Chicken soup with pumpkin, sweet potatoes, carrots and spinner dumplings.
Course Soup
Cuisine Guyanese
Servings 6servings
Author JehanP
Ingredients
2cupsCaribbean Pumpkinpeeled, seeded and cut in 1-inch cubes
3cupswhite sweet potatoboniato, peeled and cut
1carrot sliced
1/2onionchopped
3clovesgarlicsliced
6sprigs thyme
2bay leaves
1wiri pepper
½tspsalt
½tspblack pepper
1tbspmargarine
1chicken breast on the bone or 4 bonelessskinless chicken thighs
4cupschicken stock
Chopped parsley or scallion to garnish
1cupall-purpose flour
Pinchof salt and sugar
¼cupwater
Instructions
In a large stock pot over medium fire, melt margarine. Add onions and garlic and cook for 3 minutes until soft. Sprinkle salt and pepper on chicken breast then add to pot. Cook for 5 minutes.
Next add sweet potato, pumpkin, carrots, chicken stock, thyme, bay leaf and wiri pepper then stir. Bring to a boil then lower heat to a simmer, cover and cook for 20 minutes.
Remove chicken and then shred using two forks then set aside.
To make dumplings place flour, salt, sugar and water in a bowl and mix to form a stiff dough then pinch off small pieces of dough and roll between palms to form an elongated dumpling.
Add dumplings to soup, then cook for an additional 10 minutes or until vegetables are soft. Do not peep! Remove from heat, add shredded chicken. Sprinkle chopped parsley or scallion before serving.