5 Simple Jamaican Chicken Soup Recipes
In this post, we have compiled a list of the greatest Jamaican Chicken Soup recipes for you to select from. You may sort them by cooking time, calories, or just appearance. This recipe is ideal for pleasing yourself and your friends; it requires little time and effort, yet it is one of many of my friends’ favorite foods! Good luck!
1.Jamaican chicken soup recipe
Jamaican chicken soup recipe
Ingredients
- 1 lb Boneless chicken
- 1 pack Chicken noodle soup mix
- ½ lb Fresh pumpkin
- Cubed
- ½ lb Yellow yam
- Cubed
- 1 Chocho chayote
- Peal and cubed
- 1 Corn
- Cut into three pieces
- 2 Medium carrots
- Peal and diced
- 1 Medium onion
- Sliced
- 4 Cloves garlic
- Crushed
- 1 Scotch bonnet pepper
- 2 Scallions spring onions
- Chopped
- 5 Sprig of thyme
- 5 Pimento berries Allspice
- ½ tsp Salt
- Or to your taste
- Water
- 1 cup Plain flour
- Water
- ¼ tsp Salt
- optional
- 1 tbsp Cornmeal
Instructions
- 1 Combine the flour, salt (if using), and enough water to create a firm dough.
- 2 Make circular flat dumplings by separating into extremely little pieces.
- 1 Place the chicken in a large soup pot with the pimento (allspice), onion, scallion, garlic, thyme, corn, salt, and cover with boiling water for 10 minutes.
- 2 Combine the pumpkin, carrot, chocho, yellow yam, and dumplings in a mixing bowl. Adding enough boiling water to the saucepan to cover the ingredients.
- 3 Mix in the soup mix and scotch bonnet pepper. Add the pepper whole, not chopped.
- 4 Cook for 30-55 minutes with the lid on. Stir occasionally, taking care not to break the pepper. Reduce the heat as the pot begins to boil.
- 5 Once the stuff has been cooked and the soup has taken color, taste the pot to see if it needs extra salt.
- You may wish to remove the pepper now.
Notes
If you want the soup to be quite hot, add the pepper in the last few minutes before turning off the heat. However, before serving, remove the pepper.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 384 | |
| % Daily Value* | ||
| Total Fat 13 g | 20 % | |
| Saturated Fat 4 g | 18 % | |
| Trans Fat 0 g | ||
| Cholesterol 66 mg | 22 % | |
| Sodium 589 mg | 25 % | |
| Total Carbohydrate 47 g | 16 % | |
| Dietary Fiber 5 g | 18 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 21 g | 41 % | |
| Vitamin D 0 µg | 1 % |
|---|---|
| Calcium 61 mg | 6 % |
| Iron 3 mg | 14 % |
| Potassium 821 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
| Nutrient | Amount | % Daily Value* |
| Fat | 13 g | 20 % |
| Saturated | 4 g | 18 % |
| Trans | 0 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 47 g | 16 % |
| Fiber | 5 g | 18 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 21 g | 41 % |
| Cholesterol | 66 mg | 22 % |
| Sodium | 589 mg | 25 % |
| Calcium | 61 mg | 6 % |
| Magnesium | 54 mg | 13 % |
| Potassium | 821 mg | 17 % |
| Iron | 3 mg | 14 % |
| Zinc | 2 mg | 16 % |
| Phosphorus | 232 mg | 33 % |
| Vitamin A | 376 µg | 42 % |
| Vitamin C | 21 mg | 23 % |
| Thiamin (B1) | 0 mg | 22 % |
| Riboflavin (B2) | 0 mg | 19 % |
| Niacin (B3) | 7 mg | 45 % |
| Vitamin B6 | 1 mg | 42 % |
| Folate (Equivalent) | 64 µg | 16 % |
| Folate (Food) | 45 µg | – |
| Vitamin B12 | 0 µg | 14 % |
| Vitamin D | 0 µg | 1 % |
| Vitamin E | 1 mg | 7 % |
| Vitamin K | 16 µg | 13 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
Source: jamaicanfoodsandrecipes.com/jamaican-chicken-soup-recipe
It can also be useful:
How long do you boil soup for?
Bring everything to a boil, then reduce to a low heat. It’s done when everything is soft, which can take anywhere from 25 minutes to 3 hours depending on the ingredients.
Is marjoram good in chicken soup?
Paprika, onion powder, and garlic powder are the best spices to add in chicken soup. The saline flavor of chicken pairs nicely with herbs like bay leaf, thyme, parsley, and coriander. Marjoram, oregano, and rosemary are also options.
2.Jamaican Chicken Soup
Jamaican Chicken Soup
Warm and hearty homemade Jamaican chicken soup with root vegetables seasoned with homemade cock soup mix
Ingredients
- 1 1/2 -2 lb chicken I used thighs and 2 chicken breast fillets 8-10 pieces, cut into chunks
- 10 cups water 2 ½ litres
- 1 lb pumpkin can use 1 large butternut squash chopped
- 2 medium potatoes Irish or sweet potatoes chopped
- 1 Cho cho chopped
- 2 medium carrots chopped
- 2 scallion chopped
- 6 sprigs thyme
- Scotch bonnet
- 8 pimento berries
- Homemade cock soup mix see post for recipe link use 3tbsp if using my homemade mix
- For the dumpling and spinners
- 2 cups of gluten free flour 260g
- 1/2 cup water approx 125ml
- 1/2 teaspoon pink salt
Instructions
- Bring a large saucepan of water to a boil.
- In a stock pot, combine the chicken, half of the pumpkin/squash, and the pimento berries.
- Allow the saucepan to boil for 30 minutes (cover halfway) or until the chicken is cooked and the squash/pumpkin is soft. The pumpkin should have decomposed and colored the water. If it hasn't, mash the pumpkin/smash with a fork.
- Skim any surplus froth that forms on the surface of the boiling water.
- Make the dumplings by combining the flour and pink salt in a medium-sized mixing bowl and adding a little water at a time (you may not need all of the water so use your own judgement).
- Form a dough ball out of the flour and water.
- Grab a little bit of dough (golf ball size) and roll it between the palms of your hands to make "spinners." Form the doughball into discs to produce regular-shaped dumplings.
- Carefully lower each of the spinners and dumpling into the boiling saucepan of soup
- Combine the remaining pumpkin/squash, onion, cho cho, potatoes, carrots, thyme, homemade cock soup mix, and scotch bonnet in a mixing bowl.
- After adding all of the ingredients, decrease the heat to medium, cover, and simmer for 45 minutes, or until the soup thickens.
Notes
If you don't want the extra fatty deposits in your soup, remove the chicken skin before preparing it ( I hate it).
When cooking the chicken, keep the water levels consistent (10 cups). If the water levels do drop, replenish them up to ensure there is enough water/liquid to cook the soup.
You may use whichever portion of the bird you choose. I even throw in a few strips of chicken breast to give guests a mix of on-the-bone chicken and loose chunks.
If the pumpkin does not entirely break down while cooking with the chicken, crush it with the back of a fork to provide some color.
Before cooking the chicken, it is traditional to rinse it with lime/lemon, vinegar, and/or salt. This is done to clear out any debris as well as to neutralize the chicken.
If you want a spicy soup, puncture or rupture the scotch bonnet before throwing it into the saucepan.
To minimize spilling, use a stock pot that holds at least 4 quarts/3 litres.
Feel free to use any vegetables (as indicated above) you desire; it's all up to you.
You may substitute cassava dumpling or cornmeal dumpling.
When cooking the chicken, keep the water levels consistent (10 cups). If the water levels do drop, replenish them up to ensure there is enough water/liquid to cook the soup.
You may use whichever portion of the bird you choose. I even throw in a few strips of chicken breast to give guests a mix of on-the-bone chicken and loose chunks.
If the pumpkin does not entirely break down while cooking with the chicken, crush it with the back of a fork to provide some color.
Before cooking the chicken, it is traditional to rinse it with lime/lemon, vinegar, and/or salt. This is done to clear out any debris as well as to neutralize the chicken.
If you want a spicy soup, puncture or rupture the scotch bonnet before throwing it into the saucepan.
To minimize spilling, use a stock pot that holds at least 4 quarts/3 litres.
Feel free to use any vegetables (as indicated above) you desire; it's all up to you.
You may substitute cassava dumpling or cornmeal dumpling.
| Amount Per Serving | ||
|---|---|---|
| Calories | 623 | |
| % Daily Value* | ||
| Total Fat 29 g | 45 % | |
| Saturated Fat 8 g | 38 % | |
| Trans Fat 0 g | ||
| Cholesterol 167 mg | 56 % | |
| Sodium 396 mg | 17 % | |
| Total Carbohydrate 53 g | 18 % | |
| Dietary Fiber 8 g | 33 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 40 g | 80 % | |
| Vitamin D 0 µg | 2 % |
|---|---|
| Calcium 129 mg | 13 % |
| Iron 5 mg | 25 % |
| Potassium 908 mg | 19 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
| Nutrient | Amount | % Daily Value* |
| Fat | 29 g | 45 % |
| Saturated | 8 g | 38 % |
| Trans | 0 g | – |
| Monounsaturated | 11 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 53 g | 18 % |
| Fiber | 8 g | 33 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 40 g | 80 % |
| Cholesterol | 167 mg | 56 % |
| Sodium | 396 mg | 17 % |
| Calcium | 129 mg | 13 % |
| Magnesium | 87 mg | 21 % |
| Potassium | 908 mg | 19 % |
| Iron | 5 mg | 25 % |
| Zinc | 3 mg | 23 % |
| Phosphorus | 366 mg | 52 % |
| Vitamin A | 933 µg | 104 % |
| Vitamin C | 24 mg | 27 % |
| Thiamin (B1) | 0 mg | 22 % |
| Riboflavin (B2) | 0 mg | 24 % |
| Niacin (B3) | 13 mg | 83 % |
| Vitamin B6 | 1 mg | 78 % |
| Folate (Equivalent) | 40 µg | 10 % |
| Folate (Food) | 40 µg | – |
| Vitamin B12 | 1 µg | 42 % |
| Vitamin D | 0 µg | 2 % |
| Vitamin E | 2 mg | 12 % |
| Vitamin K | 18 µg | 15 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
Source: thatgirlcookshealthy.com/jamaican-chicken-soup/
It can also be useful:
What is the most important ingredient in soup?
Stock is the most crucial element in clear, brothy soups. If you want to cook a decent soup, you must use a well-flavored stock; otherwise, the entire pot may taste bland. To maximize broth taste, create your own chicken, veggie, seafood, or beef stock.
Should you cook soup with lid on or off?
If you leave the top off, the liquid will drain faster, perhaps resulting in a thicker and more delicious soup. When the soup components are done simmering but the broth isn’t quite rich (co-mingled) enough for your satisfaction, leaving the lid on lowers the pace of evaporation.
3.Jamaican Chicken or Beef Soup
Jamaican Chicken or Beef Soup
Ingredients
- 5 Cups Pumpkin cubed
- 12 Cups Water divided
- 2 1/2 Lbs. Chicken cut up or Beef
- 2 Stalks Scallions
- 3 Sprigs Thyme
- 1 tsp. Pimento Berries
- 1 Small Scotch Bonnet Pepper
- 1/2 Lb. Yellow Yam
- 1/2 Lb. Sweet Potato
- 1/2 Lb. Irish Potato
- 1 Lg. Carrot
- 2 Corn on cob or 1 15 oz. can of corn
- 1 Pack Maggie or Grace chicken noodle soup with pumpkin
- 6 Small Maggie chicken cubes
- 1/2 Tbsp. Salt
- 1 Tbsp. Butter
- Dumplings
- 2 Cups Flour
- 1/2 tsp. Salt
- 1/2 Cup + 3. Tbsp. Water
Instructions
- Bring 6-8 cups of water to a boil in a large soup pot over high heat. Meanwhile, peel and cube the pumpkin and add it to the saucepan.
- When the water is boiling, add the chicken pieces. If using beef, pressure cook it for about 20 minutes before adding it to the soup, or simmer it for 1 hour or more until soft enough.
- When the pumpkin is soft, take it from the saucepan and mash it with a fork, a masher, or in a blender or food processor for a smoother texture before returning it to the pot.
- Using a sharp knife, make a tiny hole in the scotch bonnet pepper and add it to the soup, along with rough sliced scallions, thyme, and pimento berries. Boil for another 10 minutes, then remove the pepper if you don't want your soup hot.
- Cut corn into three pieces, yam into medium-sized chunks, and carrots into circles and add to soup.
- To make dumplings, combine the flour and salt in a small bowl, add the water and stir with a spoon until it comes together, then knead with your hands, adding more flour as required to make it not sticky. Pinch off thumb-size little pieces at a time and roll them together between your palms, getting them small and sharp on the ends to make spinner dumplings, then add them to the pot.
- Cut the potatoes and sweet potatoes into medium pieces and place them in the saucepan. Maggie soup mix, broth cubes, butter, salt, and more water as needed
- Season to taste, then serve.
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,291 | |
| % Daily Value* | ||
| Total Fat 77 g | 119 % | |
| Saturated Fat 23 g | 114 % | |
| Trans Fat 1 g | ||
| Cholesterol 410 mg | 137 % | |
| Sodium 731 mg | 30 % | |
| Total Carbohydrate 35 g | 12 % | |
| Dietary Fiber 3 g | 12 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 110 g | 220 % | |
| Vitamin D 1 µg | 7 % |
|---|---|
| Calcium 115 mg | 11 % |
| Iron 8 mg | 43 % |
| Potassium 1,970 mg | 42 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Low Carb • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
| Nutrient | Amount | % Daily Value* |
| Fat | 29 g | 45 % |
| Saturated | 8 g | 38 % |
| Trans | 0 g | – |
| Monounsaturated | 11 g | – |
| Polyunsaturated | 6 g | – |
| Carbs | 53 g | 18 % |
| Fiber | 8 g | 33 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 40 g | 80 % |
| Cholesterol | 167 mg | 56 % |
| Sodium | 396 mg | 17 % |
| Calcium | 129 mg | 13 % |
| Magnesium | 87 mg | 21 % |
| Potassium | 908 mg | 19 % |
| Iron | 5 mg | 25 % |
| Zinc | 3 mg | 23 % |
| Phosphorus | 366 mg | 52 % |
| Vitamin A | 933 µg | 104 % |
| Vitamin C | 24 mg | 27 % |
| Thiamin (B1) | 0 mg | 22 % |
| Riboflavin (B2) | 0 mg | 24 % |
| Niacin (B3) | 13 mg | 83 % |
| Vitamin B6 | 1 mg | 78 % |
| Folate (Equivalent) | 40 µg | 10 % |
| Folate (Food) | 40 µg | – |
| Vitamin B12 | 1 µg | 42 % |
| Vitamin D | 0 µg | 2 % |
| Vitamin E | 2 mg | 12 % |
| Vitamin K | 18 µg | 15 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
Source: chinese-jamaicangirl.com/jamaican-chicken-soup/
It can also be useful:
Does simmering soup longer make it taste better?
Allow it to cook for a time once it has reached a boil and been reduced to a simmer. 10 minutes, 15 minutes… whatever works for you. Just keep in mind that the longer you cook it, the more flavor it will release from the meal and into the soup.
Can you let soup simmer all day?
How Long Should Stock Simmer? Simmer the stock for at least 40 minutes and up to 3 hours. The longer it simmers, the tastier the stock from the components gets, so it’s worth the extra time.
4.Jamaican Chicken and pumpkin soup
Jamaican Chicken and pumpkin soup
An fantastic fall dish, it captures the essence of autumn while including ingredients from the islands. The mixture is a delectable fusion that should be tried again and again.
Ingredients
- 3 pounds or more chicken thighs cut in chunks
- 1 medium onion diced
- 2 teaspoons minced garlic
- 2 Teaspoons Fresh thyme
- 1 Scotch bonnet pepper
- 1 teaspoon smoked paprika
- 1 bay leaf
- 5 cups broth/water or more
- 2-3 Green Onions diced
- 1 teaspoon all spice
- 1 Chayote cut in large chunks
- 1 plantain cut in chunks
- 2-3 cups butter squash cut in large chunks
- 1-2 carrots cut in large chunks
- 2-3 Tablespoons parsley optional
- 1 flavored packet cock soup
- Salt and pepper to taste
Instructions
- Heat the oil in a saucepan or Dutch oven, then add the onions, green onions, garlic, thyme, all spice, bay leaf, and scotch bonnet pepper or hot sauce. Stir for about 3 minutes to activate the aromatics. Then season with salt and pepper. Then, for approximately a minute, stir.
- The pot is then filled with water or broth.
- Then add the vegetables: plantains, squash, chayote plantains, carrots, and cock bouillon, salt to taste.
- Cook for about 30 minutes, covered.
- Remove from the oven and serve with toast.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 592 | |
| % Daily Value* | ||
| Total Fat 38 g | 59 % | |
| Saturated Fat 10 g | 52 % | |
| Trans Fat 0 g | ||
| Cholesterol 222 mg | 74 % | |
| Sodium 1,378 mg | 57 % | |
| Total Carbohydrate 24 g | 8 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 39 g | 79 % | |
| Vitamin D 0 µg | 2 % |
|---|---|
| Calcium 79 mg | 8 % |
| Iron 3 mg | 16 % |
| Potassium 1,003 mg | 21 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Low Carb • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
| Nutrient | Amount | % Daily Value* |
| Fat | 38 g | 59 % |
| Saturated | 10 g | 52 % |
| Trans | 0 g | – |
| Monounsaturated | 16 g | – |
| Polyunsaturated | 8 g | – |
| Carbs | 24 g | 8 % |
| Fiber | 4 g | 15 % |
| Total Sugars | 7 g | – |
| Added Sugars | – | – |
| Protein | 39 g | 79 % |
| Cholesterol | 222 mg | 74 % |
| Sodium | 1 | 378 mg |
| Calcium | 79 mg | 8 % |
| Magnesium | 87 mg | 21 % |
| Potassium | 1 | 003 mg |
| Iron | 3 mg | 16 % |
| Zinc | 3 mg | 32 % |
| Phosphorus | 414 mg | 59 % |
| Vitamin A | 228 µg | 25 % |
| Vitamin C | 21 mg | 24 % |
| Thiamin (B1) | 0 mg | 25 % |
| Riboflavin (B2) | 0 mg | 30 % |
| Niacin (B3) | 12 mg | 72 % |
| Vitamin B6 | 1 mg | 83 % |
| Folate (Equivalent) | 69 µg | 17 % |
| Folate (Food) | 69 µg | – |
| Vitamin B12 | 1 µg | 59 % |
| Vitamin D | 0 µg | 2 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 51 µg | 42 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
Source: africanbites.com/jamaican-chicken-pumpkin-soup/
It can also be useful:
How do you thicken homemade chicken soup?
Mix with a little flour or starch.
Flour and starches both assist to thicken sauces efficiently. They will clump if you add them immediately to your soup. Instead, whisk a tiny bit of soup into the starch or flour until it dissolves, then stir it back into the soup.
What are the best herbs for chicken?
While many herbs work nicely with chicken, these are our top ten.
Basil.
The bay leaves
Oregano.
Rosemary.
Thyme.
Sage.
Tarragon.
Marjoram.
5.Jamaican Chicken Soup with Dumplings
Jamaican Chicken Soup with Dumplings
Ingredients
- 2 - 3 pounds chicken thighs or whole legs work well
- 2 cups peeled seeded and cubed Kabocha squash
- 1 sliced or chopped onion
- 2 cloves sliced garlic
- 1 Russet potato peeled and quartered
- 1 cut and quartered turnip optional
- Chicken bouillon paste or cubes
- 5 -6 springs of fresh Thyme
- 2 medium carrots peeled and sliced
- 1 Scotch Bonnet or Habanero pepper whole
- 6 Allspice berries optional
- 8 cups water
- salt
- Cilantro for garnish
- Ingredients for flour dumplings
- 1 cup all purpose flour
- salt
- water
Instructions
- Prepare the Kabocha squash by cutting, seeding, and peeling it. You'll simply need 2 cups of diced Kabocha squash. Place aside.
- Brown the chicken in a large saucepan with a little canola or safflower oil. Combine the squash and 8 cups of water in a mixing bowl.
- Bring to a boil and continue to simmer for 20-30 minutes.
- Stir in the onion, potato, garlic, thyme sprigs, carrots (optional turnips and chayote), chicken bouillon, and Scotch Bonnet or Habanero pepper. Continue to cook while preparing the flour dumplings.
- To prepare the dough, add 1 cup flour and a little water at a time to a mixing bowl. Lightly knead the dough until it is firm but not too sticky. Add additional flour if it's too sticky. To make the dumplings, roll the dough between your palms. Don't be concerned about how they appear. They're not really attractive.
- Add the dumplings to the soup and toss to combine.
- Stir in the Allspice berries
- Continue to cook the soup for another 20-25 minutes.
- Before serving, remove the pepper. If you use a Scotch Bonnet pepper, I recommend tasting the soup every now and then and removing the pepper when it reaches the proper level of heat.
- Garnish with cilantro before serving.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 598 | |
| % Daily Value* | ||
| Total Fat 32 g | 49 % | |
| Saturated Fat 9 g | 44 % | |
| Trans Fat 0 g | ||
| Cholesterol 185 mg | 62 % | |
| Sodium 1,637 mg | 68 % | |
| Total Carbohydrate 40 g | 13 % | |
| Dietary Fiber 4 g | 18 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 36 g | 73 % | |
| Vitamin D 0 µg | 1 % |
|---|---|
| Calcium 93 mg | 9 % |
| Iron 4 mg | 22 % |
| Potassium 963 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
NUTRITION CLAIMS
Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
| Nutrient | Amount | % Daily Value* |
| Fat | 32 g | 49 % |
| Saturated | 9 g | 44 % |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 40 g | 13 % |
| Fiber | 4 g | 18 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 36 g | 73 % |
| Cholesterol | 185 mg | 62 % |
| Sodium | 1 | 637 mg |
| Calcium | 93 mg | 9 % |
| Magnesium | 76 mg | 18 % |
| Potassium | 963 mg | 20 % |
| Iron | 4 mg | 22 % |
| Zinc | 3 mg | 29 % |
| Phosphorus | 389 mg | 56 % |
| Vitamin A | 273 µg | 30 % |
| Vitamin C | 37 mg | 41 % |
| Thiamin (B1) | 0 mg | 34 % |
| Riboflavin (B2) | 0 mg | 36 % |
| Niacin (B3) | 11 mg | 70 % |
| Vitamin B6 | 1 mg | 78 % |
| Folate (Equivalent) | 102 µg | 25 % |
| Folate (Food) | 47 µg | – |
| Vitamin B12 | 1 µg | 49 % |
| Vitamin D | 0 µg | 1 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 31 µg | 26 % |
| *Percent Daily Values are based on a | 2000 calorie diet. |
Source: gourmetcentric.com/2016/04/jamaican-chicken-soup-dumplings/
It can also be useful:
What is the most popular soup in Mexico?
Best Mexican Soups – The Top 10 Most Popular Dishes
Menudo.
Pozole.
Chicken tinga.
Soup with chicken tortillas (Chicken tortilla soup)
Reservoir Caldo (Mexican beef soup)
Olla’s Mole.
Birria.
Soup with lime (Mexican lime soup)
How do you add depth to chicken soup?
Soy Sauce – Another thing that may be used to brighten up and give depth of flavor to a bland soup is soy sauce. This is especially effective with meat-based soups.
