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–+ servings
Jamaican Chicken Soup

Hearty Jamaican Chicken Soup for Cozy Comfort Evenings

This Jamaican Chicken Soup is a comforting and hearty dish perfect for chilly evenings, brimming with vibrant flavors and nourishing ingredients.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 12 cups Water Provides the necessary liquid base
  • 4 pieces Chicken Thighs, skin-off, bone-in Main protein contributing richness
  • 2 pieces Chicken Breasts, halved Lean protein alternative
  • 6 cloves Garlic, crushed Adds aromatic depth
  • 6-8 pieces Whole Pimento Seeds Infuses a warm spice note
Vegetables
  • 1/2 medium Pumpkin, cut into small cubes Acts as the base and thickens the broth
  • 1-2 ears Corn, cut into 4 Adds natural sweetness and texture
  • 1 large Carrot, sliced Provides color and sweetness
  • 2 thick slices Yellow Yam, optional Contributes heartiness
  • 1 medium Chocho, peeled and sliced Offers a unique texture
  • 1 medium Turnip, optional Adds an earthy flavor
  • 6-8 sprigs Fresh Thyme Infuses a lovely herby aroma
  • 2 stalks Spring Onion, crushed Adds a fresh crunch
Dumplings & Flavor Enhancers
  • 6 pieces Boiled Flour Dumplings Offers a chewy texture
  • 1 piece Scotch Bonnet Pepper, optional Adds a kick of heat
  • 1 pkg Grace Cock Soup Mix Depth of flavor in the soup
  • 2 tsp Seasoning Salt Enhances overall flavor
  • 1/2 tsp Black Pepper, fresh cracked Essential for seasoning
Dumpling Mixture
  • 1 cup All Purpose Flour For making dumplings
  • 1/2 cup Water Adjust for dumpling consistency
  • 1/4 tsp Salt To balance flavors

Equipment

  • large stockpot

Method
 

Preparation Steps
  1. Start by chopping all the vegetables—cube the pumpkin, slice the carrots, and peel the chocho. Measure out your spices and chicken, setting them aside.
  2. In a large stockpot, bring 12 cups of water to a gentle boil over medium heat. Add the chicken thighs, garlic, and whole pimento seeds, and let them simmer for about 10-15 minutes.
  3. Once the chicken is partially cooked, incorporate the pumpkin, corn, carrots, and yellow yam into the pot. Stir everything together and let it cook for an additional 15 minutes.
  4. Mix in the chocho, optional turnip, boiled flour dumplings, fresh thyme, crushed spring onion, and the scotch bonnet pepper. Stir everything to combine beautifully for about 5 minutes.
  5. Stir in the Grace Cock Soup Mix, seasoning salt, and black pepper. Taste and adjust the seasoning as needed, allowing the broth to simmer for an additional 15-20 minutes.
  6. Before serving, remove the scotch bonnet and thyme sprigs. Ladle the soup into bowls, ensuring each serving has a good mix of chicken, dumplings, and veggies.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This soup can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months. Always label your containers with the date.

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