Try This Hearty Jamaican Pigeon Peas, Chicken Soup

Soup is big in Jamaican culture and we normally make different kinds on Saturdays. You can also get them at restaurants daily. Today I will share with you my recipe for a Pigeon Peas soup with chicken.

The base of our soups is generally the same with yams, potatoes, dumplings, squash, turnips and chayote (cho-cho). Then other things help with the variations like adding peas, or the meats you use, or even other vegetables.

What you will need to make Pigeon Peas chicken soup:

Squash/pumpkin

Flour (to make dumplings)

carrots

Pigeon Peas

chicken (I used 1 large chicken breast)

chayote/cho-cho

yam

Irish potatoes

sweet potatoes

scallion

thyme

garlic

all spice

Grace Pumpkin Soup Mix

Butter

Directions:

Step 1

Bring one pot of water to a boil over medium/high heat. While water is boiling peel and dice the pumpkin/squash (I used 1/2 of the squash pictured above) and add it to the pot with 1-2 cloves of garlic. The more squash you use the thicker your soup will be. I like to crush my squash after the pieces are cooked. So when they are cooked i take them out, crush them and return it to the pot.

Step 2

Add 2 cans of cooked peas to the pot, all spice and the diced chicken breast. Peel and dice 2 medium carrots and add to the pot. Allow this to cook for about 8-10 minutes.

Step 3

Make the dumplings by kneading 1/2- 1 cup of flour and a pinch of salt. Add a little bit of water at a time to bring the flour into a dough and knead it for 1-2 minutes. Pinch off small pieces of the dough and rub it between the palms of your hand forming small, semi-long dumplings. Drop these in the pot after you form each dumpling. Stir the pot to make sure nothing is sticking to the bottom.

Step 4

Peel and dice the remaining root vegetables:

3 small Irish potatoes

1/2 of a medium sized sweet potato

1/2 of a chayote/cho-cho

1/2 of a yam

Wash and add these to the pot and allow them to cook until soft. Constantly check the soup by stirring to make sure that the peas is not sticking to the bottom of the pot as the peas and pumpkin will make the soup thicker.

Step 5

Season the soup with 2 packs of Grace Pumpkin soup mix, 2 stalks of scallion, 3 sprigs of thyme, 1 tbs of butter, salt and black pepper. Reduce heat and allow the soup to simmer for an additional 10-15 minutes. Allow the soup to cool a bit before serving (I love mine piping hot Lol ).

There you have it, how I prepare Jamaican Pigeon Peas, Chicken Soup. I love soup and it doesn’t matter what time of the day or what time of the year, I could drink it every single day. Lol. Comment below what you thought of my recipe. Do you love soup as much as I do? Once again, thanks for reading. xoxox

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