There’s something almost magical about the comforting warmth of a steaming bowl of soup, especially when that bowl carries the bold, earthy, and deeply rooted flavors of home. For many Jamaicans, Saturday isn’t complete without a pot of chicken soup bubbling away on the stove. This isn’t just a meal—it’s a ritual. A way to slow down, nourish the body, and connect with tradition.
Growing up, the scent of Jamaican Chicken Soup would drift through the house long before lunchtime. It wasn’t just about the food—it was about the experience. You could hear the rhythm of a spoon stirring a heavy-bottomed pot, the gentle crack of yams being chopped, and the hum of conversation as everyone gathered around, waiting for their bowl. Every bite is filled with nostalgia: the hearty root vegetables, the chewy dumplings, the perfectly seasoned broth. It’s a dish made with love, passed down from one generation to the next, often shared with laughter, stories, and second helpings.
This soup is more than a cold-weather comfort. It’s a reminder of home, a weekly staple that brings people together. Whether you’re revisiting your roots or exploring Caribbean cuisine for the first time, this Jamaican Chicken Soup will warm your soul from the inside out.
Why You’ll Love This Recipe:
- Deep, rich flavor from traditional Caribbean herbs and spices.
- Comfort in a bowl — hearty enough to be a full meal.
- Perfect for meal prep — gets even better the next day.
- Packed with nourishing vegetables and satisfying dumplings.
- A taste of Jamaican tradition, made simple enough for any home cook.
INGREDIENTS YOU’LL NEED:
- 4 chicken thighs (bone-in, skinless)
- 1 tablespoon all-purpose seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 10 cups chicken stock (low-sodium)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, chopped
- 1 medium turnip, chopped
- 1 chayote squash (chocho), peeled and chopped
- 1 small green plantain, peeled and sliced
- ½ small head green cabbage, chopped
- 1 medium sweet potato, chopped
- 1 ear corn, cut into 3–4 chunks
- 1 medium Irish potato, chopped
- 1 Scotch bonnet pepper (whole)
- 2 scallions, chopped
- 1 sprig fresh thyme
- 2 teaspoons sea salt (or to taste)
- 1 teaspoon black pepper
- 1 pack Jamaican pumpkin soup mix (optional)
- 1½ cups all-purpose flour (for dumplings)
- ½ cup water (for dumplings)
HOW TO MAKE JAMAICAN CHICKEN SOUP:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Season and brown your chicken.
Start by seasoning your chicken thighs with all-purpose seasoning, garlic powder, onion powder, dried thyme, and smoked paprika. Let it marinate for at least 15 minutes—this helps the flavor really soak in. In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces for about 4–5 minutes per side until golden. This step adds amazing flavor to your broth.
Step 2: Build the broth.
Pour in the chicken stock, scraping the bottom of the pot to lift up any browned bits—that’s liquid gold right there. Add chopped onion and garlic, and bring the pot to a simmer. Let it gently bubble for 20–30 minutes to create a rich, savory base.
Step 3: Add your hearty veggies.
Once the broth is infused with flavor, add the carrot, turnip, chayote squash, green plantain, sweet potato, Irish potato, corn, and cabbage. If you’re using the Jamaican pumpkin soup mix, now’s the time to stir that in too. Toss in the Scotch bonnet pepper (keep it whole unless you want it extra spicy!), scallions, and fresh thyme.
Step 4: Make your dumplings.
In a small bowl, combine the flour and water until a soft dough forms. Pinch off small pieces and roll them into your preferred dumpling shape—some like them long and skinny, others round and fluffy. Drop them into the bubbling soup gently.
Step 5: Simmer to perfection.
Let the soup simmer uncovered for another 25–30 minutes, or until all the vegetables are tender and the dumplings are cooked through. Taste and adjust salt and pepper as needed. The Scotch bonnet will release its heat slowly, giving the soup that signature Caribbean kick.
HELPFUL TIPS:
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Dairy-Free
NOTES:
- For gluten-free dumplings, swap out all-purpose flour for a gluten-free flour blend.
- This recipe is super versatile—feel free to add your favorite root veggies or adjust the seasoning to suit your taste.
NUTRITIONAL INFORMATION:
(Approximate per serving)
- Calories: 380
- Protein: 25g
- Carbohydrates: 35g
- Fat: 16g
- Fiber: 6g
- Sodium: 580mg
- Sugar: 6g
FREQUENTLY ASKED QUESTIONS:
Can I use boneless chicken?
Yes! Boneless thighs or breasts work too, though bone-in adds more flavor. Just adjust the cooking time slightly.
What can I use instead of chayote?
Zucchini or even green apple (for a twist) works well, but chayote is ideal for its texture.
Do I have to use the soup mix?
Not at all. It’s optional and just adds extra flavor and color. You can skip it or make your own blend using pumpkin puree, salt, and spices.
Is this soup spicy?
It can be! The Scotch bonnet is what brings the heat. Keep it whole for mild spice or slice it if you want a kick.
STORAGE INSTRUCTIONS:
Let your soup cool completely before transferring it to airtight containers.
- Refrigerator: Store for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stove.
Reheat gently on the stovetop to preserve the texture of the dumplings and veggies.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy Caribbean favorites:
- Ratatouille Soup: A Hearty Bowl of Comfort
- Rotisserie Chicken Mushroom Soup
- Country French Garlic Soup
CONCLUSION
There’s just something about Jamaican Chicken Soup that wraps you up in warmth and makes everything feel right with the world. Whether you’re making it for the first time or carrying on a beloved tradition, this dish is more than just dinner—it’s a celebration of flavor, family, and culture. So grab your biggest pot, let those spices work their magic, and get ready to fall in love with a bowl of pure comfort.
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Jamaican Chicken Soup
Description
There’s something almost magical about the comforting warmth of a steaming bowl of soup, especially when that bowl carries the bold, earthy, and deeply rooted flavors of home. For many Jamaicans, Saturday isn’t complete without a pot of chicken soup bubbling away on the stove. This isn’t just a meal—it’s a ritual. A way to slow down, nourish the body, and connect with tradition.
Growing up, the scent of Jamaican Chicken Soup would drift through the house long before lunchtime. It wasn’t just about the food—it was about the experience. You could hear the rhythm of a spoon stirring a heavy-bottomed pot, the gentle crack of yams being chopped, and the hum of conversation as everyone gathered around, waiting for their bowl. Every bite is filled with nostalgia: the hearty root vegetables, the chewy dumplings, the perfectly seasoned broth. It’s a dish made with love, passed down from one generation to the next, often shared with laughter, stories, and second helpings.
This soup is more than a cold-weather comfort. It’s a reminder of home, a weekly staple that brings people together. Whether you’re revisiting your roots or exploring Caribbean cuisine for the first time, this Jamaican Chicken Soup will warm your soul from the inside out.
Ingredients
4 chicken thighs (bone-in, skinless)
1 tablespoon all-purpose seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon smoked paprika
1 tablespoon olive oil
10 cups chicken stock (low-sodium)
1 medium onion, chopped
3 garlic cloves, minced
1 medium carrot, chopped
1 medium turnip, chopped
1 chayote squash (chocho), peeled and chopped
1 small green plantain, peeled and sliced
½ small head green cabbage, chopped
1 medium sweet potato, chopped
1 ear corn, cut into 3–4 chunks
1 medium Irish potato, chopped
1 Scotch bonnet pepper (whole)
2 scallions, chopped
1 sprig fresh thyme
2 teaspoons sea salt (or to taste)
1 teaspoon black pepper
1 pack Jamaican pumpkin soup mix (optional)
1½ cups all-purpose flour (for dumplings)
½ cup water (for dumplings)
Instructions
Step 1: Season and brown your chicken.
Start by seasoning your chicken thighs with all-purpose seasoning, garlic powder, onion powder, dried thyme, and smoked paprika. Let it marinate for at least 15 minutes—this helps the flavor really soak in. In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces for about 4–5 minutes per side until golden. This step adds amazing flavor to your broth.
Step 2: Build the broth.
Pour in the chicken stock, scraping the bottom of the pot to lift up any browned bits—that’s liquid gold right there. Add chopped onion and garlic, and bring the pot to a simmer. Let it gently bubble for 20–30 minutes to create a rich, savory base.
Step 3: Add your hearty veggies.
Once the broth is infused with flavor, add the carrot, turnip, chayote squash, green plantain, sweet potato, Irish potato, corn, and cabbage. If you’re using the Jamaican pumpkin soup mix, now’s the time to stir that in too. Toss in the Scotch bonnet pepper (keep it whole unless you want it extra spicy!), scallions, and fresh thyme.
Step 4: Make your dumplings.
In a small bowl, combine the flour and water until a soft dough forms. Pinch off small pieces and roll them into your preferred dumpling shape—some like them long and skinny, others round and fluffy. Drop them into the bubbling soup gently.
Step 5: Simmer to perfection.
Let the soup simmer uncovered for another 25–30 minutes, or until all the vegetables are tender and the dumplings are cooked through. Taste and adjust salt and pepper as needed. The Scotch bonnet will release its heat slowly, giving the soup that signature Caribbean kick.
Notes
For gluten-free dumplings, swap out all-purpose flour for a gluten-free flour blend.
This recipe is super versatile—feel free to add your favorite root veggies or adjust the seasoning to suit your taste.