Introduction to Jamaica Chicken Soup Recipe
Jamaican chicken soup is more than just a meal—it’s comfort in a bowl. Known as a Saturday tradition across Jamaica, this soup is hearty, flavorful, and deeply nourishing. Packed with chicken, pumpkin, dumplings, and ground provisions, it brings warmth and satisfaction with every spoonful. Whether you’re craving a taste of home or looking to explore authentic Caribbean flavors, this recipe is one you’ll want to make again and again.
What Is Jamaican Chicken Soup?
Jamaican chicken soup is a classic Caribbean dish that combines hearty ingredients with bold flavors. Unlike the clear, light chicken soups you may know, this version is thick, vibrant, and filling. The base is made with pumpkin, which gives the broth its signature golden color and natural sweetness. Along with chicken, the soup is loaded with ground provisions such as yam, sweet potato, and carrots, making it both wholesome and satisfying.
One of the most unique elements is the addition of “spinners” or dumplings—simple flour-and-water dough rolled into small pieces that cook directly in the broth. These dumplings add texture and make the soup a complete meal on their own.
In Jamaica, chicken soup isn’t just food—it’s tradition. Families often prepare it on Saturdays, filling the home with rich aromas and bringing everyone together at the table. It’s seen as a nourishing dish, perfect for restoring energy, soothing colds, or simply enjoying as comfort food.
Why You’ll Love This Recipe
This Jamaican chicken soup recipe stands out because it’s more than just a simple broth—it’s a complete, hearty meal in one pot. Here’s why it deserves a spot in your kitchen:
Comforting and Satisfying
The combination of chicken, pumpkin, dumplings, and root vegetables creates a soup that’s filling and deeply comforting. It’s the kind of dish that warms you from the inside out.
Packed with Flavor
Jamaican seasonings, fresh herbs, and slow simmering bring layers of rich flavor. The natural sweetness of pumpkin balances the savory chicken and spices perfectly.
Nutritious and Wholesome
Ground provisions like yam, sweet potato, and carrots provide essential vitamins, fiber, and energy. Add chicken bone broth, and you’ve got extra minerals and immune-boosting benefits.
Traditional Yet Flexible
This recipe honors the authentic Jamaican tradition but is easy to adapt. You can swap vegetables based on availability, adjust the spice level, or even make a lighter version.
Perfect for Any Occasion
While it’s a Saturday staple in Jamaica, this soup fits any day of the week. It works just as well for a family dinner, meal prep, or a comforting dish when you’re under the weather.
Key Ingredients You’ll Need
A good Jamaican chicken soup is built on fresh, hearty ingredients that come together to create its signature flavor and texture. Here are the essentials you’ll need:
Chicken
Bone-in chicken pieces work best, such as thighs, drumsticks, or a whole chicken cut into parts. The bones release flavor into the broth, making it rich and savory.
Pumpkin
Pumpkin is the heart of Jamaican chicken soup. It melts into the broth as it cooks, giving the soup its beautiful golden color and a subtle sweetness. If Caribbean pumpkin isn’t available, you can use butternut squash as a substitute.
Ground Provisions
These are traditional root vegetables that make the soup hearty and nourishing:
- Yellow yam
- Sweet potato
- Irish potato
- Carrot
Each adds different flavors and textures while boosting the soup’s nutritional value.
Dumplings (Spinners)
Simple flour-and-water dumplings, rolled into thin shapes, are added to the pot. They absorb the flavors of the soup while adding chewiness and substance, making the dish even more filling.
Herbs and Seasonings
Flavor is key in Jamaican cooking. Typical seasonings include:
- Fresh thyme
- Green onions (scallions)
- Garlic
- Scotch bonnet pepper (for authentic heat)
- Allspice (pimento)
These seasonings give the soup its bold, unmistakable Caribbean taste.
Cock Soup Mix (Optional)
A popular shortcut in Jamaica, cock soup mix is a powdered soup base that adds extra flavor and body. If you prefer a healthier option, you can skip it or make a DIY version with spices and broth.
Chicken Stock or Bone Broth
Using stock or bone broth instead of plain water enhances the depth of flavor and adds extra nutrients.
Making the Dumplings (Spinners)
No Jamaican chicken soup is complete without dumplings, often called “spinners.” These little pieces of dough are simple to make but bring a lot of character to the soup. Their soft yet chewy texture makes each spoonful more satisfying.
What Are Spinners?
Spinners are Jamaican-style dumplings made with just flour, water, and a pinch of salt. Unlike fluffy dumplings, spinners are rolled into thin, elongated shapes. When added to the simmering broth, they soak up flavor while holding their structure, giving the soup extra body.
Ingredients for Spinners
- All-purpose flour
- Water (just enough to form a dough)
- Pinch of salt
- Optional: a small amount of cornmeal for a slightly firmer texture
Step-by-Step Method
Mix the Dough
In a bowl, combine flour and salt. Gradually add water until the dough comes together—firm but not sticky.
Knead Lightly
Knead the dough for 1–2 minutes until smooth. Over-kneading can make the dumplings tough.
Shape the Spinners
Pinch off small pieces of dough. Roll each piece between your palms into a thin, log-like shape about 2–3 inches long. They should be slightly uneven—rustic is part of their charm.
Add to the Soup
Drop the spinners directly into the simmering chicken soup during the final cooking stage. They will cook through in about 10–12 minutes, becoming tender and flavorful.
Tips for Perfect Spinners
Don’t make them too thick, or they may stay doughy inside. If you want a softer dumpling, use only flour. For a firmer bite, add a spoonful of cornmeal. Always add them when the soup is bubbling gently so they don’t stick together.
Step-by-Step: How to Make Jamaican Chicken Soup
Making Jamaican chicken soup is all about layering flavors and allowing the ingredients to slowly come together into a rich, hearty broth. Follow these steps for the perfect pot:
Season and Prepare the Chicken
Wash and pat dry bone-in chicken pieces (drumsticks, thighs, or cut-up whole chicken). Rub with salt, black pepper, garlic, thyme, and scallion.
- Optional: let it marinate for at least 30 minutes to deepen the flavor.
Sear the Chicken (Optional but Recommended)
Heat a little oil in a large soup pot. Brown the chicken pieces lightly on both sides. This step adds depth and a slightly smoky flavor to the broth.
Build the Soup Base
Add water or chicken stock to the pot. Stir in pumpkin pieces and bring to a boil. Let the pumpkin cook until soft—it will break down and thicken the broth naturally.
Add Vegetables and Ground Provisions
Add yam, sweet potato, Irish potato, and carrots. Drop in a whole scotch bonnet pepper for flavor (don’t break it unless you want extra heat). Season with thyme, allspice, and garlic.
Simmer and Develop Flavor
Cover the pot and let the soup simmer on medium heat for about 30–40 minutes. Skim off any foam that rises to the top. If using a cock soup mix, add it at this stage for extra seasoning and body.
Add the Dumplings (Spinners)
About 10–12 minutes before the soup is done, add your prepared dumplings. Drop them in gently and stir so they don’t stick together. Continue simmering until dumplings are cooked through and tender.
Taste and Adjust Seasoning
Check for salt and spice balance. Add more fresh thyme, scallion, or a little black pepper if needed.
Serve and Enjoy
Ladle the soup into bowls, making sure each serving has chicken, dumplings, and plenty of vegetables. Serve hot with a side of bread or fried dumplings, or enjoy on its own as a complete meal.
Tips, Tricks & Variations
Every Jamaican household has its own way of making chicken soup, but a few key tricks can help you master it and adjust it to your taste.
Pro Tips for the Best Soup
- Use bone-in chicken: Bones release collagen and flavor, giving the broth richness you won’t get from boneless cuts.
- Don’t rush the simmer: A gentle, steady simmer allows flavors to blend and pumpkin to melt into the broth.
- Leave the scotch bonnet whole: This gives you flavor without overpowering heat. If you want extra spice, pierce it before adding.
- Balance the salt: If using cock soup mix, taste carefully before adding extra salt, as the mix can be quite salty.
- Cut provisions evenly: Chop yam, potatoes, and carrots into similar-sized chunks so they cook at the same rate.
Flavor Boosts
Add a splash of coconut milk for a creamier finish. Drop in a few pimento (allspice) seeds for extra depth. Roast the pumpkin before adding it to intensify its sweetness.
Ingredient Swaps
- Pumpkin substitute: Butternut squash or kabocha works well.
- Ground provisions: If yam isn’t available, double up on potatoes or use cassava.
- Greens: Callaloo or spinach can be stirred in at the end for added nutrition.
Variations to Try
- Vegetarian Version: Replace chicken with more pumpkin, beans, and vegetable stock.
- Lighter Version: Use skinless chicken breast and skip cock soup mix.
- Festive Twist: Add corn on the cob (cut into chunks) for extra sweetness and body.
Serving Ideas
Jamaican chicken soup is so hearty that it can easily stand on its own, but pairing it with the right sides makes the meal even more satisfying. Here are some traditional and creative ways to enjoy it:
Traditional Pairings
- Bread or Hard Dough Bread: A soft, slightly sweet Jamaican hard dough bread is perfect for soaking up the flavorful broth.
- Fried Dumplings (Johnny Cakes): Crispy on the outside and fluffy inside, they add a delicious crunch alongside the soup.
- Rice and Peas: Though less common, some households serve soup before a full rice and peas dinner as part of a Saturday meal spread.
Lighter Complements
- Simple Green Salad: A fresh salad with cucumber, tomato, and lettuce balances the richness of the soup.
- Avocado Slices: Creamy avocado pairs beautifully with the spices in the broth.
When to Serve
- Weekend Tradition: In Jamaica, chicken soup is a Saturday staple, often enjoyed as a family lunch or dinner.
- Comfort Food: It’s also a go-to when someone is under the weather or when you need a warming, nourishing meal.
- Special Gatherings: Large pots of soup are common at family get-togethers, where everyone can share from one pot.
Serving Tips
Always serve hot for the best flavor and texture. Make sure each bowl has a mix of chicken, dumplings, and provisions. Place the scotch bonnet pepper on top as garnish if you didn’t break it in the cooking—just for presentation.
Storage, Make-Ahead & Freezing Guide
One of the best things about Jamaican chicken soup is how well it keeps. The flavors actually deepen after a day, making leftovers even more delicious. Here’s how to store and prepare it ahead of time:
Refrigerating Leftovers
- Cooling: Allow the soup to cool to room temperature before storing.
- Storage: Place in airtight containers.
- Shelf Life: Keeps well in the fridge for up to 3–4 days.
- Reheating: Warm gently on the stove over medium heat. Add a splash of water or broth if it has thickened too much.
Freezing Instructions
- Best Method: Portion the soup into freezer-safe containers or resealable bags.
- Shelf Life: Freezes well for up to 2–3 months.
- Thawing: Defrost overnight in the refrigerator before reheating.
- Note on Dumplings: Spinners may become slightly softer after freezing, but the flavor remains intact.
Make-Ahead Tips
- Prep Ingredients Early: Cut up the pumpkin, provisions, and seasonings a day before and keep them refrigerated.
- Cook the Chicken in Advance: Season and sear the chicken ahead of time so it’s ready to simmer when you start the soup.
- Partial Cooking: You can prepare the broth base with chicken and pumpkin, then add vegetables and dumplings fresh when ready to serve. This keeps the texture perfect.
Storing Vegetables
If you’re worried about finding Jamaican provisions like yam or chocho (chayote), you can buy them ahead of time. Most root vegetables store well in a cool, dry place for several days before cooking.
Nutritional Value
Jamaican chicken soup isn’t just comforting—it’s nourishing too. Thanks to its mix of chicken, pumpkin, ground provisions, and dumplings, it provides a balance of protein, complex carbohydrates, fiber, and vitamins.
Key Health Benefits
Rich in Protein
The chicken provides lean protein, essential for building and repairing muscles while keeping you full.
Packed with Vitamins
Pumpkin, carrots, and sweet potato are excellent sources of vitamin A, which supports eye health and immune function.
High in Fiber
Root vegetables and dumplings add fiber that supports digestion and keeps you satisfied.
Immune-Boosting
Garlic, thyme, and scallion not only add flavor but also bring natural antibacterial and anti-inflammatory benefits.
Energy-Sustaining Carbohydrates
Provisions like yam and potato deliver slow-release carbs, perfect for fueling the body throughout the day.
Typical Nutrition (Per Serving Approximate)
- Calories: 300–400 kcal
- Protein: 20–25 g
- Carbohydrates: 40–50 g
- Fat: 8–12 g
- Fiber: 6–8 g
- Vitamin A: High
- Vitamin C: Moderate
- Iron & Potassium: Present from chicken and root vegetables
(Values will vary depending on portion size, chicken cuts used, and whether cock soup mix or bone broth is included.)
A Nourishing Tradition
This soup has long been seen in Jamaica as a healing dish—perfect for recovering from illness, boosting energy, or simply warming the body on a rainy day. Its blend of wholesome ingredients makes it both comforting and restorative.
Conclusion
In every spoonful of Jamaican chicken soup, you’ll taste comfort, tradition, and nourishment. From the rich pumpkin broth to the tender chicken, hearty provisions, and chewy spinners, it’s a dish that tells the story of Jamaican culture and home cooking. Whether you’re making it for family, for healing, or simply for the joy of good food, this recipe is sure to warm your kitchen and your heart.
FAQS
Jamaica Chicken Soup Recipe
Ingredients
Method
- Mix the flour and salt (if you are adding salt) with enough water to make a stiff dough.
- Separate into very small pieces and make round flat dumplings
- Place the chicken in a large soup pot along with the pimento (allspice), onion, scallion, garlic, thyme, corn, salt and cover about an inch with boiling water let it cook for 10 minutes.
- Add the pumpkin, carrot, chocho, yellow yam and the dumplings. Adding enough boiling water to cover the foods in the pot.
- Stir in the soup mix and add the scotch bonnet pepper. Do not cut the pepper, add it whole.
- Cover the pot and let it cook for 30-55 minutes. Stir occasionally, be careful not to bust the pepper. One the pot starts to bubble, turn the heat down.
- One the food is cooked and the soup take colour, taste the pot if you need more salt. You may want to remove the pepper at this time.