Jamaican Chicken Soup Caribbean (Print View)

Hearty Jamaican chicken soup with root veggies, dumplings, gentle spice and aromatic herbs for comfort and warmth.

# Components:

→ Meat & Protein

01 - 1.5 pounds bone-in chicken pieces (legs, thighs, or a combination)

→ Vegetables & Starches

02 - 2 medium carrots, sliced
03 - 2 medium potatoes, peeled and diced
04 - 1 large yellow yam, peeled and cubed
05 - 2 green bananas, peeled and sliced
06 - 1 ear corn, cut into 2-inch pieces
07 - 1 chayote (optional), peeled and cubed
08 - 2 scallions, chopped
09 - 2 sprigs fresh thyme

→ Soup Base & Flavorings

10 - 1 large onion, chopped
11 - 3 garlic cloves, minced
12 - 1 whole Scotch bonnet pepper
13 - 8 cups water or chicken stock
14 - 1 packet Jamaican cock soup mix (or 1 chicken bouillon cube and 1 teaspoon all-purpose seasoning)
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon freshly ground black pepper

→ Dumplings (Spinners)

17 - 1 cup all-purpose flour
18 - 1/4 teaspoon salt
19 - 1/3 cup water

# Method:

01 - Rinse and clean chicken pieces thoroughly, removing excess fat. Place the chicken in a large soup pot with water or stock and bring to a boil over high heat. Skim and discard any foam that forms on the surface.
02 - Reduce heat to medium. Add chopped onion, minced garlic, scallions, and fresh thyme. Allow to simmer for 15 minutes to infuse flavors.
03 - Mix in yam, carrots, potatoes, green bananas, corn, and chayote. Stir in the cock soup mix, or bouillon and all-purpose seasoning, along with salt and black pepper. Continue simmering.
04 - In a mixing bowl, combine flour and salt. Gradually add water until a stiff dough forms. Pinch off small pieces and roll between your palms to shape short, thin dumplings ('spinners').
05 - Add the dumplings and Scotch bonnet pepper to the pot. Cover and simmer for 40 to 50 minutes until chicken and vegetables are fully tender and soup thickens.
06 - Taste and adjust seasoning as desired. Remove Scotch bonnet pepper before serving for mild heat.
07 - Ladle the soup into bowls and garnish with additional scallions or thyme if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Quick to prep with just 20 minutes needed before simmering does the rest
  • Hearty and satisfying with lean protein and loads of root vegetables
  • Naturally dairy free and easy to adapt for gluten free or vegetarian diets
  • Perfect to make-ahead Flavor deepens on day two
02 -
  • Very high in protein fiber and vitamins thanks to root veggies and chicken
  • Perfect for freezing and reheating It tastes even better after a day in the fridge
  • Great way to use up leftover vegetables and chicken pieces from the fridge
  • The Scotch bonnet is my personal favorite ingredient It infuses a signature perfume of fruity heat without rendering the soup fiery When I was little I used to fish it out before it burst open so the younger cousins could enjoy the soup without any spicy surprise
03 -
  • Always remove the Scotch bonnet before serving unless everyone is a spice lover A whole pepper adds flavor but not fire
  • Resist the urge to rush the simmering stages Slow cooking means maximum flavor and buttery tender vegetables
  • For a glossy surface add a splash of coconut oil at the end It is not traditional but adds a subtle richness I love

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