There are a few different variations on chicken noodle soup. Some people use squash, some people like to use boiled dumplings and green banana. But I like to keep mine simple.
For my soup which was 4 portions I used:
- 4 skinless chicken thighs
- 3×2” piece of ginger (sliced into long flat pieces)
- 3 garlic gloves (left whole)
- 1 scotch bonnet (whole to be removed after cooking)
- 4 sprigs of fresh thyme (left whole) set a few little leave aside to garnish
- 4 carrots ( roughly chopped into 2 cm pieces)
- 500g of Yam ( roughly chopped into 3 cm pieces)
- 4 tables spoons of olive oil
- 1 heaped table spoon of Caribbean curry powder (not the usual one used in Indian cooking)
- 1 packet of cock or chicken noodle soup
- You should be able to buy all of these ingredient in Tesco or Salisbury
- Seal/brown your chicken in a frying pan using a little olive oil
- Boil the yam for 2 minutes then add the carrots and boil for another 8 minutes
- Use the water from the vegetables to make the base of the soup and add the water and chicken into a large saucepan.
- Add the scotch bonnet pepper, garlic and ginger to the soup, and bring to the boil, boil it for 10 minutes and then cook on a low heat for 20 minutes.
- Add the cock soup sachet, stir it in well and let it simmer for another 8 minutes.
- Add the yam and carrots back into the pot for the last 2 minutes to heat through
Stage 6 is also where you would add in any other veg you wanted to use or some precooked boiled dumplings.
When you serve season it with some cracked black pepper, taste the soup before you add any salt.
Use the thyme leave you saved over to sprinkle these over the top.
Tag me on Instagram or Twitter show me how it turned out. #goodlookingcooking
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