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Jamaican Chicken Soup Recipe

Jamaican Chicken Soup

Wholesome Cove
This hearty Jamaican Chicken Soup brings the beloved Saturday soup tradition to your kitchen, featuring a naturally thick, pumpkin-enriched broth loaded with tender bone-in chicken, earthy root vegetables, and bold Caribbean aromatics like scotch bonnet pepper, thyme, and allspice. It's a complete, deeply satisfying meal in a bowl that warms you from the inside out.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine Jamaican
Servings 8 servings
Calories 385 kcal

Equipment

  • Large stockpot - At least 8-quart capacity
  • Chef's knife - Sharp, for chopping vegetables
  • Cutting board
  • Vegetable peeler
  • Wooden spoon - For stirring
  • Measuring cups and spoons
  • Large serving ladle
  • Serving bowls

Ingredients
  

For the Soup Base

  • 2 lbs bone-in chicken pieces - 900g; thighs and drumsticks recommended
  • 12 cups water or chicken stock - 2.8 liters
  • 1 lb pumpkin or butternut squash - 450g, peeled and cut into chunks; Caribbean calabaza pumpkin preferred
  • 4 cloves garlic - minced
  • 6 whole pimento berries (allspice) - 6–8 berries
  • 2 tsp salt - divided; adjust to taste
  • 1 tsp black pepper - divided

Root Vegetables (Ground Provisions)

  • 1 medium yellow yam - about 1 lb / 450g, peeled and cut into chunks
  • 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 corn - cut into 2-inch rounds

Aromatics and Seasonings

  • 1 bunch scallions (green onions) - chopped
  • 5 sprigs fresh thyme - 5–6 sprigs
  • 1 whole scotch bonnet pepper - do not pierce for mild heat; pierce once for medium; chop for hot
  • 1 medium onion - diced
  • 2 tbsp Grace cock soup mix - optional but traditional; adds depth and seasoning

For the Dumplings (Optional)

  • 2 cups all-purpose flour - 240g; use gluten-free flour for GF option
  • 0.5 tsp salt - for dumpling dough
  • water - as needed to form dough

Instructions
 

  • Rinse chicken pieces under cold water, pat dry, then rub all over with 1 tsp salt and ½ tsp black pepper. Let rest for 15–20 minutes at room temperature if time allows.
  • Bring 12 cups of water or stock to a rolling boil in a large stockpot, then add the seasoned chicken, minced garlic, and pimento berries. Boil on medium-high for 15 minutes, skimming off any foam that rises.
  • Add the pumpkin or butternut squash chunks to the pot and stir gently. Cook for 15–20 minutes until the pumpkin softens and begins to dissolve into the broth, turning it a rich orange color.
  • Add the yellow yam, potatoes, carrots, and corn rounds to the pot, ensuring all vegetables are submerged. Maintain a steady simmer (not a rolling boil) and cook for 15 minutes.
  • Stir in the diced onion, scallions, thyme sprigs, cho cho, and whole scotch bonnet pepper. If using Grace cock soup mix, add it now along with additional salt and pepper to taste. Simmer for 10–15 minutes until cho cho is tender.
  • Mix flour and ½ tsp salt in a bowl, then gradually add water until a firm, non-sticky dough forms; knead for 2 minutes. Pinch off tablespoon-sized pieces, flatten into ¼-inch discs, and drop into the simmering soup for 10–12 minutes until they float and are cooked through.
  • Taste and adjust seasoning, then remove the scotch bonnet pepper and thyme sprigs. Let the soup rest for 5 minutes before ladling into bowls, ensuring each serving has a variety of vegetables and chicken.

Notes

  • Use bone-in chicken: Thighs and drumsticks add richness and body to the broth that boneless chicken cannot replicate.
  • Don't skip the pumpkin: It naturally thickens the broth and is what gives Jamaican chicken soup its signature velvety texture and color.
  • Cut vegetables uniformly: Aim for roughly 1.5-inch chunks so everything cooks evenly without falling apart.
  • Control the heat: Keep the scotch bonnet whole for mild warmth, pierce once for medium heat, or chop finely for serious spice.
  • Add vegetables in stages: Harder vegetables (yam, potato) go in first; softer ones (cho cho, scallions) go in later to avoid overcooking.
  • Skim the foam: Taking a few minutes to skim foam early on results in a clearer, cleaner-tasting broth.
  • Yam substitutions: If you can't find yellow yam, use a combination of sweet potato and regular white potato for the closest texture and flavor.
  • Storage: Refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months. Add a splash of water or broth when reheating as the soup thickens over time.
  • Meal prep tip: This soup tastes even better the next day as the flavors continue to develop — make a double batch for the week.
  • Gluten-free option: Skip the dumplings or use gluten-free flour for a fully gluten-free soup.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 42gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 780mgPotassium: 820mgFiber: 6gSugar: 5gVitamin A: 145IUVitamin C: 35mgCalcium: 8mgIron: 15mg
Keyword Caribbean soup, ground provisions soup, Jamaican chicken soup, pumpkin chicken soup, Saturday soup
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