Recipe Index

1 lb yuca root
2 taro root

1 sweet potato
1 russet potato
1 carrot
1 ear of corn
1 packet of maggie soup mix
1 whole white onion sliced
3 cloves of garlic chopped
1 habanero pepper (optional)
1/2 tablespoon salt
6 cups of water

Small piece of golden ray butter (optional)

To Season the Chicken

2 chicken breasts, cut into 1 inch cubes
1 tsp of green seasoning1 tbsp Worcestershire sauce
1 tbsp black pepper
1 tbsp salt
juice of 1 lime

For the Dumplings
1/2 cup flour (any type will work)
1 tsp brown sugar
a pinch of salt to taste
1 table spoon water




In a large stock pot, bring to boil the 6 cups of water. Add in half of an onion cubed, 1 clove of garlic crushed and your scotch bonnet pepper.

Meanwhile peel and chop all your vegetables. The sweet potato you will want in
bigger chunks than the rest of the vegetables as this boils very quickly.
Place in the boiling water the corn, yuca root, russet potato in first. After 10
minutes add the sweet potato and taro root. Continue to boil and simmer away on medium heat.

While the vegetables are simmering, let’s season the meat. First
though we want to wash the chicken with the juice of 1 lime and rinse with
cold water. Then we are going to add our salt, Worcestershire, black pepper
and green seasoning. Mix and set aside to marinate for a few minutes.

To the pot we are going to add our chopped carrots, cut into larger pieces, our salt  and our packet of chicken noodle soup mix. Once you add the soup mix, stir to make sure it dissolves into the water. Your pot will start to smell great!  This is a good time to taste out soup/broth to see if it has enough seasoning. Adjust your salt as needed.

While the soup continues to simmer we are going to prepare our dumplings.
In a small bowl, add your 1/2 cup of flour, sugar, pinch of salt and 1 tablespoon
at a time your water. Using a small spoon keep turning the mixture around and
around…until it forms a ball and no longer sticks to the bowl. Set this
aside for a minute while you add your macaroni & your chicken at this
time. Check your vegetables with a fork to see if they are starting to become softer.

Now back to our dumplings…pinch a tiny piece off at a time and roll it between both palms of your hands. Yes you will need extra dry flour to keep it from sticking to your hands. As
you roll them out, drop it directly into the soup pot.

Now that you have your macaroni and dumplings in the pot your broth will start to thicken up. So turn your heat down to low simmer.

Taste your soup to see if it needs more salt.  Adjust to your taste. You can add some chopped
scallions just for a little color. But at this point  your soup is done…I usually add at the end of my soup a piece of butter called Golden Ray, you will find it in your Asian or West Indian grocery stores. This is a salted butter so if you were able to get your hands on this watch how much salt you add to your pot.

Great soup for when you are sick, or on a cold winter night!




Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *