Caribbean  Chicken Soup



Breakfasts & Brunches

Dinners & Main Dishes


Breads , Biscuits & Muffins


Side Dishes


4 quarts water

1/3 cup of white vinegar

1/3 cup of lemon juice

6 chicken wings, 4 chicken legs or (1 whole chicken breast cut in 4)

6 white skin potatoes or red skin potatoes

2 chayotes (also known as cho-cho)

2 cups white flour

2 large carrots

1 lb yellow yam

1 lb dasheen (optional)

2 cock flavored soup mix (spicy)

1 sprig thyme

2 stalks scallion

1 scotch bonnet (optional)

1/2 tsp pimento seed

Dash of black pepper

Salt to taste (optional)

1 fresh lemon

1 pair of gloves

DIRECTIONS: Put the water in the pot on a medium flame, clean the chicken in cold water with the 1/3 cup vinegar, 1/3 cup lemon juice, drain the water off and rinse with plain cold water and then add to the water and bring to a boil. While the chicken and water is coming to a boil, get a large bowl 1/2 full with cold water, cut the lemon and squeeze the lemon juice in the water. Put the gloves on and peel the yam, then cut the yam up in medium size pieces, put the yam in the lemon water and set aside. Peel the chayotes and cut in half down the middle and take out the seed on both sides, cut up chayotes in medium size pieces, put the chayotes in a bowl of cold water.  Peel the dasheen and cut up in medium pieces, put it in the bowl with the chayotes. Peel the potatoes and cut in medium size and put it in the bowl, cut up carrots in medium size and add to the bowl. Put the flour in a dry bowl, add cold water a little at a time mix with spoon until stiff and doughy, drop 1 tablespoon of the dough at a time until all of the dough is in the pot. Wash the potatoes, dasheen, chayotes and carrots then add to the pot. Wash the yam and add to the pot, stir the food in the pot. Add the cock flavored soup mix, scallion, thyme, scotch bonnet, pimento seed, black pepper, salt and season to taste, mix and cover. Cook for 30 to 40 minutes on med to high flame stirring occasionally until cooked. Remove and cool for 5-10 min before serving (Serve 6 to 8 people).

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