Jamaican Chicken Soup (No Cock Noodle Soup Mix!)

This Jamaican chicken soup recipe is a traditional soup prepared in Jamaica.

Why should we avoid cock noodle soup mix?

For years, we used this cock noodle soup mix which gives nice flavor, but contains ingredients we now wish to avoid such as bleached and “enriched” flour, vegetable oils, hydrolyzed corn, guar gum, dextrose, preservatives like BHT, monosodium glutamate (MSG) etc. These additives do not promote health, and in many individuals cause allergic reactions, headaches, high blood pressure, etc.

I’m sure Jamaicans did not do this “back in the day.” I’ve found a great combination of fresh and/or dried spices that provide a similar flavor without all the unwanted and unnecessary additives.

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

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misled to believe there is no truth to the saying that chicken soup boosts immunity, but that is because real soup has been replaced by the fake stuff in boxes and cans that cannot be compared because they are nutritionally dead.

Jamaican Chicken Soup

What are some of the benefits of drinking Jamaican chicken soup?

When a base of real 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.

Can I make this GAPS-legal?

I have made this soup with cauliflower, broccoli, cabbage, and other GAPS-legal vegetables and it is still delicious! Use the base of the soup as-is and mix and match your staple ingredients. Put softer veggies later on when the soup is closer to being ready!

Jamaican Chicken Soup
Print Recipe
5 from 1 vote

Jamaican Chicken Soup Recipe

Course: Soup
Cuisine: Jamaican
Keyword: GAPS, Paleo
Servings: 8 people
Author: nourishingtime.com


  • 2-3 lbs chicken breast (or your favorite parts)
  • 3 quarts broth (can use part water if you don't have enough on hand)
  • 1 large kabocha squash
  • 1 small butternut squash
  • 4 stalks celery
  • 1-2 medium onions
  • 2 sprigs fresh thyme (or 1/4 tsp powdered)
  • 1 tsp pimento/allspice seeds (1/4 tsp dried)
  • 2-3 cloves garlic
  • salt and pepper to taste (we typically use 1-2 whole scotch bonnets, we like spicy!)

Any combination of the following

  • Boniato potatoes
  • Irish potatoes
  • Yellow yam
  • Dashine
  • Dumplings
  • Ripe plantains
  • Green bananas
  • Carrots
  • Chayote squash


  • 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.
  • Remove chicken from pot, and once cooled enough to handle, shred if desired.
  • 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.
  • Scoop pimento seeds out of the soup and add in onions, celery, yams and potatoes. Let cook about 15 minutes.
  • Remove the celery if you wish and add in chicken, plantains, scotch bonnet, carrots and dumplings. Let cook another 15 minutes.
  • 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
  • Serve with additional fats such as butter or tallow for extra
    Don’t forget to have a side with fermented vegetables

Looking for other simple Jamaican recipes? Try this Jamaican banana chips recipe next!

I’d love to know if you tried this Jamaican chicken soup recipe. You can do so by leaving a rating and a comment below!

Source: 1

Caraway Sauerkraut: Why Add Caraway Seeds?

I have been making plain sauerkraut for some time now, but just started experimenting with flavored krauts such as this caraway sauerkraut in the past year. I recently decided to try sauerkraut with caraway seeds because I’ve heard it tastes good and offers some health benefits as well.

In this post I will share how to make caraway sauerkraut and several reasons why you should!

Caraway Kraut: Why Add Caraway Seeds?

What Is Caraway?

Caraway seeds are grown throughout Europe and Asia and have similar properties to other spices and herbs such as anise, fennel and valerian. The “seed” is actually the fruit! It is used to flavor breads, alcohol, cake, cheese, soup, fruit, dips and of course cabbage.

A curious superstition was held in olden times about the Caraway. It was deemed to confer the gift of retention, preventing the theft of any object which contained it, and holding the thief in custody within the invaded house. In like manner it was thought to keep lovers from proving fickle (forming an ingredient of love potions), and also to prevent fowls and pigeons from straying. It is an undoubted fact that tame pigeons, who are particularly fond of the seeds, will never stray if they are given a piece of baked Caraway dough in their cote. – Mrs. M. Grieve (Source 1)

What Are The Benefits of Caraway Seeds?

  • Caraway seeds have carminative properties–they help relieve gas by preventing its formation and helping to expel it.
  • They are very soothing to the gastrointestinal tract and so helps with digestive issues such as stomachaches/indigestion. They have been used to sooth colic, earaches, and can also help heal bruises when powdered and made into a poultice.
  • They are rich in minerals such as calcium, magnesium, selenium, phosphorous and potassium. They also contains a variety of vitamins including Vitamin C.
  • Caraway seeds are helpful for high blood pressure, cholesterol, gallbladder and kidney issues.
  • The oil in caraway seeds is antihelmintic and antiseptic, so they effectively expel worms and infections from the body.
  • They are useful for women trying to increase lactation or jump-start their periods, as well.

Do I have to put caraway seeds in sauerkraut? Can I substitute something else?

You do not have to add caraway seeds to your sauerkraut. You can leave your kraut plain, or add a variety of vegetables, whole spices, herbs, etc. Some of my favorite whole spices to substitute for caraway seeds are juniper berries, fenugreek, and/or fennel seeds.

Fennel seeds will probably be your best bet for a caraway seed substitute in sauerkraut. However, you can also consider dill or anise seeds which are both more pungent. Mix and match based on what pleases your taste buds!

Caraway Kraut & The GAPS Diet

Sauerkraut made of things other than just cabbage and salt are allowed on the GAPS Diet. Any addition, of course, needs to be GAPS-legal and tolerated by the individual. The same rules as “regular kraut” apply–start with only the juice of the ferment if necessary and slowly work your way up.

Most GAPS patients have multiple infections including parasitic ones. These patients also have an increased need for vitamins and minerals. Fermented foods are a very important part of the diet, and sauerkraut is one that should definitely be included. If you suffer from histamine intolerance, get anaerobic fermenting vessels such as Pickl-It and ferment your sauerkraut for 12 weeks or more.

Sauerkraut is amazing for many GAPS complaints such as constipation, diarrhea, low stomach acidity, issues digesting fat, heartburn, indigestion, stomachaches, detoxification and more. The addition of caraway seeds definitely adds to these benefits.

Caraway Sauerkraut
Caraway Kraut: Why Add Caraway Seeds?
Print Recipe
5 from 1 vote

Caraway Sauerkraut Recipe

This lacto-fermented sauerkraut with caraway seeds recipe will fill a 1 quart jar.
Course: Ferment
Keyword: Sauerkraut
Author: nourishingtime.com


  • 2 1/2 lbs cabbage (approximately)
  • 2-3 tsp caraway seeds (I use 3 tsp/1 tbsp)
  • 12 g salt (approximately)


  • Shred cabbage.
  • Add caraway seeds and salt and mix well.
  • Stuff into jar and press down as much as you can. Leave a few inches of head space.
  • Close jar and let ferment for 24 hours, then check brine level. If cabbage is not well-submerged, you may need to add more water.
  • Ferment at room temperature for 1-2 weeks (if your house is on the warmer side, you’ll ferment at room temperature for less time). Then move to the fridge where you will leave it an additional 9-10 weeks.


Shredding cabbage: I use the smaller side of this slicer to shred my cabbage. It ensures great texture and taste for the kraut! It is easy to use and clean. Click here to check it out on Amazon!
Pounding cabbage: It is not necessary to pound the cabbage, but press down firmly as you are packing the jar to get rid of air pockets. The salt will do a fabulous job of extracting juices from the cabbage.
Sourcing caraway seeds: I use these organic caraway seeds, they have amazing flavor. Click here to check them out.
Measure your shredded cabbage and salt: This will lead to best results. Use approximately 4.5g salt per 1lb of shredded cabbage (weigh after shredding!). I use this kitchen scale to measure both. It switches between grams and pounds easily, is accurate, and holds a large glass bowl nicely while still allowing me to see the measurements!

Yes, I ferment my sauerkraut for a full 12 weeks and it is delicious! You can read more about why I ferment anaerobically here.

If you are used to making sauerkraut in other ways, you can follow those fermenting instructions for the caraway kraut. It likely will not produce great results when fermented the same amount of time unless you are using a special fermenting vessel.

There are ferments that take less time as well, such as this spicy daikon or this chunky tomato salsa!

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Let me know if you have tried any of these recipes. I love hearing your thoughts!

Source: 1, 2.

Buttery Bok Choy Featuring Bell Peppers And Onions

Buttery Bok Choy featuring Bell Peppers and Onions

Bok choy is a very popular vegetable in China. It has a mild taste and easily complements many dishes. It is the member of the cabbage family with the highest concentration of beta carotene, and also provides us with good amounts of Vitamins C and K, folate, and several trace minerals such as molybdenum and manganese.

Health benefits aside, it is also one of my favorite greens. My son absolutely adores bok choy and loves this time of year. In Florida, this is when we can get this stuff locally. We were lucky to find a lady who sells homegrown bok choy and a few others things for practically pennies. This is good, because my little one tries to get away with eating bok choy all day when it’s in season. He will easily eat it as an entire meal, so I take advantage and add in other great foods such as onions, bell peppers, saturated fats, olive oil and sometimes grated raw liver. Most of those foods offer plenty of immune-boosting antioxidants which are soooo important in our increasingly toxic world.

Buttery Bok Choy Recipe (Serves 1-4)

1lb bok choy
1 medium onion
1 red, yellow or orange bell pepper
At least 4 tbsp butter
Olive oil to taste
Sea salt and pepper to taste

1. Wash bok choy, onion and bell peppers. Then, chop ’em up.

2. In a reasonable sized skillet, put butter and onions and turn to med-low heat. Cook until onions are translucent and smell yummy.

3. Add bok choy, cook to desired tenderness, stirring every now and then. Add more butter if necessary/desired.

4. Add in bell peppers and cook an additional minute or so (longer if you prefer your bell peppers well cooked!).

5. Remove from heat, and add salt, pepper and olive oil to taste.

6. Enjoy!

Do you eat bok choy regularly? How do you usually cook it? Let me know by leaving a comment!