Jamaican Style Chicken and Rice Soup Recipe

Rinse the chicken with water and then rub with lime juice. Place the chicken pieces into a soup pot. Add the chopped onions, minced garlic, calabaza pumpkin chunks, cut up turnips, carrot chunks, shredded cabbage (or turnip greens), chayote cubes, and chicken stock.

Bring the soup to a boil and then reduce the heat to a medium low flame bringing the soup down to a simmer. Allow it to simmer for 45 minutes, then add the salt, freshly ground pepper, and whole Scotch bonnet pepper. Do not break or prick the pepper, unless you want a really hot and spicy soup.

Continue to simmer the soup until the chicken is cooked through. This will take about another 30 minutes.

Turn off the heat. Remove the chicken only from the soup and allow it to cool. Once the chicken is cool enough to handle, remove the meat from the bone and shred it with two forks or your fingers. Discard the bones.

Put the shredded chicken back into the soup pot, add the cooked rice, and re-heat the soup until it is hot enough to serve. More Chicken Soup Recipes:

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