Quick and Easy Reggae Reggae Chicken Soup Recipe

Levi Says: ‘Just a small amount of chicken gives this soup a wholes heap of flavour. It’s packed with vegetables and is full of natural goodness.’

Sprinkle the lemon juice over the chicken. Put the chicken into a Dutch pot or large flameproof casserole with 750ml/1.5 pints cold water. Cover, bring to boil and cook for 25 minutes.

Add the christophene, pumpkin, yam and potatoes to the pot. Bring back to 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.

Ingredients
Juice of half a lemon
1 chicken quarter, chopped into 4 pieces
Half a christophene, peeled and chopped
About 150g/5oz pumpkin, peeled, deseeded and chopped
1 small piece (about 100g/3.5oz) 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

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