Oh friends. Let me tell you about the journey I’ve had with this Jamaican chicken soup recipe. It wasn’t always pretty. My first attempts? Absolute chaos Seriously. One batch tasted like vaguely chicken-flavored water. Another time, the dumplings could’ve doubled as weapons – little flour rocks, I swear! I almost gave up, thinking maybe I just wasn’t destined to make good soup. But I kept tasting other people’s amazing versions and thinking, “I have to figure this out!” So, I kept tinkering. Tweaking spices, simmering for different times, probably annoying my family endlessly asking, “Is this one better? How about now?” until finally… BAM. This happened.
This version? This is the one. The Jamaican chicken soup recipe that hits every single note. It’s that deep, flavourful hug in a bowl you crave when it’s grey outside, or you’re feeling crummy, or honestly, just because it’s Tuesday and you deserve something wonderful. It’s the tender chicken, those hearty chunks of pumpkin and yam that just melt in your mouth, the soft little spinners (my favorite part!), all swimming in that unbelievably fragrant broth… thyme, pimento, that little kick from the Scotch bonnet… gah, it’s just everything.
Grab This Stuff: Your Soup Ingredient Checklist!
Alright time to raid the pantry and the fridge! Here’s what you’ll need to bring this amazing Jamaican chicken soup recipe to life. Don’t sweat it if you need to swap things – cooking should be fun, not stressful!
- Chicken Power:
- Around 1.5 lbs of Chicken pieces – Seriously, trust me on this: use thighs and drumsticks. Bone-in, skin-on if possible. They just bring SO much more flavour and stay way juicier than breast meat. If you must use breast, totally fine, just maybe add it a bit later so it doesn’t turn into sawdust.
- The Flavour Crew:
- 1 big Onion, chopped (Yellow, white, whatever ya got is cool)
- 3-4 fat cloves of Garlic, minced (Or more! Let’s be real, can you ever have too much garlic?)
- 2 Scallions (green onions), chopped up (Use the white bits, use the green bits – it all adds flavour!)
- A good sprig of Fresh Thyme – Dried (about 1 tsp) works in a pinch, but fresh thyme is where the magic’s at, folks.
- 1 whole Scotch Bonnet Pepper – This gives it that authentic zing! Leave it whole for just the flavour, poke it for some heat, chop it if you like living dangerously (wear gloves!). Habanero can sub in. No heat? Just leave it out, no biggie.
- 6-8 whole Pimento Berries (Allspice) – These little guys are KEY. Don’t skip ’em if you want that real Jamaican taste!
- Hearty Veggies (The Good Stuff):
- About 1 lb Pumpkin or Butternut Squash, peeled, cubed (Sweetness and body, baby!)
- 1 medium Chocho (Chayote Squash), peeled, cubed (Adds a lovely subtle crunch/softness. Hard to find sometimes? Zucchini is okayyy, but chocho’s the classic for a reason!)
- About 1 lb Yellow Yam, peeled, cubed – Or sweet potato (orange or white!), regular ol’ potatoes, cassava (yuca)… use what you can find or what you love!
- 2 large Carrots, peeled, sliced (Can’t have chicken soup without carrots, right?)
- Broth & Boosters:
- 8-10 cups Water or Chicken Broth – Low-sodium broth is great, but honestly, water works just fine too, especially with all the flavour from the chicken and veggies.
- 1 packet Jamaican Cock Soup Mix – Okay, confession time: this is a super common Jamaican kitchen staple. It adds a savoury depth and helps thicken things up. Totally optional though! If you skip it, just taste and add more salt/seasoning yourself, and maybe thicken with a tiny bit of cornstarch slurry at the end if you like.
- Salt and Black Pepper – Taste, taste, taste!
- For the Spinners! (Aka Mini Dumplings):
- 1 cup All-Purpose Flour
- A wee pinch of Salt
- Roughly 1/3 – 1/2 cup Water (go slow with this!)
Soup Time! How Long Are We Talking?
So, how much time do you need to set aside for this bowl of pure comfort? Not as long as you might fear!
- Getting Stuff Ready (Chopping etc.): Probably about 30 mins. Maybe blast some tunes while you chop?
- Simmer Time (The Magic Part): Around 60 minutes letting it bubble away. Your house will smell insanely good.
- Total Time Investment: Roughly 90 minutes, give or take, from start to finish.
Honestly, for a soup that tastes like it simmered for days? An hour and a half feels like a steal! Compared to some other big soup projects I’ve tackled, this Jamaican chicken soup recipe feels way quicker. You get all that deep, developed flavour without chaining yourself to the stove all afternoon. Love that for us.
Okay, Let’s Do This! Cooking Your Jamaican Chicken Soup Step-by-Step
Ready to make some soup magic? Grab your pot, let’s go!
Step 1: Brown That Bird & Get Things Started
First move: Wash your chicken (lime/vinegar rinse first is traditional, up to you!), then pat it really dry. Season it well with salt and pepper – don’t be shy! Get your big soup pot or Dutch oven, add a splash of oil (coconut, veggie, whatever), and heat it over medium-high. Plop the chicken in (don’t overcrowd it, work in batches if needed!) and let it get nice and golden brown on all sides. This browning step? HUGE flavour builder, don’t skip it! Once browned, scoop the chicken out onto a plate. Toss your chopped onion, garlic, and scallions into the pot. Stir ’em around for a few minutes until they get soft and smell fantastic (about 3-4 mins).
Step 2: Building the Broth
Okay, chicken goes back into the pot! Pour in your water or broth. Add the fresh thyme sprig, those essential pimento berries, and the whole Scotch bonnet (if using). Bring it all up to a boil, then knock the heat right down to low. Lid on (maybe slightly tilted), and just let it simmer gently for 20-25 minutes. The chicken starts cooking, the broth starts getting happy – good things are happening! Quick tip from me: If you used skin-on chicken, you might wanna skim off some of the extra fat that floats to the top now. Or don’t! You do you.
Step 3: Veggie Time Take Two!
Now for the good stuff! Add your cubed pumpkin/squash, chocho, yam/potato/whatever root veg you chose, and carrots. If you’re using that Cock Soup Mix packet, now’s the time: whisk it into a cup of cool water first until it’s smooth (no lumps!), then stir that into the pot. Give it all a gentle mix. Are the veggies mostly covered with liquid? If not, add a bit more water/broth. Bring it back to a nice gentle simmer, lid back on, and let it cook for another 20-25 minutes. You’re looking for tender veggies and fully cooked chicken.
Step 4: Make the Spinners! (Don’t skip these!)
While that simmers, make the dumplings! In a small bowl, mix the flour and salt. Add the water a little bit at a time, mixing with your hands or a fork until you get a firm-ish dough (not sticky!). Pinch off little pieces (like, teaspoon-sized) and roll ’em between your palms into little elongated shapes – like mini logs. Hence, “spinners”! Once the veggies are almost done, just drop these little guys straight into the simmering soup. They cook super fast – like 5-7 minutes. They’ll puff up slightly and usually float to the top when ready. My two cents: Keep ’em small! Too big and they can get kinda doughy in the center. These are just classic in a good Jamaican chicken soup recipe.
Step 5: The Final Taste Test & Finishing Touches!
Almost there! Carefully fish out the whole Scotch bonnet (remember where you put it so you don’t get a fiery surprise!) and the thyme stem. Now for the MOST important step: TASTE IT! Grab a clean spoon and taste that broth. Needs more salt? Add it little by little. More pepper? Go for it! (Remember the soup mix adds saltiness, so taste before adding lots more if you used it). Let it simmer uncovered for one last 5 minutes just to let everything mingle. If the chicken is super tender and falling off the bone (yay!), feel free to shred some of it right back into the soup. Delicious!
Wanna Make It a Bit Lighter? Totally Doable!
Look, sometimes you want the comfort without all the richness. I get it! Here are some easy swaps:
- Leaner Chicken: Use skinless breast, just maybe add it later in the cooking so it stays tender.
- Veg Out: Throw in more veggies! Seriously, chopped kale or spinach stirred in at the end is amazing. Bell peppers add colour too. More veggies = more goodness.
- Watch the Salt: Use water or low-sodium broth, and skip the soup mix packet. You’ll have total control over the saltiness then – just season well with herbs, spices, salt, and pepper.
- Whole Wheat Spinners: Try subbing some or all of the white flour with whole wheat for the dumplings. Adds fibre! Texture will be a bit heartier, but still yummy.
- Less Oil: You barely need any oil to brown the chicken, especially in a non-stick pot.
Serving This Pot of Gold!
Best part! How to serve up your incredible Jamaican chicken soup recipe?
- Classic Bowl: Just ladle it up! Make sure everyone gets a good mix of everything – chicken, veggies, broth, and plenty of spinners!
- Bread is Mandatory (Almost!): You NEED something to dunk in that broth. Crusty bread is perfect. Jamaican hard dough bread? Even better! Cornbread? Also amazing!
- Fresh Herbs: A little sprinkle of chopped fresh parsley or more green onions on top just makes it look alive and adds a fresh zing.
- Lime Love: Always serve with lime wedges! A good squeeze of fresh lime juice right before eating just wakes everything up. Trust me on this one.
- My Perfect Serve: A giant bowl, maybe some extra pepper sauce on the side (if you like heat!), curled up somewhere comfy. Bliss.
Leftovers? YES PLEASE! Storing Your Soup
Got soup leftover? You lucky duck! Storing this Jamaican chicken soup recipe is easy:
- Fridge: Let it cool down completely (super important for food safety!), then pop it into airtight containers. It’ll be good in the fridge for 3-4 days. And honestly? It often tastes even better the next day!
- Freezer: Yep, you can freeze it! Freeze in portions in freezer-safe containers for up to maybe 2-3 months. Real talk though: sometimes the texture of potatoes/yams and the spinners can get a tiny bit softer or kinda watery when you reheat them. It’s still delicious, just… different. Thaw it in the fridge overnight before reheating.
- Reheating: Best way is gently on the stove over medium-low heat. Just warm it through ’til it’s steaming. Try not to boil it like crazy. Add a splash of water or broth if it seems too thick.
Okay, Why Am I So Obsessed With This Soup? (You’re Gonna Be Too!)
I know I sound like a broken record, but I just really love this soup. Making this Jamaican chicken soup recipe feels like coming home. It’s the smell that fills the house, the chopping and stirring that feels kinda meditative, and then that first spoonful… pure, unadulterated comfort. It’s hearty, it’s flavourful, it feels nourishing, and it’s just so satisfying. It’s the perfect thing for pretty much any occasion, or no occasion at all!
So, I’m not just suggesting, I’m begging you (nicely!) – please, please try making this Jamaican chicken soup recipe! Don’t be scared by the steps or ingredients. Just jump in, have fun with it, taste as you go.
And for real – when you make it, I wanna hear all about it! Drop me a comment below! Tell me if you loved it, if you changed anything, if you finally conquered your fear of Scotch bonnets! Let’s chat soup! Happy cooking, everyone!
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Ingredients
- Around 1.5 lbs Chicken pieces (Thighs & drumsticks are fantastic! Bone-in/skin-on recommended, but use what you like)
- Little bit of Oil (Coconut or vegetable is great)
- 1 large Onion, chopped
- 3-4 cloves Garlic, minced (go ahead, add extra!)
- 2 Scallions (green onions), chopped (use the white & green bits)
- Salt and Black Pepper (to your taste!)
- 8-10 cups Water or Chicken Broth (low-sodium is a good start)
- 1 sprig Fresh Thyme (or about 1 tsp dried)
- 6-8 whole Pimento Berries (Allspice – pretty essential!)
- 1 whole Scotch Bonnet Pepper (Optional! Leave whole for flavour, pierce for heat, chop if you're brave, or skip!)
- 1 packet Jamaican Cock Soup Mix (Optional flavour booster/thickener – adjust salt if using!)
- Hearty Veggies (Use what you love/can find!):
- About 1 lb Pumpkin or Butternut Squash, peeled & cubed
- 1 medium Chocho (Chayote Squash), peeled & cubed (or sub zucchini)
- About 1 lb Yellow Yam, peeled & cubed (or sub sweet potato, regular potato, cassava)
- 2 large Carrots, peeled & sliced
- For the Spinners (Dumplings):
- 1 cup All-Purpose Flour
- Pinch of Salt
- Approx. 1/3 - 1/2 cup Water (add slowly!)
Instructions
Step 1: Brown That Bird & Get Things Started
First move: Wash your chicken (lime/vinegar rinse first is traditional, up to you!), then pat it really dry. Season it well with salt and pepper – don’t be shy! Get your big soup pot or Dutch oven, add a splash of oil (coconut, veggie, whatever), and heat it over medium-high. Plop the chicken in (don’t overcrowd it, work in batches if needed!) and let it get nice and golden brown on all sides. This browning step? HUGE flavour builder, don’t skip it! Once browned, scoop the chicken out onto a plate. Toss your chopped onion, garlic, and scallions into the pot. Stir ’em around for a few minutes until they get soft and smell fantastic (about 3-4 mins).
Step 2: Building the Broth
Okay, chicken goes back into the pot! Pour in your water or broth. Add the fresh thyme sprig, those essential pimento berries, and the whole Scotch bonnet (if using). Bring it all up to a boil, then knock the heat right down to low. Lid on (maybe slightly tilted), and just let it simmer gently for 20-25 minutes. The chicken starts cooking, the broth starts getting happy – good things are happening! Quick tip from me: If you used skin-on chicken, you might wanna skim off some of the extra fat that floats to the top now. Or don’t! You do you.
Step 3: Veggie Time Take Two!
Now for the good stuff! Add your cubed pumpkin/squash, chocho, yam/potato/whatever root veg you chose, and carrots. If you’re using that Cock Soup Mix packet, now’s the time: whisk it into a cup of cool water first until it’s smooth (no lumps!), then stir that into the pot. Give it all a gentle mix. Are the veggies mostly covered with liquid? If not, add a bit more water/broth. Bring it back to a nice gentle simmer, lid back on, and let it cook for another 20-25 minutes. You’re looking for tender veggies and fully cooked chicken.
Step 4: Make the Spinners! (Don’t skip these!)
While that simmers, make the dumplings! In a small bowl, mix the flour and salt. Add the water a little bit at a time, mixing with your hands or a fork until you get a firm-ish dough (not sticky!). Pinch off little pieces (like, teaspoon-sized) and roll ’em between your palms into little elongated shapes – like mini logs. Hence, “spinners”! Once the veggies are almost done, just drop these little guys straight into the simmering soup. They cook super fast – like 5-7 minutes. They’ll puff up slightly and usually float to the top when ready. My two cents: Keep ’em small! Too big and they can get kinda doughy in the center. These are just classic in a good Jamaican chicken soup recipe.
Step 5: The Final Taste Test & Finishing Touches!
Almost there! Carefully fish out the whole Scotch bonnet (remember where you put it so you don’t get a fiery surprise!) and the thyme stem. Now for the MOST important step: TASTE IT! Grab a clean spoon and taste that broth. Needs more salt? Add it little by little. More pepper? Go for it! (Remember the soup mix adds saltiness, so taste before adding lots more if you used it). Let it simmer uncovered for one last 5 minutes just to let everything mingle. If the chicken is super tender and falling off the bone (yay!), feel free to shred some of it right back into the soup. Delicious!
Notes
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