My first taste of Jamaican chicken soup happened during a weekend visit to a friend’s grandmother in Brooklyn, and I’ve been making versions of it ever since. The rich, pumpkin-thickened broth packed with hearty root vegetables and tender chicken made me realize that soup could be so much more than just a light starter.
This Jamaican Chicken Soup Recipe brings Saturday soup tradition right to your kitchen with bold Caribbean flavors and satisfying textures in every spoonful. It’s become my go-to comfort meal during chilly months and whenever I need something truly nourishing.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Servings | 6-8 servings |
| Difficulty Level | Medium |
If you love hearty soups with bold flavors, you’ll also enjoy my Mexican Chicken Soup Recipe.
Why You’ll Love This Jamaican Chicken Soup Recipe
This isn’t your typical thin chicken broth. The pumpkin melts into the soup, creating a naturally thick, velvety base that coats every ingredient beautifully.
The combination of ground provisions (root vegetables like yam and potatoes) makes this a complete meal in one bowl. I learned from my friend’s grandmother that traditional Jamaican soups are meant to be filling enough that you don’t need anything else.
- Deeply flavorful with aromatic herbs like thyme, scallions, and scotch bonnet pepper
- Incredibly filling thanks to hearty root vegetables and tender chicken
- Naturally gluten-free when you skip the dumplings or use gluten-free flour
- Perfect for meal prep as it tastes even better the next day
- Authentic Caribbean comfort that warms you from the inside out
- Customizable spice level depending on how you handle the scotch bonnet pepper
Another favorite comfort soup in my rotation is Chicken Chowder Recipe.
Ingredients
When I first started making this soup, I had to hunt down some of the vegetables at Caribbean markets, but nowadays many grocery stores carry them in the international section or produce area. The key is using fresh, quality ingredients because they truly shine in this simple preparation.
- For the Soup Base:
- 2 lbs (900g) bone-in chicken pieces (thighs and drumsticks work best)
- 12 cups (2.8 liters) water or chicken stock
- 1 lb (450g) pumpkin or butternut squash, peeled and cut into chunks
- 4 cloves garlic, minced
- 6-8 whole pimento berries (allspice)
- 2 teaspoons salt
- 1 teaspoon black pepper
- Root Vegetables (Ground Provisions):
- 1 medium yellow yam, peeled and cut into chunks (about 1 lb/450g)
- 2 medium potatoes, peeled and cut into chunks
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 cho cho (chayote), peeled and cut into chunks
- 2 ears of corn, cut into 2-inch rounds
- Aromatics and Seasonings:
- 1 bunch scallions (green onions), chopped
- 5-6 sprigs fresh thyme
- 1 whole scotch bonnet pepper (do not pierce for mild heat)
- 1 medium onion, diced
- 2 tablespoons Grace cock soup mix (optional but traditional)
- For the Dumplings (Optional):
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon salt
- Water, as needed to form dough
For a different take on chicken soup, try my Lemon Chicken Soup Recipe.
Kitchen Equipment Needed
Having the right tools makes this recipe so much easier, especially when you’re working with large quantities and chunky vegetables. I’ve learned that a good stockpot is essential for soups like this.
- Large stockpot (at least 8-quart capacity)
- Sharp chef’s knife for chopping vegetables
- Cutting board
- Vegetable peeler
- Wooden spoon for stirring
- Measuring cups and spoons
- Large serving ladle
- Bowls for serving
You might also want to check out my Cream of Chicken Soup Recipe for another comforting option.
Recommended Products for This Recipe
After making this soup countless times, I’ve found a few products that genuinely make the process easier and the results better. These aren’t just random recommendations, they’re tools and ingredients I actually use.
1. Le Creuset Enameled Cast Iron Stockpot
This pot holds heat incredibly evenly, which is crucial for slowly simmering the pumpkin until it melts into the broth. The heavy bottom prevents scorching, and the enameled interior makes cleanup surprisingly easy even after cooking thick soups.
2. Grace Cock Soup Mix
This is the authentic Jamaican soup seasoning that gives the soup its traditional flavor depth. While you can make the soup without it, adding this mix brings that restaurant-quality taste that’s hard to replicate with just basic spices.
3. Caribbean Calabaza Pumpkin
If you can find authentic Caribbean pumpkin, it makes a noticeable difference in flavor compared to butternut squash. It has a sweeter, creamier texture that thickens the soup beautifully. Check Caribbean or Latin markets, or order online.
4. Yellow Yam
Yellow yam is a starchy root vegetable that’s essential for authentic Jamaican soup. It adds body and a subtle, earthy sweetness that regular potatoes can’t match. Most Caribbean markets carry them fresh.
If you’re looking for more hearty soup options, my Creamy Chicken Soup Recipe is another favorite.
Step-by-Step Instructions: How to Make Jamaican Chicken Soup
Making this soup is a labor of love, but the process is straightforward once you understand the layering of flavors. I walk through each step in detail because getting the timing right ensures perfectly tender vegetables and rich broth.
1. Prepare and Season the Chicken
- Rinse the chicken pieces under cold water and pat them dry with paper towels.
- Season the chicken generously with 1 teaspoon salt and 1/2 teaspoon black pepper, rubbing the seasonings into the meat.
- If you have time, let the seasoned chicken sit for 15-20 minutes at room temperature to absorb the flavors (this step isn’t essential but helps).
- Some traditional cooks rinse chicken with lime juice or vinegar before seasoning to remove any impurities, which is optional but recommended.
2. Start the Soup Base
- Fill your large stockpot with 12 cups (2.8 liters) of water and bring it to a rolling boil over high heat.
- Carefully add the seasoned chicken pieces to the boiling water along with the minced garlic and whole pimento berries.
- Reduce heat to medium-high and let the chicken boil for about 15 minutes, skimming off any foam or impurities that rise to the surface.
- The chicken should be partially cooked at this point but not fully tender yet.
3. Add the Pumpkin
- Add the pumpkin or butternut squash chunks to the pot.
- The pumpkin serves two purposes: it adds flavor and thickens the broth as it breaks down.
- Stir gently to combine and continue cooking for another 15-20 minutes.
- You’ll know the pumpkin is ready when it starts to soften and the broth takes on an orange hue, some pieces will begin to dissolve into the liquid.
4. Add Root Vegetables and Corn
- Add the yellow yam chunks, potatoes, carrots, and corn rounds to the pot.
- These vegetables need time to cook through without falling apart, so add them in this order.
- Stir carefully to ensure all vegetables are submerged in the broth.
- Continue cooking for 15 minutes, maintaining a steady simmer (not a rolling boil, which can break up the vegetables).
5. Add Aromatics and Remaining Ingredients
- Stir in the diced onion, chopped scallions, fresh thyme sprigs, and cho cho (chayote).
- Add the whole scotch bonnet pepper without piercing it, this gives a subtle warmth without overwhelming heat (if you want it spicier, make a small slit in the pepper).
- If using Grace cock soup mix, add it now along with any additional salt and pepper to taste.
- Let everything simmer together for another 10-15 minutes until the cho cho is tender but still has a slight bite.
6. Make and Add the Dumplings (Optional)
- While the soup simmers, mix the flour and 1/2 teaspoon salt in a medium bowl.
- Gradually add water, a little at a time, mixing with your hands until a firm dough forms (it should not be sticky).
- Knead the dough for about 2 minutes until smooth.
- Pinch off small pieces of dough (about 1 tablespoon each) and roll them into small balls.
- Flatten each ball into a disc about 1/4-inch thick.
- Gently drop the dumplings one by one into the simmering soup.
- Let the dumplings cook for 10-12 minutes until they float to the top and are cooked through.
7. Final Adjustments and Serving
- Taste the broth and adjust salt and pepper as needed (remember the cock soup mix adds sodium, so taste before adding more salt).
- Remove the scotch bonnet pepper if you want to prevent the soup from getting spicier as it sits.
- Remove the thyme sprigs if possible (some will have fallen apart, which is fine).
- Let the soup rest for 5 minutes before serving, this allows flavors to meld together.
- Ladle generous portions into bowls, making sure each serving has a variety of vegetables and chicken.
For another classic chicken soup, try my Chicken Soup Recipe.
Tips for The Best Jamaican Chicken Soup
After years of making this soup and learning from Caribbean cooks, I’ve gathered some essential tips that make all the difference. These small adjustments can take your soup from good to absolutely incredible.
- Use bone-in chicken: The bones add so much flavor and body to the broth that boneless chicken simply can’t match. Chicken thighs and drumsticks are my preferred cuts.
- Don’t skip the pumpkin: This is what makes Jamaican chicken soup unique from other chicken soups. The pumpkin breaks down and thickens the broth naturally, creating that signature texture.
- Cut vegetables uniformly: This ensures everything cooks evenly. I aim for roughly 1.5-inch chunks for most vegetables.
- Control the heat level: Keep the scotch bonnet whole for mild warmth, pierce it once for medium heat, or chop it finely for serious spice.
- Add vegetables in stages: Different vegetables have different cooking times, so add them accordingly (harder vegetables like yam first, softer ones like cho cho later).
- Don’t overcrowd the pot: Use a large enough stockpot so vegetables can cook evenly and you can stir without crushing everything.
- Skim the foam: Taking a few minutes to skim foam from the surface early on results in a clearer, cleaner-tasting broth.
- Taste and adjust: Every batch is slightly different depending on your vegetables and seasonings, so always taste before serving.
- Let it rest: Allowing the soup to sit for 5-10 minutes before serving helps flavors meld beautifully.
You might also love my Chicken Corn Chowder Recipe for another hearty option.
What to Serve with Jamaican Chicken Soup
This soup is traditionally eaten as a complete meal on its own, but there are some classic accompaniments that elevate the experience. I learned these pairings from Jamaican friends who grew up with Saturday soup traditions.
Traditional Jamaican chicken soup is so hearty and filling that it’s typically enjoyed as a standalone meal, but a few simple sides can round out the experience beautifully.
- Hard dough bread: This slightly sweet, dense bread is perfect for soaking up the flavorful broth.
- Crackers: Water crackers or soup crackers provide a nice crunchy contrast.
- White rice: Some people like to add a scoop of rice directly into their soup bowl for extra substance.
- Fried plantains: Sweet plantains on the side add a nice contrast to the savory soup.
- Simple green salad: A light, crisp salad with vinaigrette balances the richness.
- Festival (fried dumplings): These slightly sweet fried dumplings are another traditional accompaniment.
For a lighter side option, check out my Broccoli Salad Recipe.
Variations of Jamaican Chicken Soup
One of the beauties of this soup is how adaptable it is to different preferences and what you have available. Over the years, I’ve tried numerous variations, and these are the ones worth sharing.
The traditional recipe is wonderful, but sometimes I love experimenting with different proteins and vegetables based on what’s available or what I’m craving.
- Beef version: Replace chicken with stew beef chunks and use beef broth. Cook the beef for about 45 minutes before adding vegetables.
- Chicken foot soup: This is a traditional variation using chicken feet, which adds incredible collagen and a silky texture to the broth.
- Vegetarian version: Skip the chicken entirely and use vegetable broth, adding extra beans or lentils for protein.
- Add green bananas: Some Jamaican cooks add peeled green bananas for additional starch and flavor.
- Include cassava: This starchy root vegetable adds wonderful texture and is very traditional.
- Spicy version: Chop the scotch bonnet pepper and add it to the soup for intense heat.
- With coconut milk: Add 1 cup of coconut milk in the final 10 minutes for a creamier, richer soup.
- Spinach addition: Stir in fresh spinach during the last 5 minutes for added nutrition and color.
My Bone Broth Soup Recipe offers another nutritious option.
Storage and Reheating
This soup actually improves with time as the flavors continue to develop, making it perfect for meal prep. I often make a double batch and enjoy it throughout the week.
Proper storage ensures this soup stays delicious for days.
- Refrigerator storage: Let the soup cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days.
- Freezer storage: This soup freezes beautifully for up to 3 months. I recommend freezing in portion-sized containers for easy reheating. Note that potatoes can become slightly grainy after freezing, but the overall flavor remains excellent.
- Reheating on stovetop: Transfer soup to a pot and heat over medium heat, stirring occasionally, until warmed through (about 10-15 minutes). Add a splash of water or broth if the soup has thickened too much.
- Reheating in microwave: Heat individual portions in microwave-safe bowls for 2-3 minutes, stirring halfway through.
- Tips for best results: The dumplings may absorb liquid as the soup sits, so add a bit more water or broth when reheating. Remove chicken from bones before storing for easier reheating and serving.
Another soup that stores beautifully is my Asparagus Soup Recipe.
Nutritional Facts
Per serving (based on 8 servings):
- Calories: 385
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 95mg
- Sodium: 780mg
- Total Carbohydrates: 42g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 28g
- Vitamin A: 145% DV
- Vitamin C: 35% DV
- Calcium: 8% DV
- Iron: 15% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes. The high vitamin A content comes from the pumpkin and carrots.
For more nutritious soup options, try my Lentil Soup Recipe.
Health Benefits of Key Ingredients
This soup isn’t just delicious; it’s genuinely nourishing with ingredients that support overall health. I love knowing that something this comforting is also doing good things for my body.
Each component of this soup brings important nutritional benefits to your bowl.
- Chicken: Excellent source of lean protein, supports muscle health, and provides immune-boosting nutrients. Bone-in chicken adds collagen for joint and skin health.
- Pumpkin: Rich in beta-carotene (vitamin A), supports eye health, immune function, and has anti-inflammatory properties.
- Yellow yam: High in fiber and potassium, helps regulate blood pressure and supports digestive health.
- Carrots: Packed with antioxidants, particularly beta-carotene, supports vision and immune function.
- Garlic: Contains allicin, which has antibacterial and antiviral properties, may help reduce blood pressure.
- Thyme: Contains thymol, which has antimicrobial properties, supports respiratory health.
- Scotch bonnet pepper: High in vitamin C and capsaicin, may boost metabolism and reduce inflammation.
- Cho cho (chayote): Low in calories, high in fiber, provides folate and vitamin C.
Another health-conscious option is my Red Lentil Soup Recipe.
FAQs About Jamaican Chicken Soup
1. Can I make Jamaican chicken soup without pumpkin?
While pumpkin is traditional and gives the soup its characteristic thickness and orange color, you can substitute butternut squash or sweet potato. However, skipping it entirely will result in a thinner, less authentic soup. If you must omit it, consider adding more potatoes or yam and using a bit of tomato paste for color.
2. What can I substitute for yellow yam?
Sweet potatoes, regular white potatoes, or additional butternut squash work as substitutes. Keep in mind that yellow yam has a unique starchy texture and subtle flavor that’s hard to replicate exactly. Using a combination of sweet potato and regular potato gets you closest to the authentic texture.
3. How spicy is this soup with the scotch bonnet pepper?
When you add the scotch bonnet whole without piercing it, the soup gets aromatic warmth without intense heat. The longer it sits in the soup, the more heat develops, but it remains relatively mild. For spicier soup, pierce the pepper or chop it finely, but be careful as scotch bonnets are extremely hot peppers.
4. Can I use chicken breast instead of bone-in chicken?
You can, but the soup won’t have the same depth of flavor and richness. Chicken breast also tends to dry out during the long cooking time. If you prefer using breast meat, I recommend cooking it separately, shredding it, and adding it to the soup during the last 10 minutes of cooking.
5. Do I need to add the cock soup mix?
The cock soup mix is optional but adds traditional flavor and extra seasoning. Many Caribbean cooks consider it essential, but you can make a delicious soup without it by adjusting your salt, pepper, and herbs. If you skip it, consider adding a chicken bouillon cube or extra herbs for depth.
For another comforting soup variation, check out my Tomato Soup Recipe.
Final Thoughts
This Jamaican Chicken Soup Recipe has become more than just a meal in my home; it’s a way to bring warmth, comfort, and a taste of Caribbean tradition to our table. The combination of tender chicken, hearty root vegetables, and that signature pumpkin-thickened broth creates something truly special.
I hope you’ll give this recipe a try and experience the satisfaction of a bowl of authentic Jamaican soup. Don’t be intimidated by the ingredient list; once you get the hang of it, this soup comes together beautifully and rewards you with incredible flavor and nutrition. Let me know in the comments how your soup turns out, and feel free to share your own family variations!
Recommended:
- Sausage Lentil Soup Recipe
- Mediterranean Lentil Soup Recipe
- Turkish Lentil Soup Recipe
- Greek Lentil Soup Recipe
- Moroccan Lentil Soup Recipe
- Roasted Tomato Soup Recipe
- Tomato Egg Drop Soup Recipe
- Egg Drop Soup Recipe
- Seafood Chowder Recipe
- Shrimp Chowder Recipe
