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Jamaican chicken soup Bowl of hearty chicken soup with carrots, potatoes, onions, whole peppercorns, and seasoned broth served warm.

Jamaican Chicken Soup

A comforting pot of Jamaican Chicken Soup that simmers low and slow with tender chicken, earthy roots, and warming island spices.
5 from 1 vote
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Course: Dinner, Soup
Cuisine: Caribbean, Jamaican
Keyword: caribbean comfort food, chicken dumpling soup, island soup recipe, jamaican chicken soup
Prep Time: 25 minutes
Cook Time: 1 minute
Simmer Time: 45 minutes
Total Time: 1 hour 11 minutes
Servings: 8
Calories: 250kcal
Cost: $22

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.
    Homemade chicken soup with tender chicken pieces, carrots, potatoes, and herbs in a light golden broth.
  • 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.
    Freshly mixed dough shaped into a ball resting in a clear glass bowl on a marble countertop, viewed from above.
  • 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.
    Large pot filled with clear broth, raw chicken pieces, chopped carrots and onions, whole peppercorns, and mixed spices before cooking.
  • Reduce the heat to medium, cover the pot, and let the soup simmer for 45 minutes until thickened and richly flavored.

Notes

This soup tastes like home on a rainy day, filling the kitchen with warmth and nostalgia. Let it simmer gently so the pumpkin melts into the broth, creating that signature golden color and cozy richness.

Nutrition

Serving: 430g | Calories: 250kcal (13%) | Carbohydrates: 45g (15%) | Protein: 12g (24%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg (5%) | Sodium: 1100mg (48%) | Potassium: 680mg (19%) | Fiber: 7g (29%) | Sugar: 6g (7%) | Vitamin A: 9800IU (196%) | Vitamin C: 25mg (30%) | Calcium: 95mg (10%) | Iron: 5mg (28%)
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