clean, then boil chicken in 3 qts. water for about 45 minutes with garlic, pepper, pimento seeds, soup mix and salt
- Add cut up vegetables, scallions, celery and herbs
- Dumplings/spinners may be added if desired.
- Simmer for ½ hour or so more until the veggies are cooked (soft but not mushy) and the soup is of a medium consistency.
- Serves 6