This Jamaican chicken soup is a bowl of pure Caribbean comfort, loaded with tender chicken, sweet pumpkin, root vegetables, and soft dumplings that soak up all that golden, thyme-scented broth. I first tasted this soup at my friend Mia's house on a rainy afternoon, and the way that scotch bonnet warmed me from the inside out made me fall in love with island cooking. It's surprisingly simple to make at home, and the whole pot fills your kitchen with the smell of pimento and fresh thyme.
If you love comforting soups, you might also enjoy this Easy Chicken Paprikash Recipe | Traditional Hungarian or try something lighter like Easy Baked Salmon Sushi Cups | 30-Minute Recipe for a quick weeknight dinner.
Why You'll Love This Jamaican Chicken Soup Recipe
Rich and naturally thickened: The pumpkin breaks down as it cooks, giving the broth a velvety texture without any cream or roux.
Packed with vegetables: Carrots, cho cho, potatoes, and pumpkin make this a complete meal in a bowl.
Authentic island flavor: Pimento berries, scotch bonnet, fresh thyme, and homemade cock soup mix create that true Caribbean chicken soup taste.
Freezer-friendly: This soup keeps beautifully and tastes even better the next day once all the flavors have melded together.
Customizable heat level: Keep the scotch bonnet whole for gentle warmth or prick it for a spicier kick.
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Jamaican Chicken Soup Ingredients
Here's everything you need to make this authentic Jamaican Chicken Soup, dumplings, and spinners.
See recipe card below this post for ingredient quantities
Soup
Chicken: I used a mix of thighs and chicken breast fillets, cut into chunks. The dark meat adds richness while the breast keeps it lighter.
Water: Forms the base of the soup. You'll need to keep an eye on the liquid level as it cooks.
Pumpkin: This is what makes the soup golden and silky. Butternut squash works just as well if you can't find Caribbean pumpkin.
Potatoes: Either Irish or sweet potatoes add heartiness and help thicken the broth naturally.
Cho cho: Also called chayote, this mild squash adds texture without overpowering the other flavors.
Carrots: Bring a touch of sweetness and color to every spoonful.
Scallion: Adds a fresh, mild onion flavor that's essential in Jamaican cooking.
Thyme: Fresh thyme is non-negotiable here. It perfumes the entire pot.
Scotch bonnet: This gives the soup its signature warmth. Leave it whole for mild heat or prick it for more spice.
Pimento berries: Also called allspice, these little berries add that distinctive Caribbean flavor you can't get anywhere else.
Homemade cock soup mix: This is a traditional Jamaican seasoning blend. Use 3 tablespoons if you're making my homemade version.
For the Dumpling and Spinners
Gluten-free flour: Forms the base of the dumplings and spinners. Regular all-purpose flour works too if you're not gluten-free.
Water: Brings the dough together. Add it gradually since you might not need the full amount.
Pink salt: Seasons the dough from the inside out.
How To Make Jamaican Chicken Soup
This Jamaican Chicken Soup Caribbean style comes together in stages, building flavor as it goes.
Boil the water: Bring a large stock pot of water to a rolling boil over high heat.
Add the base ingredients: Drop in the chicken pieces, half of the chopped pumpkin, and the pimento berries. These will create the foundation of your broth.
Simmer the chicken: Boil for 30 minutes with the lid halfway covering the pot, until the chicken is cooked through and the pumpkin pieces are soft enough to mash. You'll notice the broth starting to turn golden.
Break down the pumpkin: The pumpkin should naturally break apart and color the water. If it doesn't, use a fork to mash it against the side of the pot until it dissolves into the broth.
Skim the foam: Use a spoon to remove any foam or impurities that rise to the surface. This keeps your soup clear and clean-tasting.
Make the dough: In a medium bowl, combine the gluten-free flour and pink salt. Gradually add water, mixing with your hands or a spoon until a soft dough forms. It should hold together but not feel sticky.
Shape the spinners: Pinch off small golf-ball-sized pieces of dough and roll them between your palms to form smooth, elongated shapes. These are your spinners.
Form the dumplings: Take slightly larger pieces of dough and flatten them between your palms to create disc shapes about half an inch thick.
Add the dumplings: Carefully drop the dumplings and spinners into the boiling soup. They'll sink at first and then float as they cook.
Load in the vegetables: Add the remaining pumpkin, scallion, cho cho, potatoes, carrots, fresh thyme sprigs, homemade cock soup mix, and the whole scotch bonnet pepper.
Finish cooking: Lower the heat to medium, cover the pot, and let everything simmer for 45 minutes. The soup will thicken beautifully as the vegetables soften and the dumplings absorb the broth. Check occasionally and add a splash of water if it's reducing too much.
Substitutions and Variations
Different chicken cuts: Bone-in pieces add more flavor, but boneless chicken breast works if you want it lighter. Just add the breast pieces during the last 20 minutes so they don't overcook.
Swap the pumpkin: Butternut squash is the closest substitute. You can also use calabaza if you can find it at a Latin market.
Change up the dumplings: Traditional cassava dumplings or cornmeal dumplings work beautifully here. Some families use flour spinners only and skip the flat dumplings entirely.
Make it spicier: Prick the scotch bonnet with a fork before adding it, or use two peppers instead of one.
Add more protein: Some cooks add chicken feet for extra collagen and richness. You can find them at Caribbean or Asian markets.
Try different root vegetables: Yams, dasheen, or even turnips can replace the potatoes.
Equipment For Jamaican Chicken Soup
Large stock pot: You need at least a 4-quart pot, but bigger is better since this recipe makes a generous batch of Jamaican Chicken Soup.
Medium mixing bowl: For making the dumpling dough.
Wooden spoon: Perfect for stirring without scratching your pot.
Fork: You'll use this to mash the pumpkin and test the tenderness of your vegetables.
Storage and Reheating Tips
This Jamaican Chicken Soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container and reheat gently on the stove, adding a splash of water if it's thickened too much. The dumplings will absorb more liquid as they sit, so the soup gets heartier over time.
You can freeze this authentic Jamaican Chicken Soup for up to 3 months. Let it cool completely, then portion it into freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop. The texture of the dumplings changes slightly after freezing, but the flavor is still incredible.
Serving Suggestions
Serve this Jamaican Chicken Soup in deep bowls with a wedge of lime on the side. A squeeze of fresh lime juice brightens up every spoonful. Some people like to add a dash of hot sauce at the table for extra heat.
This pairs beautifully with fried plantains on the side or a simple slice of hard dough bread for dipping. If you're making a full Caribbean meal, serve it alongside rice and peas or festival (sweet fried dumplings). For something completely different, try this Easy Italian Muffuletta Sandwich | Ready in 15 Minutes on another night when you want bold flavors without the long cooking time.
A cold ginger beer or sorrel drink complements the warm spices perfectly.to freezing for X days/weeks/months.
Expert Tips
Rinse your chicken first: Traditionally, Jamaican cooks rinse chicken with lime or lemon juice, vinegar, and salt before cooking. This removes any impurities and gives the meat a cleaner flavor.
Don't skip the pimento berries: They're called allspice in some places, and they give this soup its signature Caribbean taste. You can't substitute with ground allspice since the berries infuse the broth differently.
Keep the water level consistent: Check your pot every 20 minutes or so. If the liquid is reducing too quickly, add half a cup of hot water to maintain the 10-cup level.
Remove the chicken skin for less fat: If you prefer a lighter soup, pull off the skin before adding the chicken to the pot.
FAQ
How long do you cook Jamaican chicken soup for?
The total cooking time is about 1 hour and 15 minutes. You simmer the chicken and first batch of pumpkin for 30 minutes, then add everything else and cook for another 45 minutes. Mia always says, "Low and slow makes it taste like Grandma's."
How long does jamaican chicken soup last in the fridge?
This Jamaican Chicken Soup keeps well for 3 to 4 days in an airtight container in the refrigerator. The dumplings will soak up more broth as it sits, making the soup thicker and heartier. Just reheat gently and add a splash of water if needed.
How long can you keep Jamaican Chicken Soup for?
In the fridge, this one-pot Jamaican Chicken Soup stays fresh for up to 4 days. In the freezer, you can keep it for about 3 months. Always cool it completely before storing, and make sure your containers are airtight to prevent freezer burn.
What do Jamaicans eat when they are sick?
Jamaican Chicken Soup is the number one comfort food when someone's feeling under the weather. The warm broth, vegetables, and healing spices help with everything from colds to upset stomachs. My friend Ryan swears this soup cured his flu last winter, though I think it was probably the rest and the fact that his mom made him three bowls in one day.
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Pairing
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Jamaican Chicken Soup
Ingredients
- 2.4 lb chicken pieces skin removed if preferred, chopped into bite-size pieces
- 13 cups water filtered for a clean-tasting broth
- 1.3 lb pumpkin or butternut squash peeled and chopped
- 3 medium potatoes Irish or sweet, peeled and diced
- 1 large cho cho chayote, chopped into chunks
- 3 medium carrots peeled and sliced
- 3 scallions thinly sliced
- 8 sprigs fresh thyme tied together for easy removal
- 1 scotch bonnet pepper left whole for mild heat
- 11 pimento berries lightly crushed for flavor release
- 4 tablespoons homemade cock soup mix or quality store-bought alternative
- 2⅔ cups gluten-free flour measured and leveled
- ⅔ cup water added gradually to form dough
- ⅔ teaspoon pink salt fine grain preferred
Instructions
- Bring the measured water to a rolling boil in a large stock pot over high heat.
- Add the chicken pieces, half of the chopped pumpkin, and the pimento berries to the pot.
- Allow the pot to boil uncovered for about 30 minutes, partially covering with a lid, until the chicken is cooked through and the pumpkin softens and dissolves into the broth.
- Skim off any foam that rises to the surface to keep the broth clear and clean-tasting.
- In a mixing bowl, combine the gluten-free flour and pink salt, then gradually add water until a soft dough forms.
- Knead lightly and shape small portions of dough into spinners or flatten into small discs for dumplings.
- Gently drop the dumplings and spinners into the bubbling soup, one at a time, to prevent sticking.
- Add the remaining pumpkin, scallions, cho cho, potatoes, carrots, thyme, cock soup mix, and the whole scotch bonnet pepper to the pot.
- Reduce the heat to medium, cover the pot, and let the soup simmer for 45 minutes until thickened and richly flavored.
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