Chicken Soup with Shrimp Recipe
This delicious Jamaican Chicken Soup recipe loaded with juicy jumbo shrimp will send your tastebuds into overdrive!
Ingredients
- ½ whole chicken cut into bite-size pieces
- 300 g jumbo shrimp raw, peeled and deveined
- 1 kg pumpkin
- 3.5 - 4 L water
- 1.5 tsp salt
- 6 cloves garlic
- 1 small onion finely chopped
- 3 stalks scallion bruised
- 1 small bunch thyme
- ½ tsp scotch bonnet pepper or to taste
- 6-8 pimento seeds
- 1 large carrot chopped
- 1 lb yellow yam diced
- ½ lb sweet potato (optional), chopped
- 1 small irish potato (optional), chopped
- 2 cobs sweet corn (optional), chopped
- 1 pk chicken noodle soup mix powdered, seasoned
Instructions
- In a bowl, cut up and wash the raw chicken.
- Wash, peel and cut the pumpkin into large chunks.
- Add water to a large ‘soup’ pot and put to boil.
- Immediately add the chicken, chunks of pumpkin and corn to the pot.
- Add 1 teaspoon salt, black pepper, pimento, scotch bonnet pepper and half the portion of garlic, thyme and chopped onions.
- Stir the pot and cook uncovered for 30 - 40 minutes.
- When pumpkin chunks get soft, use a large spoon to crush them smooth.
- Add carrots, yam and sweet potatoes, stir the pot and boil for 15 -20 minutes more.
- Top up the pot with water and bring it to a boil for approximately 5 minutes.
- Next, add 1 pack powdered chicken noodle soup mix, scallions and the rest of chopped fresh seasoning, stir the soup, cover and cook for another 10 minutes.
- After 10 minutes, remove the cover, stir the soup and cook for an additional 10 minutes.
- Taste the soup for adequate saltiness/flavour. Please note: If the soup is bland and requires more flavour, add 1 teaspoon of salt and more chopped garlic, onion and thyme.
- Finally, add shrimp, stir the pot and cook for 5 - 8 minutes more.
- Your delicious surf and turf - Chicken and Shrimp Soup is ready!
- Serve hot, Bless up and enjoy it!