Hearty Jamaican Chicken Soup for Ultimate Comfort

This Jamaican Chicken Soup is a delightful blend of spices, tender chicken, and vibrant veggies for ultimate comfort.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 6 bowls

Course: Soup

Cuisine: Jamaican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

12 cups water Use enough for a flavorful base.
4 pieces chicken thighs (skin-off, bone-in) Provides rich flavor and tenderness.
2 pieces chicken breasts (halved) Adds lean protein.
4 cloves garlic (crushed) Enhances flavor; use fresh for best results.
1 tablespoon whole pimento seeds Characteristic spice of Jamaican cuisine.

For the Vegetables

2 cups pumpkin (cut into small cubes) Natural thickener.
2 ears corn (cut into quarters) Adds sweetness.
2 pieces carrot (sliced) Brings sweetness and color.
1 cup yellow yam (cut into chunks) Adds heartiness.
1 piece chocho (peeled and sliced) Traditional for texture.
1 cup turnip (cut into small cubes) Optional for earthy depth.
2 tablespoons fresh thyme Provides an earthy taste.
3 pieces spring onion (escallion) Adds freshness.

For the Extras

1 cup boiled flour dumplings Essential for texture.
1 piece scotch bonnet pepper Can be left whole or burst for more spice.
1 package Grace Cock Soup Mix Boosts flavor.
to taste seasoning salt Adjust according to your preference.
to taste black pepper Adjust according to your preference.

Equipment

large stockpot

Method

Step-by-Step Instructions for Jamaican Chicken Soup

Prep the ingredients by chopping the pumpkin, corn, carrots, yellow yam, chocho, and turnip into bite-sized pieces. Halve the chicken breasts and thighs, crush the garlic, and slice the spring onions.
Make the stock: Bring 12 cups of water to a boil. Add chicken, crushed garlic, and whole pimento seeds. Cook for 10-15 minutes until chicken is partially cooked.
Add hard vegetables: Stir in pumpkin, corn, carrots, and yellow yam. Reduce heat to medium-high and simmer for 15 minutes.
Incorporate remaining ingredients: Add chocho, turnip, flour dumplings, fresh thyme, sliced spring onion, and scotch bonnet pepper. Cook for an additional 10 minutes.
Season and simmer: Add Grace Cock Soup Mix, seasoning salt, and black pepper. Reduce heat to low and simmer for 15-20 minutes.
Serve the soup: Ladle into bowls, ensuring each portion includes chicken and veggies. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 850mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Use bone-in chicken for a richer broth. Adjust seasoning to taste before serving. Add water if the soup is too thick.

Tried this recipe?

Let us know how it was!