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Jamaican Chicken Soup is the perfect chicken soup to make when you’re looking for something hearty and flavourful, feeling sick or simply craving a bowl of something heartwarming! This classic Caribbean chicken soup recipe is made with a chicken and pumpkin soup base, then filled with dumplings, vegetables, and hearty ground provisions, such as yellow yam and potatoes!
For more classic Jamaican soup recipes, try my Traditional Jamaican Pumpkin Beef Soup or my Jamaican Red Peas Soup and Gungo Peas Soup recipes next!
Table of Contents
What is Jamaican Chicken Soup?
Jamaican Chicken Soup is one of the many Caribbean soups. It’s traditionally served in the Caribbean on Saturdays, however, there is no specific day or time when it is enjoyed these days.
It’s made with pieces of chicken such as chicken breasts or chicken thighs and pumpkin as the soup base, then filled with dumplings, root vegetables, and hearty ground provisions, such as yellow yam and potatoes!
You’ll Love This Jamaican Soup Recipe! Here’s Why…
- Veggie Heaven– this is an easy way to eat your veggies and get a full serving or more of all its nutrients!
- Warming– during the cooler and cold winter months, this is a great way to warm you up from the inside out.
- Filling– loaded with dumplings, root vegetables and hearty ground provisions, such as yellow yam and potatoes this soup will leave you feeling full and satisfied.
- Versatile– you can make this soup light with a broth-like consistency, or thick and hearty; the options are endless.
Health Benefits of Jamaican Chicken Soup
The ingredients in chicken soup are a great source of vitamins and minerals helping to support a healthy and strong immune system. It’s full of vitamins A, B, C, D, E, K, antioxidants, essential fatty acids, protein and will help keep you hydrated and full.
TSS Tip – use bone-in chicken as the bone marrow ensures the stock is full of nutrients and flavour!
Ingredient and Ingredient Notes
Full recipe ingredients and instructions are available in therecipe card at the bottom of this post.
- Water– this is what you are going to use to make the soup base (the chicken pumpkin stock).
- Chicken– use bone-in chicken pieces i.e. chicken thighs, legs, chicken breast, and/or wings and drums. If using chicken breasts, slice them into halves and use bone-in.
- Garlic–uselarge cloves and crush them using the bottom of a can or between two cutting boards.
- Spring Onion –also known as green onion or escallion, crushed using the handle end of a chefs knife if needed.
- Pumpkin–this is a round or oblong type of squash and is a must in the recipe. It’s what provides the rich pumpkin flavour and orange colour to the soup and helps to thicken the soup.Cut the into smaller pieces for easier cooking.
- Corn–quarter the corn into smaller pieces and add to the soup.
- Carrot– uselarge, peeled and sliced carrots or carrots cut into chunks.
- Yellow Yam–cut into 4 chunks.
- Chocho–also known as cayoteis a type of squash and has a taste between a mild apple and cucumber with a crisp texture.
- Turnip– cut into small cubes, optional.
Herbs, Spices and Seasonings
- Fresh Thyme– this fresh aromatic and flavourful herb is essential in many jamaican dishes, and definitely great in this one as well.
- Whole Pimento Seeds– also known as allspice berries, this adds a woody, cinnamon like flavour but is not overpowering.
- Scotch Bonnet Pepper– this packs a good spicy punch, and flavour to the soup. Alternatively, you can use habanero peppers or your favourite variety of pepper. Be sure to keep it whole (don’t let it burst), as the soup may become too spicy.
- Grace co*ck Soup Mix–this is a packaged soup mix, that gives great homestyle flavour to the soup. You can find this in many large chain grocery stores as well as west indian or caribbean grocery stores. Alternatively you can use a chicken bouillon.
- Seasoning Salt–or salt, to taste or add 1 tsp at a time.
- Black Pepper– to taste, or add 1/2tsp to 1 tsp at a time.
Jamaican Boiled Dumplings
Boiled Dumplings– is a mixture of all purpose flour, water and salt rolled into circular shaped dumplings. Alternatively, you can add in Jamaican spinners.
- All Purpose Flour – you can also use other varieties of flour such as whole wheat, gluten-free etc.
- Water– more, or less may be needed.
- Salt – to taste.
What You Need to Make this Recipe (Kitchen Tools)
Cutting Board– This is a helpful base for chopping the fresh ingredients, especially the pumpkin with ease. You can place a damp piece of paper towel underneath the board to prevent the cutting board from slipping.
Large Chef or Butcher Knife– using a sharp chef or butcher’s knife will aid in thoroughly cutting through the harder vegetables such as the pumpkin, or ground provision such as the yam.
Large Stock Pot– a stock pot is often much taller than a regular large pot. The tall sides help to prevent too much liquid from evaporating during the cooking process, as well as helping to reduce any potential spillage. Not to mention, great for big batches of soup!
Long-Handled Wooden Spoon– the handle of this spoon will stay cool while stirring the soup, as well it will not scratch your pot.
Ladle– this kitchen tool has a deep rounded bottom, perfect for scooping up heaping portions of the soup as well as all the vegetables, ground provision and meat.
Recipe Substitutions and Variations
- Ground Provision– add yams, potatoes, dasheen, eddo or cassava to change up the soup and add great filling nourishment.
- Vegetables – chocho (cayote), turnip, carrot, celery and corn, use these veggies interchangeable as desired.
- Protein – you can add beef to this soup for added variety such as bone-in stewing beef or salted cured beef.
- Dumpling – instead of using white all purpose flour, swap the flour and use gluten-free or whole wheat dumplings.
How to Make This Recipe
1. Prep Ingredients – prep all your vegetables, ground provisions, chicken and set aside.
2. Make Chicken Stock – in a large stockpot, bring to rapid boil 12 cups of water. Carefully add the chicken, garlic and pimento to the pot. Allow to boil for about 10 minutes to 15 minutes or until the chicken is partially cooked.
3. Add Hard Vegetables and Ground Provision – add pumpkin, corn, carrots, yellow yam (or other ground provision) and continue to cook for about 15 minutes or until pumpkin softened and chicken is tender.
4. Add Remaining Fresh Vegetables – when pumpkin has softened into the soup (water is now an orange colour), add the remaining fresh ingredients – cayote (chocho), turnip, dumpling, thyme, spring onion (escallion), and scotch bonnet pepper.
5. Season and Serve – reduce to medium heat. Stir in Grace co*ck Soup Mix (or chicken bouillon), seasoning salt and black pepper. Taste and adjust if necessary; allow to simmer for an additional 15 to 20 minutes. Remove scotch bonnet pepper and thyme sprigs, serve while hot and enjoy!
Storage and Freezing Suggestions
Store leftover soup in an airtight container in the refrigerator for up to 3 days, or keep frozen for up to 3 months.
The BestStorage Containers for Storing and Freezing Soup
Soup recipes often taste even better as leftovers, and if you’re making a big batch, storing for later is a great idea! The best features to look for in the storage containers are ones that are:
- Glass Container– this allows you to see what’s inside, lasts longer than plastic, does not stain, can be heated on stove top (double boiler), used in the oven as well as microwave.
- Snap Close Lid– this forms a tight seal to ensure no spillage as well as to keep freshness in.
Be sure to look for a lid that is BPA-free!
How to Freeze Soup
Soup is one of the best meals to make-ahead because it freezes so well. Here’s how to store your soup in the freezer and the best tips for the best results:
- Cool and Portion it Out– it is recommended you cool your soup prior to placing into the freezer to prevent it from thawing other foods in the freezer. Then, portion the soup out into easy and convenient grab-and-go individual servings.
- Separate Grains and Pasta– if there are pasta or grains such as rice in your soup, they will soften as they freeze and reheat. Remove, store, and freeze separately then add back the soup broth when ready to serve.
- Store in Glass or Plastic Containers– then line the top of the soup with a piece of plastic wrap to reduce the risk of freezer burn.
- Label– you can keep frozen soup in the freezer for up to 3 months, so label with a “eat by” date.
- Thaw/Reheat– the easiest way to thaw your soup is in your refrigerator overnight then reheat on the stovetop or in the microwave.
How to Reheat
- Microwave– for individual servings or smaller batches, transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel and heat.
- Stove– reheat large batches of soup in a stock pot or dutch oven on the stove over medium low heat, stirring occasionally until heated through.
Serving Tips
This is a one pot meal that encompasses meats, veggies, starch and of course the flavourful chicken and pumpkin soup broth. It is usually not served alongside any other food items, however you can serve with:
- Bread– warm crusty bread or jamaican hard dough bread.
- Crackers– soup crackers or jamaican water crackers.
Jamaican Chicken Soup
It doesn’t get more classic than this Jamaican Chicken Soup for those who grow up in Jamaican or Caribbean households. This is a soup that is heavily in rotation, especially on Saturdays which has been dubbed “soup sat-deh” or “Saturday soup”.
This soup isn’t your average chicken noodle soup that is made with carrots, celery, onion, garlic and chicken. The Jamaican version of chicken noodle soup is made with all the above, plus pumpkin, Jamaican spinners or dumplings, additional vegetables like chocho, herbs, spices and ground provision; making it one hell of a hearty, heartwarming soup! Try it out, you won’t regret it. Recipe card below.
What is Ground Provision?
Ground provisions are a term used for Caribbean starchy vegetables that grow underground, and are then dug up when harvested.
Some commonly used ground provisions include, yams, sweet potatoes, dasheen (taro), eddo and cassava (yucca or manioc).
They are prepared in a variety of ways, however they are usually the only or main source of carbohydrates for the meal. Other provision or “food” as Jamaicans say also include breadfruit, green bananas, and plantains.
Recipe Notes and Tips for Success
- Large Stock Pot– once you add in all your vegetables, dumplings, and chicken things can get crowded, ensure you use a large enough pot.
- Dumplings– when the dumplings begin to float to the top, they are ready.
- Water/Stock Level– always make sure there’s enough water in your pot to cover your ingredients at all times. Enough water to cover the chicken and pumpkin during the cooking process. Enough water to cover all your vegetables and dumplings to allow the soup to simmer.
- Thinner/Thicker Soup– if you prefer a thinner soup, add more water during cooking process (1 cup at a time if neeeded). If you prefer a thicker soup add more pumpkin and ensure it has softened out fully into the water.
Frequently Asked Questions (FAQ’s)
What can I substitute the Grace co*ck Soup Mix with?
If you’re unable to find Grace co*ck Soup Mix, or any of their other soup mixes (i.e. Chicken Noodle Soup), feel free to use chicken bouillon, or chicken noodle soup mix.
What type of pumpkin should I use?
In my experience, the best varieties of pumpkin I’ve used are jamaican pumpkin or kombucha, calabaza and butternut squash.
Can You Make This Recipe Ahead of Time?
The vegetables can be prepped (washed and peeled) ahead of time or from the night before. However, for making the soup the ahead, its most common to make soup the day of and enjoy leftovers the day after.
Where Can I Find the Ingredients Listed?
Head to the nearest Caribbean or West Indian food market, alternatively you can find many of these ingredients at an Asian food market as well. If none of these are in your local area, refer to the substitution and variations list above to find alternatives.
Do I Need to Peel the Pumpkin?
You can leave the skin on the pumpkin, or you can peel the skin off. There isn’t much bearing on the outcome of the soup.
Benefits of Soup When Sick
When feeling under the weather, the steam and warmth from the hot soup as well as the scotch bonnet pepper help to clear congestion (sinuses and mucus), improving air flow. The soup also helps you stay hydrated and gives an overall warming sensation from the inside out.
Interested in more Soup and Jamaican Recipes? Check These Out!
- Broccoli Cheddar Soup
- Healthy Hearty Italian Sausage Tortellini Soup
- Italian Wedding Soup
- Jamaican Pickled Vegetables (Escovitch Sauce)
- Easy Jamaican Pigeon “Gungo” Peas and Rice
- Jamaican Escovitch Fish
- Jamaican Brown Stew Chicken
- Jamaican Rice and Peas
- Jamaican Fried Dumpling
- Jamaican Curry Shrimp (Seafood)
- Jamaican Rasta Pasta
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Jamaican Chicken Soup
Taneisha Morris
Jamaican Chicken Soup is the perfect chicken soup to make when you're looking for something hearty and flavourful, feeling sick or simply craving a bowl of something heartwarming! This classic Caribbean chicken soup recipe is made with a chicken and pumpkin soup base, then filled with dumplings, vegetables, and hearty ground provisions, such as yellow yam and potatoes!
5 from 21 votes
Print Recipe Pin Recipe Leave a Review
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Chicken & Poultry, Main Dishes & Entrees, Soups & Stews
Cuisine Jamaican
Servings 6 servings
Calories 407 kcal
Equipment
Large Stockpot for cooking the soup
Long Handled Wooden Spoon for stirring
Ladle for serving
Ingredients
- 12 cups Water
- 4 Chicken Thighs skin-off, bone-in
- 2 Chicken Breasts halved
- 6 cloves Garlic crushed
- 6-8 Whole Pimento Seeds or allspice berries
- 1/2 medium Pumpkin cut into small cubes
- 1-2 Corn each cut into 4
- 1 large Carrot sliced
- 2 thick slices Yellow Yam cut into 4 chunks. optional
- 1 medium Chocho cayote, peeled and sliced
- 1 medium Turnip cut into small cubes, optional
- 6-8 sprigs Fresh Thyme
- 2 stalks Spring Onion escallion/green onion, crushed
- 6 Boiled Flour Dumpling see below for recipe
- 1 Scotch Bonnet Pepper optional
- 1 pkg Grace co*ck Soup Mix or Chicken Noodle Soup Mix
- 2 tsp Seasoning Salt or salt, to taste
- 1/2 tsp Fresh Cracked Black Pepper
Flour Dumpling
- 1 cup All Purpose Flour
- 1/2 cup Water more, or less may be needed
- 1/4 tsp Salt to taste
Other Optional Ingredients or Substitutes for Above Listed Ingredients
- Ground Provision yams, potatoes, sweet potatoes, dasheen, eddo and cassava
Instructions
Cook Chicken & Pumpkin
In a large stockpot, bring to rapid boil 12 cups of water. Carefully add the chicken, garlic and pimento to the pot. Allow to boil for about 15 minutes or until the chicken is partially cooked. Then add pumpkin, corn, carrots, yellow yam (or other ground provision) and continue to cook for about 15 minutes or until pumpkin softened and chicken is tender.
When pumpkin has softened into the soup (water is now an orange colour), add the remaining fresh ingredients – cayote (chocho), turnip, dumpling, thyme, green onion (escallion), and scotch bonnet pepper.
Reduce heat to medium. Stir in Grace co*ck Soup Mix, seasoning salt and black pepper. Taste and adjust if necessary; allow to simmer for an additional 15 to 20 minutes. Remove scotch bonnet pepper and thyme sprigs, serve while hot and enjoy!
Flour Dumpling
In a medium mixing bowl, add flour and salt then gradually add water and use your hand to knead and form the dough for the dumpling. Dough should be soft but not sticky and wet.
Pinch or cut off 6 equal sized pieces. In the palm of your hand using a circular motion, form each piece into a ball, flatten slightly, and fold the edges of the dough into the center creating small round wheels. Set each dumpling aside.
Video
Recipe Notes
Flour Dumplings – you may not need all the water listed to form the dumplings. I needed 1/4 cup + 3 tbsp of water.
Level of Spice – don’t let the scotch bonnet pepper burst, unless you want a spicer soup.
Water/Stock Level – always make sure there’s enough water in your pot to cover your ingredients at all times. Enough water to cover the chicken and pumpkin during the cooking process. Enough water to cover all your vegetables and dumplings to allow the soup to simmer.
See detailed notes above for additional tips.
Nutrition
Calories: 407kcalCarbohydrates: 33gProtein: 36gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 122mgSodium: 1049mgPotassium: 1561mgFiber: 6gSugar: 10gVitamin A: 2946IUVitamin C: 76mgCalcium: 94mgIron: 3mg
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.
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