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As a child growing up in Kingston Jamaica, this was the default meal on a Saturday. In most of the Caribbean, soup was the meal of the day in many homes. This is a hearty soup that has traveled well across the seas to the U.S., Canada, the U.K. and wherever you find Caribbean nationals. This soup traditionally contains everything but the kitchen sink and can be made with chicken, beef or a ham bone. I chose chicken for this recipe. The ingredients are easily available in Hispanic and West Indian neighborhoods. Some ingredients are also available in African and Filipino markets.

First thing you need is at least a medium weight stockpot with a cover. Using a lightweight pot will lead to a burnt pot bottom. To shorten the cooking time, a pressure cooker can also be used.

MUMMY'S CHICKEN SOUP
This recipe is for an 8 qt stockpot.

Ingredients
1. Chicken-the leftover carcass of a roast chicken or a whole fryer or fowl, whole or cut up.
-wash and remove the fat and skin if using a fresh chicken.
2. Seasoning-your preference. I use garlic, thyme, scallions, celery, onions and a scotch bonnet pepper.
3. 1 bag baby carrots
4. 2-3 potatoes, peeled and halved (optional)
5. 1 medium piece of calabaza (a pumpkin type squash), cut into pieces.
6. Name (Yam) at least 6" in length. Peel and cut into 2" pieces. Be careful as yuca can stain.
7. 1-2 Chayote (a tropical squash) cut into 4 or more pieces. This can also stain.
8. 1 can sodium free chicken broth for every 8 qt water (optional).
9. Optional- Tropical root vegetables such as malanga, yautia, yuca cut into pieces.
10. 2 cups flour for dumplings. Add a pinch of salt and enough water to form a dough. Lightly knead and set aside. When ready to add to soup, shape into balls and flatten.

Method
1. Add enough water to cover the chicken with about an inch extra.
2. Add carrots and cut up seasoning
3. Cover stockpot and on a medium flame simmer to make stock
5. Simmer chicken for 30 to 60 minutes.
6. Add calabaza, yuca, chayote and optional root vegetables.
7. Add chicken broth and enough water to cover the vegetables. (Your pot should be pretty full)
8. Bring to a boil and hold for about 30 to 45 minutes, stirring occassionally. Taste and add additional seasonings as desired.
9. Simmer for one hour. While simmering add the potatoes and dumplings in the last 30 minutes. Continue to simmer until all vegetables are cooked.

By the end of the cooking, the chicken will be pretty much cooked out. If you don't want the chicken cooked out, remove and set aside as you finish cooking your broth. Return the chicken in the last 30 minutes of cooking.

This soup freezes well and the taste does improve after storage. My mom uses a chicken soup mix, sometimes with noodles but I prefer the sodium free broth. You will have noted that I did not add salt, but there are enough seasonings so that you will not miss the salt.

Enjoy.

Learn more about this author, Laura Dunkley.
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