Jamaican Pumpkin Chicken Soup

Ingredients:

6-8 Cups water

4-6 Skinless chicken thighs

2 Cups pumpkin or butternut squash

2 Chayote (cho cho)

1 lbs. Jamaican yellow yam

2 Potatoes

3 carrots

1 Spring thyme

2 Escallion

1 Green scotch bonnet pepper

1 tsp. salt

1 tsp. allspice

1 Grace or maggi Chicken soup mix (optional)

Spinners

1 Cup flour

1 Tsp salt

Water to make dough

Instructions:

1. Mix ingredients together to make dough (not too soft, not too hard)
2. Take a small piece of the dough and roll in the palm of your hands to form a long, thin dumpling.

                                                            Instructions:

1. Bring water to a boil. Add chicken and pumpkin and cook for 30 minutes.
2. Peel, cut wash yellow yam, potatoes and cho cho and add to the pot along with escallion, scotch bonnet pepper, thyme, carrots and allspice.
3. Bring water to a boil then add spinners and grace chicken soup mix. Cook for 15 minutes or until soup thickens.
4. Add salt to taste and serve hot.