Jamaican Saturday soup

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Prep time:

Cook time:

Serves: 2

By katiewalters



  • 1 onion

  • 2 tbsp vegetable oil

  • 1 spring onion

  • 2 cloves garlic

  • 3 potatoes

  • 2 carrot

  • 225g yellow yam

  • 2 chicken thigh cut into pieces

  • 2 sprigs thyme

  • 900g butternut squash

  • 1 tin chicken noodle soup

  • 1 tsp all spice


  1. In a medium-size stock pot, stir fry chicken pieces, seasoning and butternut squash for 10-15 minutes.
  2. Add boiling water, bring level to half. Bring water to a boil leave on a medium flame for 30 minutes.
  3. Peel the skins off the yellow yam and potatoes and wash them in cold water to remove the dirt. Cut each vegetable into four slices and then add them to the pot.
  4. You can add spinners (small dumplings) to the soup at this time if you wish. (Flour, salt and water to form a dough - this should not be sticky.) The heat should be turned to high at this point. Boil for 15 minutes.
  5. Now add the rest of the ingredients to the pot, turn the heat down to medium, and cook for another 10 minutes. Then simmer for another 5 minutes.
  6. Check the yellow yam to make sure it is soft. If not, cook until it becomes soft but not mushy.

Additional Information

  • Make Ahead

  • Soup

  • caribbean

  • Chicken

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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  • katiewalters 17/11/11 18:41

    can change this recipe, put in diferent vegetables that you prefer. can blend up for babies.