Soup it up! - Preparing chicken and vegetable Soup

by

August 15, 2016
Contributed Chicken and vegetable soup

Jamaicans love a bowl of hearty soup, especially on Saturdays. Saturday and soup just seem to be synonymous. Whether its red peas, gungo peas, beef or chicken soup, we enjoy it well hot, straight from the pot.

For the athletes off to Rio de Janeiro, Brazil, to compete in the 2016 Olympics, a good bowl of soup doesn't have to be a craving or desire when they return to Jamaica, they can enjoy it right there, all courtesy of Grace Foods, the official nutrition sponsor. Headed by chef Karl Thomas, the culinary team will be cooking up a storm and keeping the athletes well fed. Here is one of Thomas' soup recipes.

Ingredients

12 ounce pumpkin, cubes

4 ounces Irish potato (small dice)

4 ounces carrot (small dice)

2 ounces chopped onion

1 ounce scallion, chopped

3 sprig thyme, chopped

1 teaspoon pepper, chopped

1 ounce garlic, chopped

1 pack Cock Soup

1 teaspoon salt

1 pound chicken, cut into cubes

4 ounces yam, cubes

1/4 teaspoon pimento, whole

1/2 gallon water

Directions

1. In a large soup pot, add water, chicken, eight ounces pumpkin, onion, escallion and garlic. Allow the water to come to a boil then reduce the flame to a simmer, whisking periodically to mash the pumpkin.

2. When the pumpkin is totally mashed, add all the remaining ingredients and allow the pot to simmer until the vegetables are cooked fork-tender

3. Adjust seasoning with salt, if needed.

4. Serve hot.

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