Print

Jamaican Chicken Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

Jamaican Chicken Soup is a hearty and flavorful dish featuring tender chicken simmered with pumpkin, ground provisions, vegetables, and aromatic spices. Enriched with homemade flour dumplings and seasoned with traditional Jamaican herbs and spices, this soup offers a comforting and wholesome meal that captures the taste of the Caribbean.

Ingredients

Soup Ingredients

  • 12 cups Water
  • 4 Chicken Thighs (skin-off, bone-in)
  • 2 Chicken Breasts (halved)
  • 6 cloves Garlic (crushed)
  • 6–8 Whole Pimento Seeds (or allspice berries)
  • 1/2 medium Pumpkin (cut into small cubes)
  • 1–2 Corn (each cut into 4 pieces)
  • 1 large Carrot (sliced)
  • 2 thick slices Yellow Yam (cut into 4 chunks, optional)
  • 1 medium Chocho (cayote, peeled and sliced)
  • 1 medium Turnip (cut into small cubes, optional)
  • 6–8 sprigs Fresh Thyme
  • 2 stalks Spring Onion (escallion/green onion, crushed)
  • 1 package Grace Cock Soup Mix (or Chicken Noodle Soup Mix)
  • 2 tsp Seasoning Salt (or salt, to taste)
  • 1/2 tsp Fresh Cracked Black Pepper
  • Ground Provision (yams, potatoes, sweet potatoes, dasheen, eddo, and cassava as desired)

Flour Dumplings

  • 1 cup All Purpose Flour
  • 1/2 cup Water (more or less as needed)
  • 1/4 tsp Salt (to taste)

Instructions

  1. Cook Chicken & Pumpkin: In a large stockpot, bring 12 cups of water to a rapid boil. Carefully add the chicken pieces, crushed garlic, and whole pimento seeds. Boil for about 15 minutes, or until the chicken is partially cooked. Then add the pumpkin cubes, corn pieces, sliced carrots, yellow yam (or any other ground provision you have), and continue cooking for approximately 15 minutes or until the pumpkin is softened and the chicken is tender.
  2. Add Remaining Vegetables: Once the pumpkin has softened and colored the soup water to an orange hue, add the peeled and sliced chocho (cayote), cubed turnip, boiled flour dumplings, fresh thyme sprigs, and crushed green onions to the pot. Stir gently to combine all ingredients.
  3. Season and Simmer: Reduce heat to medium. Stir in the Grace Cock Soup Mix (or chicken noodle soup mix), seasoning salt, and fresh cracked black pepper. Taste the soup and adjust seasoning as necessary. Allow the soup to simmer gently for another 15 to 20 minutes to meld all the flavors together.
  4. Prepare Flour Dumplings: In a medium mixing bowl, combine 1 cup of all-purpose flour and 1/4 teaspoon of salt. Gradually add about 1/2 cup of water while mixing with your hand, kneading until a soft but not sticky dough forms. Pinch or cut off six equal-sized pieces of dough. Using the palm of your hand, shape each piece into a ball, then flatten slightly and fold the edges into the center to form small round wheels. Set these dumplings aside before adding them to the soup.

Notes

  • You can substitute or add other ground provisions such as potatoes, sweet potatoes, dasheen, eddo, or cassava depending on availability and taste preference.
  • If you prefer a spicier soup, feel free to add some Scotch bonnet pepper whole for heat, removing it before serving to avoid overwhelming spice.
  • Ensure the flour dumplings are cooked thoroughly in the soup; they should float and become firm when done.
  • The soup mix adds additional depth, but you can substitute with homemade seasoning blends if desired.
  • Chicken pieces with bones provide better flavor; you may also add chicken wings or drumsticks if preferred.

Find it online: https://bitezly.com/jamaican-chicken-soup-recipe/