How to Make Authentic Jamaican Chicken Soup – A Hearty One-Pot Meal

Are you craving a warm, filling meal that’s packed with flavor? Look no further than Jamaican chicken soup! This traditional dish is a staple in Jamaican households, especially on weekends. I’ve been making this soup for years, and I’m excited to share my recipe with you.

In Jamaica, soup days are typically Fridays or Saturdays, but honestly, this soup is perfect anytime – especially when you’re feeling under the weather or just need some comfort food What makes Jamaican chicken soup special is how hearty and filling it is – it’s not just a starter but a complete meal in a bowl!

What Makes Jamaican Chicken Soup Special

Jamaican chicken soup is different from other chicken soups because

• It contains ground provisions (starchy vegetables) that make it filling
• It always includes dumplings (called “spinners” in Jamaica)
• It has a distinctive flavor from Scotch bonnet pepper
• The soup gets its rich color and body from pumpkin
• It’s seasoned with traditional Jamaican flavors like thyme, scallion, and pimento (allspice)

Essential Ingredients for Authentic Jamaican Chicken Soup

To make traditional Jamaican chicken soup you’ll need

For the Base:

• 1 lb boneless chicken (or bone-in chicken parts like thighs or drumsticks)
• 12 cups water
• 1 packet chicken noodle soup mix (Grace brand is commonly used)

Vegetables:

• ½ lb pumpkin, cubed
• ½ lb yellow yam, cubed
• 1 chayote (cho cho), peeled and cubed
• 1 corn, cut into pieces
• 2 medium carrots, diced
• 2-3 medium potatoes, cubed (optional)

Seasonings:

• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 2 scallions (spring onions), chopped
• 5 sprigs of thyme
• 5 pimento berries (allspice)
• 1 whole Scotch bonnet pepper (don’t cut it!)
• Salt to taste

For the Dumplings:

• 1 cup plain flour
• Water (enough to make a stiff dough)
• ½ tsp salt (optional)
• 1 tbsp cornmeal (optional for variation)

Step-by-Step Instructions

Step 1: Prepare the Chicken

Wash the chicken in lime juice and water (this is traditional in Jamaican cooking). If using bone-in pieces, you can leave them whole or cut into smaller portions.

Step 2: Start the Soup Base

1. In a large soup pot, add the chicken, pimento berries, scallion, thyme, garlic, onion, and corn.
2. Add enough boiling water to cover the ingredients (about 12 cups).
3. Cook for about 10 minutes to start developing flavors.

Step 3: Add the Pumpkin

Add the cubed pumpkin to the pot. The pumpkin will eventually cook down and help thicken the soup and give it a nice color. Some people peel the pumpkin first, but I just cut it up with the skin on.

Step 4: Add Remaining Vegetables and Dumplings

1. Make the dumplings by mixing flour, salt, and enough water to form a stiff dough. Roll into small pieces and flatten slightly.
2. Add the yellow yam, chayote, carrots, potatoes, and the dumplings to the pot.
3. Add more boiling water if needed to cover all ingredients.

Step 5: Add Flavor Enhancers

1. Mix the chicken soup mix with a little boiling water in a separate bowl (this prevents lumps).
2. Add the dissolved soup mix to the pot.
3. Add the whole Scotch bonnet pepper (don’t burst it unless you want the soup very spicy!).

Step 6: Simmer Until Done

1. Cover the pot and let it cook for about 30-45 minutes or until all vegetables are tender.
2. Check seasoning and add salt to taste.
3. Remove the Scotch bonnet pepper before serving (or leave it in if you want more heat).

Tips for the Best Jamaican Chicken Soup

• Use bone-in chicken for more flavor if possible
• Don’t cut the Scotch bonnet pepper unless you want the soup very spicy
• Let the pumpkin cook down completely to thicken the soup naturally
• Make small dumplings so they cook thoroughly
• Taste before adding salt as the soup mix already contains some salt
• Add coconut milk for a creamier version (some people love this variation!)

Common Variations

Jamaican chicken soup is versatile, and many families have their own versions. Here are some common variations:

• Add green banana – peeled and cut into chunks
• Use chicken feet – traditional and adds great flavor
• Add breadfruit – another starchy addition that’s popular
• Include okra – adds nice texture
• Use plantain – ripe or green, both work well

When to Serve Jamaican Chicken Soup

While traditionally a weekend meal in Jamaica, this soup is perfect for:

• Cold winter days
• When someone is feeling sick (it’s our version of chicken noodle soup for colds!)
• Family gatherings
• Rainy days
• Any time you want a filling, one-pot meal

Storing and Reheating

This soup actually tastes even better the next day! Store leftovers in the refrigerator for up to 3 days. When reheating, you might need to add a little water as the soup tends to thicken in the fridge because of the starchy vegetables.

Final Thoughts

Jamaican chicken soup isn’t just food—it’s comfort in a bowl with layers of flavor and textures. The combination of tender chicken, starchy vegetables, and dumplings swimming in a flavorful broth makes this a truly satisfying meal.

What I love most about this recipe is how flexible it is. Don’t have yellow yam? Use more potatoes! Can’t find chayote? Skip it or substitute with zucchini. The soul of the dish remains the same even with substitutions.

If you’ve never tried Jamaican chicken soup before, you’re in for a treat. It’s not just a soup—it’s a complete meal that showcases the beautiful flavors of Jamaica. Give it a try this weekend, and I’m sure it’ll become a regular in your cooking rotation!

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Note: Remember to adjust the spiciness to your preference. The traditional version uses a whole Scotch bonnet pepper for flavor without cutting it, but if you love heat, you can always add more or break it slightly to release more spice into the soup.