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Caribbean Chicken Soup

Serves 8

juice of 1/2 lemon

1 chicken quarter, chopped into

4 pieces

1/2 christophene, peeled and chopped

1/16 (about 150g/5oz) pumpkin, peeled, deseeded and chopped

1 small piece (about 100g/31/2oz) soft white yam, peeled and chopped

1 potato, peeled and chopped

55g/2oz sachet chicken flavour noodle soup mix

1 spring onion, finely chopped

1 small whole Scotch bonnet chilli

1 fresh thyme sprig

1 tsp salt

Just a small amount of chicken gives this soup a whole heap of flavour. It is packed with vegetables and is full of natural goodness.

Sprinkle the lemon juice over the chicken. Put the chicken into a duchy or large flameproof casserole with 750ml/1¹/₂ pints cold water, cover, bring to the boil and cook for 25 minutes.

Add the christophene, pumpkin, yam and potatoes to the pot. Bring back to the boil and cook for a further 10–15 minutes.

Add the soup mix, spring onions, chilli, thyme and salt, then reduce the heat and simmer for about 15 minutes.

ROOTS RECOMMENDS:

For a bigger meal, make up some dumplings (see page 103) and add to the pot with the soup mix, spring onions, chilli, thyme and salt and simmer for 15 mins. Make sure the dumplings are cooked through before serving.