This Jamaican Chicken Soup recipe is your go-to for a cozy, flavorful meal that’s loaded with tender chicken, veggies, and spices that soothe you from the inside out—it’s like a comforting hug in a bowl!

When it comes to comfort food, few dishes can match the satisfying goodness of Jamaican Chicken Soup.

Jamaican Chicken Soup is both delicious and nutritious—and a favorite in Jamaican homes.

Whether you’re coming down with a cold, craving something filling, or simply in the mood for a traditional Jamaican meal, this Jamaican chicken soup recipe is perfect.

What is Jamaican Chicken Soup?

Jamaican Chicken Soup is much more than a typical chicken soup. It’s a full-bodied meal that combines tender chicken with ground provisions (root vegetables), dumplings (also known as “spinners”), and a medley of spices.

A key component is the yellow yam, which is prized for its starchy texture and slightly sweet flavor, giving the soup extra heartiness. Another standout ingredient is the Scotch bonnet pepper, which provides the right balance of heat without overpowering the other flavors.

Jamaican Chicken Soup is usually made on Saturdays in many Jamaican homes as part of the traditional Saturday Soup custom, and it’s a true reflection of Jamaica’s love for bold flavors and hearty meals.

Why You Will Love This Jamaican Chicken Soup Recipe

There are several reasons why you’ll love this Jamaican Chicken Soup recipe:

Hearty and Filling: This is not a light broth-based soup. Jamaican chicken soup is packed with chunky vegetables, spinners, and tender chicken, making it a complete meal in a bowl.
Flavorful: The addition of thyme, pimento (allspice), and Scotch bonnet pepper ensures a delicious flavor that warms you from the inside out.
Great for Cold Weather: Though Jamaica is warm year-round, this soup is perfect for cooler days or when you’re feeling under the weather.
Customizable: You can adjust the heat by adding more or less Scotch bonnet pepper, and you can include your favorite vegetables or leave out the dumplings for a lighter version (however, note that Jamaicans traditionally cook Jamaican chicken soup with dumplings).

Ingredients for Jamaican Chicken Soup

Chicken (chicken thighs or drumsticks)
Pumpkin
Yellow yam
Chocho (chayote)
Corn
Carrots
Green bananas
Irish potato
Garlic
Onion
Scotch bonnet pepper
Thyme
Teaspoon pimento (allspice) berries
Scallions
Chicken flavor noodle soup mix
Water
Salt to taste
Lime
Dumplings (Spinners):
- Flour
- Water
- Salt

Essential Kitchen Tools

Large Stockpot: You’ll need a big pot to hold all the chicken, vegetables, and dumplings.
Sharp Knife: For chopping the root vegetables and chicken.
Cutting Board: A sturdy surface for prepping ingredients.
Ladle: For stirring and serving the soup.

How to Make Jamaican Chicken Soup

To make Jamaican Chicken Soup, begin by preparing the chicken and vegetables. Simmer the chicken in a pot with spices and water, then add ground provisions like yam, pumpkin, and green bananas, along with dumplings (spinners).

The soup is seasoned with fresh thyme, pimento, and a whole Scotch bonnet pepper for a bit of heat. Be careful not to break the pepper unless you prefer more spice. Simmer everything slowly until it’s tender, creating a rich, flavorful soup.

Finally, adjust the seasoning to taste and serve the soup warm, packed with nourishing, comforting ingredients that bring the flavors of Jamaica right to your table.

🥄✨ You can view the step-by-step instructions and the full recipe below.

What to Serve Jamaican Chicken Soup With

Jamaican Chicken Soup is a meal on its own, but you can pair it with sides, such as:

Bread: Jamaican bread or regular bread works perfectly with this soup.
White Rice: You may enjoy a scoop of rice to make the meal even more filling.

Jamaican Chicken Soup Recipe: FAQs

1. Can I make Jamaican Chicken Soup without dumplings?
Yes, you can make Jamaican Chicken Soup without dumplings, but in traditional Jamaican households, dumplings (spinners) are commonly used. However, leaving them out will still result in a flavorful soup.

2. Which Chicken Soup Mix should I use?
Grace Chicken Soup Mix is a popular option in Jamaica. It adds extra flavor and a rich color to the soup. However, other brands can be used.

3. Are all the ground provisions necessary?
No, you don’t need to use all the ground provisions listed. In Jamaica, people often use what’s available. You can customize the soup by omitting certain ground provisions (like bananas or Irish potatoes) based on availability or preference, while still enjoying a delicious soup.

4. Can I make this soup spicier?
Yes, if you want the soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.

5. Should I use Bone-In Chicken or Boneless Chicken?
For authentic Jamaican Chicken Soup, bone-in chicken is traditionally used. However, boneless chicken can be used if you prefer convenience or want to avoid dealing with bones while eating.

Jamaican Chicken Soup is a filling, comforting meal that’s perfect for any occasion.

Jamaican Chicken Soup Recipe

Recipe by easyjamaicanrecipes.comCourse: SoupsCuisine: Jamaican

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

325

kcal

Enjoy this authentic Jamaican Chicken Soup and bring the warmth and delicious flavors of Jamaica straight to your dining table.

Ingredients

1 whole chicken, cut into pieces (or about 1.5 lbs of chicken thighs or drumsticks)
½ lb fresh pumpkin, peeled and chopped
1 medium yellow yam, peeled and chopped
1 medium chocho (chayote), peeled and diced
1 corn, cut into 2-inch pieces
2 medium carrots, sliced
2 green bananas, peeled and chopped into 1 to 2-inch pieces
1 medium Irish potato, peeled and diced
3 cloves garlic, minced
1 medium onion, chopped
1 Scotch bonnet pepper (whole, for flavor)
4 sprigs fresh thyme
1 teaspoon pimento (allspice) berries
2 scallions, chopped
1 packet chicken flavor noodle soup mix
8 cups water
Salt to taste
Lime: 1, juiced, to wash the chicken.
For the Dumplings (Spinners):
1 cup flour
water (to form dough)
Pinch of salt

Instructions

Prepare the Chicken:
Cut the chicken into small pieces. Wash the chicken in a mixture of water and lime juice. Drain all excess water from the chicken, and pat it dry with a kitchen towel if necessary.
Prepare the Vegetables:
Peel and chop the pumpkin, yellow yam, chocho, carrots and Irish potato.
Slice the corn into 2-inch pieces and chop the onion, garlic, and scallion.
Peel the bananas by cutting off both ends with a paring knife, then make a shallow slit along the length of the skin. Use your fingers to remove the peel then chop into 1-2 inch pieces.
Prepare The Dumplings:
Combine flour, water, and a pinch of salt until the dough is firm, then roll them into thin, long pieces (spinners).
Start Cooking the Chicken:
Place the chicken in a large soup pot along with the pimento (allspice), chopped onion, scallion, garlic, thyme, corn, and salt.
Cover the ingredients with boiling water until about an inch over the chicken and let it cook for about 10 minutes on medium heat.
Add Vegetables and Dumplings:
After 10 minutes, add the chopped pumpkin, carrots, cho cho, yellow yam, green bananas, potatoes and the dumplings (spinners) into the pot.
Pour in enough boiling water to cover all the ingredients. Make sure the vegetables and chicken are covered with water.
Stir everything together gently.
Add the Soup Mix and Scotch Bonnet Pepper
Stir in 1 packet of the Chicken Soup Noodle Mix for extra flavor and color.
Add the whole Scotch bonnet pepper without cutting it, as this will add a mild heat to the soup without overpowering it.
Be sure not to break the pepper to avoid making the soup too spicy.
Simmer and Cook:
Cover the pot and reduce the heat to a low simmer.
Let the soup cook for 30-50 minutes, stirring occasionally to prevent sticking.
Be careful not to burst the Scotch bonnet pepper while stirring.
Once the soup begins to bubble and the ingredients start to soften, reduce the heat further and allow the flavors to meld.
Keep an eye on the pot to prevent burning or the water from drying out. Gradually add 2-3 teaspoons of hot water if needed to avoid sticking and to maintain the right consistency.
To avoid overcooking the vegetables, check them gradually as the soup simmers. The vegetables should be soft but not overcooked.
Taste and Adjust:
Once the chicken is fully cooked, the vegetables are tender (a fork should easily sink all the way through), and the soup has taken on a rich color, taste the soup to see if more salt is needed.
You may remove the Scotch bonnet pepper at this point to prevent the soup from becoming too spicy.
Serve:
Serve the soup warm, with all the vegetables, ground provisions, dumplings, and chicken in each bowl.

Notes

If you want the soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.

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