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jamaican chicken soup recipe

Jamaican Chicken Soup Recipe

Jamaican Chicken Soup Recipe is a traditional Caribbean dish known for its rich, flavorful broth made with tender chicken, root vegetables, and a perfect balance of spices. This hearty soup, often enjoyed during colder months or as a remedy for illness, is infused with ingredients like thyme, pimento, scotch bonnet peppers, and vegetables such as yam, sweet potato, and carrots. The addition of dumplings adds texture and substance, making this soup a satisfying meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: chicken, Soup
Cuisine: Jamaican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken cut into pieces, preferably bone-in for richer broth
  • 2 medium carrots peeled and chopped
  • 1 medium yam peeled and cut into cubes
  • 1 medium sweet potato peeled and cut into cubes
  • 4 sprigs fresh thyme
  • 2-3 pimento seeds allspice
  • 1 scotch bonnet pepper whole, for heat or chopped for more spice
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2-3 cups water or chicken broth
  • 1/2 cup flour for dumplings
  • 1/4 cup water for dumplings
  • Salt and pepper to taste

Equipment

  • Knife
  • Cutting board
  • Spoon for stirring
  • Measuring spoons
  • Ladle

Method
 

  1. Prepare the Chicken: In a large pot, add chicken pieces and cover with water or chicken broth. When it reaches a boil, reduce the heat and simmer for about 30 minutes, skimming off any foam or impurities that rise to the top.
  2. Add the Vegetables: Return the carrots, yam and sweet potatoes to the pot. Sauté the onion and garlic, stirring to combine. Let the mixture simmer for approximately 30 minutes or until the vegetables soften.
  3. Make the Dumplings: Once the soup is simmering, make the dumplings. Combine flour, water (scant 1/4 cup) and salt in a bowl. Work it into a dough in a bowl and roll it into small balls. Set aside.
  4. Season the Soup: Add the thyme, the pimento seeds and the whole scotch bonnet pepper (if you want it mild). Add salt and pepper to taste. Give a stir, and let the soup simmer some more.
  5. Add the Dumplings: Skim the prepared dumplings over the pot, spacing them out evenly. Allow them to simmer in the soup for 15 to 20 minutes or until floating and cooked through.
  6. Finishing Touches: Take the chicken out of the pot when it is tender. Shred the chicken and put it back into the pot, discarding the bones—season with more salt and pepper as necessary.
  7. Serve: Ladle the soup into bowls, ensuring each serving gets a generous amount of chicken, vegetables, and dumplings. For extra heat, slice the scotch bonnet pepper into the soup. Serve hot with crusty bread or crackers.

Notes

  • Spice Level: For a milder soup, remove the scotch bonnet pepper before serving, or use less of it. For a spicier kick, slice the pepper and add it to the soup directly.
  • Variations: You can add other vegetables like pumpkin or corn to customize the soup. You can also replace the chicken with chicken feet for a more traditional Jamaican version.
  • Storage: Leftover soup can be stored in the refrigerator for 2-3 days. Reheat on the stovetop before serving.
jamaican chicken soup recipe
jamaican chicken soup recipe