Jamaican Chicken Soup Without The Cock Noodle Soup Mix


Pretty much all traditional cultures knew the value of soups for nutrition and healing purposes. And soup is indeed very healing. We’ve been misled to believe there is no truth to the saying that chicken soup boosts immunity, but that is because real soup has been replaced by the fake stuff in boxes and cans that are nutritionally dead.

When a base of bone broth is used to start a rich chicken soup such as this one, the result is something that is not only delicious, but also very nourishing. This homemade soup helps to heal the gut lining, promote digestion, fight inflammation (which can greatly help with problems such as asthma, arthritis, depression, insomnia, bloating, etc.), boost the immune system, detoxify the body, strengthen teeth and bones, and contribute to beautiful, healthy hair and nails. We do not skim the fat, and often add extra–that way we benefit from the added fat-soluble vitamins which often work in unison with other nutrients. We find that drinking soup regularly promotes healthy bowel movements as well.

I have made this soup with cauliflower, broccoli, cabbage, and other GAPS-legal vegetables and it is still delicious!

Jamaican Chicken Soup

“Eat soup first and eat it last, and live to till a hundred years be passed.” – French proverb

Jamaican Chicken Soup Recipe (Serves 8+)

Ingredients:
2-3lbs chicken breast (or other parts)
3 quarts bone broth (can use less and make the rest up with water)
Squash/Pumpkin (we like to use a big kabocha and a small butternut)
2 sprigs of thyme (or sprinkle thyme to taste)
1 tsp pimento seeds (or sprinkle powdered allspice to taste)
4 stalks of celery
1-2 medium onions
2+ cloves garlic
Salt and pepper to taste (we typically use a scotch bonnet NOT cut)

Any combination of:
Boniato potatoes
Irish potatoes
Yellow yam
Dumplings
Ripe plantains
2-3 carrots

Directions:
1. Add broth to a large stockpot that hold approx 6 quarts or more if you are making the recipe as-is. and bring to a boil. Add pimento seeds, chicken and uncooked pumpkin/squash at this point. Reduce heat and let simmer for about 30 minutes, until chicken is mostly cooked. To make things easier, like I do, you can bake the squash whole until it is tender prior to making the soup, then you would just scoop the flesh out and add to the soup at a later point.

2. Remove chicken from pot, and once cooled enough to handle, shred if desired.

3. Peel and cut up anything you’d like to add to the soup, such as onions, potatoes, yams, plantains and carrots. Make dumplings if you are adding them in.

4. Scoop pimento seeds out of the soup and add in onions, celery, yams and potatoes. Let cook about 15 minutes.

5. Remove the celery if you wish and add in chicken, plantains, scotch bonnet, carrots and dumplings. Let cook another 15 minutes.

4. Add spices (thyme, garlic, salt, powdered pepper, and powdered allspice if you did not use pimento berries) to taste. Let simmer a short while until it smells and tastes awesome and additions are cooked to your preference.

5. Serve with additional fats such as butter or tallow for extra nourishment! Don’t forget to have a side with fermented vegetables first!

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