Jamaican Chicken Soup Recipe is the ultimate comfort food with a Caribbean twist! This hearty and flavorful soup is a staple in Jamaican homes, often enjoyed as a weekend treat or as a soul-warming meal on rainy days. Loaded with tender chicken, vibrant root vegetables like yam, pumpkin, and carrots, plus the signature Jamaican dumplings (spinners), this dish is a beautiful balance of savory, slightly sweet, and spicy flavors. What makes it truly special is the blend of fresh thyme, Scotch bonnet pepper, and aromatic seasonings that give it that unmistakable island taste. Whether you’re craving a wholesome family dinner or looking to explore authentic Jamaican flavors, this chicken soup promises warmth, comfort, and a delicious taste of Jamaica in every spoonful.
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How to Make Jamaican Chicken Soup
Making Jamaican Chicken Soup is all about layering bold flavors and hearty ingredients to create a bowl that feels like pure comfort. It starts with well-seasoned chicken simmered until tender, then comes a medley of vibrant root vegetables, pumpkin for a touch of sweetness, and spinners, those little hand-rolled dumplings that make every spoonful more satisfying. A Scotch bonnet pepper adds that unmistakable Jamaican kick, while fresh herbs and spices bring everything together in a rich, fragrant broth. The best part? It’s a one-pot dish that fills your kitchen with the most inviting aroma, promising a meal that’s as cozy as it is flavorful.
Ingredients
- 1 ½ lbs chicken pieces (legs, thighs, or mixed parts, skin-on for flavor).
- 8 cups water (or chicken broth for extra flavor).
- 1 medium onion, chopped.
- 3 garlic cloves, minced.
- 2 scallions (green onions), chopped.
- 2 sprigs fresh thyme (or 1 tsp dried).
- 1 medium Scotch bonnet pepper (whole, for mild heat).
- 1 cup pumpkin (peeled and cubed).
- 1 medium yam, peeled and diced.
- 2 medium carrots, sliced.
- 1 chocho (chayote), peeled and diced (optional but traditional).
- 2 medium potatoes, peeled and cubed.
- 1 packet Jamaican chicken noodle soup mix (optional, for extra flavor).
- 1 tsp all-purpose seasoning (or to taste).
- Salt and black pepper, to taste.
- 1 cup all-purpose flour (for spinners/dumplings).
- ½ tsp salt (for spinners).
- ½ cup water (for spinners).
Instructions
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Prepare the chicken
- Rinse the chicken pieces under cold water and pat them dry.
- Lightly season with salt, black pepper, and a pinch of all-purpose seasoning. This gives the chicken a head start on flavor.
-
Build a flavorful base
- In a large soup pot, add 8 cups of water (or chicken broth for a richer taste).
- Add the seasoned chicken pieces along with chopped onion, garlic, scallions, and fresh thyme.
- Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 20–25 minutes, allowing the flavors to infuse and the chicken to start turning tender.
-
Add hearty vegetables
- Stir in the diced pumpkin, yam, carrots, potatoes, and chocho. These root vegetables not only add texture but also naturally thicken the soup as they cook.
- Drop in the whole Scotch bonnet pepper for a subtle, aromatic heat. (If you prefer a spicier soup, gently pierce the pepper with a fork before adding it.)
-
Boost the flavor
- Stir in the Jamaican chicken noodle soup mix (if using) for extra flavor and richness.
- Let the mixture simmer for another 15–20 minutes, until the vegetables are tender and the broth begins to take on a thicker, heartier consistency.
-
Make the spinners (dumplings)
- While the soup simmers, prepare the dumplings. In a small bowl, combine flour, salt, and water to form a firm dough.
- Pinch off small pieces and roll them between your palms into thin, log-shaped dumplings (“spinners”).
-
Add the spinners
- Drop the spinners one by one into the pot. Stir gently to prevent them from sticking together.
- Continue simmering for another 10–15 minutes, allowing the dumplings to cook through and absorb the delicious flavors of the broth.
-
Final touches
- Taste the soup and adjust seasoning with more salt, black pepper, or all-purpose seasoning as needed.
- Carefully remove the Scotch bonnet pepper if you prefer a milder heat before serving.
-
Serve and enjoy
- Ladle the hot, fragrant soup into bowls. Serve with warm bread or crackers for the perfect comforting meal.
Tips for Jamaican Chicken Soup Recipe
- Go for bone-in chicken: It gives the broth a deeper, richer flavor compared to boneless cuts.
- Handle the Scotch bonnet carefully: Add it whole for mild heat, but if you want a spicier kick, pierce it or chop it up.
- Let it simmer slowly: Low and slow cooking allows the veggies to release their natural starches, making the broth thicker and more flavorful.
- Add dumplings at the right time: Spinners should go in toward the end of cooking, so they stay tender and don’t overcook.
- Don’t skip the soup mix (if you can find it): It adds that authentic Jamaican flavor and a beautiful golden color to your soup.
- Make it ahead for the best taste: This soup tastes even more flavorful the next day after the spices and herbs have had time to meld together.
- Be flexible with veggies: If you can’t find yam or chocho, use sweet potatoes, squash, or even turnips instead, this soup is very forgiving.
What to Serve with Jamaican Chicken Soup
- Hard dough bread: A traditional Jamaican favorite for soaking up the rich, flavorful broth.
- Coco bread: Soft, slightly sweet bread that is paired perfectly with hearty soup.
- Jamaican water crackers: A crunchy, classic side that adds texture to your meal.
- Fresh green salad: Light and refreshing, it balances the richness of the soup.
- Rice and peas: For a heartier, full Jamaican meal experience.
- Tropical drinks: Sorrel, ginger beer, or fresh fruit juices like mango or pineapple complement the warm, spicy flavors beautifully.
Ingredient Substitutes for Jamaican Chicken Soup
- Chicken: Use turkey necks or drumsticks for a richer, more traditional flavor, or substitute with boneless chicken for a lighter version.
- Yam: Can’t find Jamaican yam? Swap with sweet potatoes or parsnips for a similar texture and mild sweetness.
- Chocho (chayote): Replace with zucchini or green squash if it’s unavailable.
- Pumpkin: Substitute with butternut squash or acorn squash for the same creamy, slightly sweet flavor.
- Scotch bonnet pepper: Use habanero peppers or a pinch of cayenne for heat if Scotch bonnet isn’t available.
- Jamaican chicken noodle soup mix: Replace with regular chicken bouillon or homemade stock plus extra herbs and spices.
Jamaican Chicken Soup Variations
- Seafood twist: Swap chicken for fish or shrimp to make a lighter, coastal-style soup.
- Vegetarian version: Skip the meat and use vegetable broth with more root vegetables and hearty dumplings.
- Coconut flavor: Add ½ cup coconut milk for a creamier, slightly sweet twist.
- Extra spice: Dice the Scotch bonnet or add a pinch of crushed red pepper for a spicier kick.
- Herb boost: Mix in cilantro or parsley toward the end for a fresh, herbal touch.
- Thicker broth: Mash a few pieces of pumpkin or yam in the pot while cooking for a naturally creamier soup.
FAQs about Jamaican Chicken Soup Recipe
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Can I make Jamaican chicken soup without Scotch bonnet pepper?
Yes! While Scotch bonnet gives the soup its signature flavor, you can use a milder pepper like jalapeño or skip it altogether for a non-spicy version.
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Can I use boneless chicken for this soup?
Absolutely. Boneless chicken works fine, but bone-in pieces add more flavor and richness to the broth.
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What can I use instead of Jamaican yam and chocho?
Sweet potatoes, parsnips, zucchini, or even turnips make great substitutes if you can’t find authentic Jamaican ingredients.
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How can I make the soup thicker?
Mash some of the cooked pumpkin or yam in the pot or let it simmer longer to naturally thicken the broth.
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Is this soup good for meal prep?
Definitely! Jamaican chicken soup tastes even better the next day as the flavors deepen, making it perfect for leftovers.
Final Thoughts
Jamaican Chicken Soup is more than just a meal; it’s comfort in a bowl. Packed with tender chicken, hearty vegetables, aromatic herbs, and those beloved spinners, it’s the kind of dish that warms you from the inside out. Whether you’re craving a taste of the islands, you need a cozy dinner for a chilly evening, or simply want a wholesome, flavorful soup, this recipe delivers every time. The best part? It’s easy to customize with the ingredients you have on hand, making it a versatile favorite for any kitchen. Serve it up with some warm bread or crackers, and you’ve got a soul-satisfying meal that feels like home, Jamaican style.
Ingredients
- 1 ½ lbs chicken pieces (legs, thighs, or mixed parts, skin-on for flavor).
- 8 cups water (or chicken broth for extra flavor).
- 1 medium onion, chopped.
- 3 garlic cloves, minced.
- 2 scallions (green onions), chopped.
- 2 sprigs fresh thyme (or 1 tsp dried).
- 1 medium Scotch bonnet pepper (whole, for mild heat).
- 1 cup pumpkin (peeled and cubed).
- 1 medium yam, peeled and diced.
- 2 medium carrots, sliced.
- 1 chocho (chayote), peeled and diced (optional but traditional).
- 2 medium potatoes, peeled and cubed.
- 1 packet Jamaican chicken noodle soup mix (optional, for extra flavor).
- 1 tsp all-purpose seasoning (or to taste).
- Salt and black pepper, to taste.
- 1 cup all-purpose flour (for spinners/dumplings).
- ½ tsp salt (for spinners).
- ½ cup water (for spinners).
Instructions
- Prepare the chicken
- Rinse the chicken pieces under cold water and pat them dry.
- Lightly season with salt, black pepper, and a pinch of all-purpose seasoning. This gives the chicken a head start on flavor.
- Build a flavorful base
- In a large soup pot, add 8 cups of water (or chicken broth for a richer taste).
- Add the seasoned chicken pieces along with chopped onion, garlic, scallions, and fresh thyme.
- Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 20–25 minutes, allowing the flavors to infuse and the chicken to start turning tender.
- Add hearty vegetables
- Stir in the diced pumpkin, yam, carrots, potatoes, and chocho. These root vegetables not only add texture but also naturally thicken the soup as they cook.
- Drop in the whole Scotch bonnet pepper for a subtle, aromatic heat. (If you prefer a spicier soup, gently pierce the pepper with a fork before adding it.)
- Boost the flavor
- Stir in the Jamaican chicken noodle soup mix (if using) for extra flavor and richness.
- Let the mixture simmer for another 15–20 minutes, until the vegetables are tender and the broth begins to take on a thicker, heartier consistency.
- Make the spinners (dumplings)
- While the soup simmers, prepare the dumplings. In a small bowl, combine flour, salt, and water to form a firm dough.
- Pinch off small pieces and roll them between your palms into thin, log-shaped dumplings (“spinners”).
- Add the spinners
- Drop the spinners one by one into the pot. Stir gently to prevent them from sticking together.
- Continue simmering for another 10–15 minutes, allowing the dumplings to cook through and absorb the delicious flavors of the broth.
- Final touches
- Taste the soup and adjust seasoning with more salt, black pepper, or all-purpose seasoning as needed.
- Carefully remove the Scotch bonnet pepper if you prefer a milder heat before serving.
- Serve and enjoy
- Ladle the hot, fragrant soup into bowls. Serve with warm bread or crackers for the perfect comforting meal.
