Chicken Soup

Nothing beats a nice bowl of chicken soup with all the provision you enjoy and let’s not forget the dumplings.

You will need:

• 6-8 Chicken wings cleaned and halved and seasoned
• 2 Garlic cloves minced
• 1 Sweet Potato/Pumpkin cut into chunks
• 1-2 large Corn sliced
• 1 Medium onion diced
• 1 Bell pepper diced
• 1 Hot pepper (optional)
• 1 Pimento pepper sliced
• 4-6 cups Water (enough to completely cover the chicken)
• 2 tbsp oil (Optional)
• 1 tbsp Tomato paste
• 2 tsp Salt
• 1 tsp Fresh or dried parsley
• 1 tsp Fresh or dried thyme
• Dumplings: (makes about 8-10)
• 1 cup Flour sifted
• 1/ 2 cup Cornmeal
• 1/ 4 cup Warm water less or more
• 1 tbsp Granulated sugar
• 1/ 2 tsp Salt

Method:

Make the soup: Place a medium size pot over medium heat and pour in the vegetable oil. Once the oil has been warmed up add the onion, bell pepper, pimento pepper and garlic and cook for 2-3 minutes. Add the chicken to the pot and cook on each side for 5-7 minutes before adding the water. Once the water is added, stir in the tomato paste, thyme, parsley, salt and hot pepper if using. Cover and let it simmer for 20 minutes.

Make the dumplings: In a mixing bowl add the flour, cornmeal, salt, sugar. Once everything is well combined gradually incorporate the water.

You need enough water to bind the dough together, but you don’t want to have a wet dough.

Taking bits of the dough, roll them in the palms of your hands. Roll the dough into a straight shape or small balls. There is no restriction to the shape.

Add the dumplings and veggies to the soup: After the 20 minutes mark, add the dumplings, pumpkin or sweet potato and corn. Stir everything and let it cook for another 10-15 minutes. Serve and enjoy after 30-35 minutes.