I have enjoyed my mother’s Smoked Turkey Soup countless times but, I never bothered to attempt my own until a Facebook fan asked for a recipe. The following recipe, unlike my mother’s, is similar to most traditional Caribbean soups. I used pumpkin and potatoes to thicken and color the broth, dumplings because no self- respecting Jamaican would dare make soup without dumpling; I also added some carrots and turnips for added flavor because smoked turkey can be quite domineering if left alone. Add or subtract veggies to your liking (or local availability) to recreate this hearty delicious soup. The recipe is below.
2 pounds chopped Turkey Wings (6 – 8 pcs)
1 Tablespoon chopped garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 pound pumpkin (Calbaza Squash)
2 large potatoes
1 medium onion
2 medium carrots
1 small Cho- cho (chayote squash)
1 small turnip
2 stalks escallion, chopped small
1 sprig Thyme
1 packet chicken noodle soup
In a large pot add turkey, garlic, salt, black pepper, pumpkin and 3 cups of water. Bring to a boil over medium high heat. Cover pot, reduce to medium and let it simmer for 30 minutes.
*During cooking, be sure to stir pot from the bottom with a long spoon because the ingredients will stick to the bottom of the pot.
While meat cooks, wash and chop vegetables into small, bite-sized pieces. After 30 minutes, add vegetables to pot. stir well add 4 more cups of water bring soup to a boil. Raise heat to medium high. Stir well cover and let simmer for 10 minutes.
While soup cooks prepare dumpling. Add dumplings to pot replace cover and simmer for an additional 10 minutes.
Add chicken noodle, escallion and thyme. Add more water, salt or black pepper, if desired. Stir pot well. Replace cover, reduce heat to medium and simmer for an additional 10 minutes. Stir well and serve.