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–+ servings
Jamaican Chicken Soup

Savor Hearty Jamaican Chicken Soup for Ultimate Comfort

Indulge in Jamaican Chicken Soup, a comforting dish filled with rich flavors and wholesome ingredients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Jamaican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 12 cups Water Main cooking liquid; use enough for a flavorful base.
  • 4 pieces Chicken Thighs (skin-off, bone-in) Provides rich flavor and tenderness.
  • 2 pieces Chicken Breasts (halved) Adds lean protein.
  • 4 cloves Garlic (crushed) Enhances flavor; fresh garlic is best.
  • 1 tablespoon Whole Pimento Seeds Adds aromatic spice.
For the Vegetables
  • 2 cups Pumpkin (cut into small cubes) Acts as the soup base and thickener.
  • 1 cup Corn (cut into quarters) Adds sweetness and color.
  • 2 pieces Carrot (sliced) Brings sweetness and vibrant color.
  • 1 cup Yellow Yam (cut into chunks) Adds heartiness.
  • 1 piece Chocho (cayote) (peeled and sliced) Traditional for texture; can be omitted.
  • 1 cup Turnip (cut into small cubes) Optional for earthy depth.
For Flavoring
  • 2 teaspoons Fresh Thyme Provides an earthy taste.
  • 2 pieces Spring Onion (escallion) Adds freshness and crunch.
  • 1 cup Boiled Flour Dumplings Essential for a satisfying texture.
  • 1 piece Scotch Bonnet Pepper Introduces heat; omit for milder soup.
  • 1 packet Grace Cock Soup Mix Boosts flavor significantly.
  • to taste Seasoning Salt and Black Pepper For taste; adjust according to your preference.

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions
  1. Start by preparing all your ingredients for the Jamaican Chicken Soup. Chop the pumpkin, corn, carrots, yellow yam, chocho, and turnip into bite-sized pieces. Halve the chicken breasts and skin-off thighs. Crush the garlic and slice the spring onions.
  2. In a large stockpot, bring 12 cups of water to a rolling boil over medium-high heat. Add the chicken thighs, halved chicken breasts, crushed garlic, and whole pimento seeds. Let everything boil for about 10-15 minutes until the chicken is partially cooked.
  3. Introduce the prepared pumpkin, corn, carrots, and yellow yam into the boiling stock. Stir gently and cook for an additional 15 minutes, or until the pumpkin is tender.
  4. Once the pumpkin has softened, add the chocho, turnip, boiled flour dumplings, fresh thyme, sliced spring onion, and the scotch bonnet pepper to the pot.
  5. Stir in the Grace Cock Soup Mix, seasoning salt, and black pepper to taste. Reduce the heat to medium-low and let the soup simmer for 15-20 minutes.
  6. Ladle the warm Jamaican Chicken Soup into bowls, including chicken and vegetables. Serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For a richer broth, use bone-in chicken. Taste and adjust seasoning before serving for best flavor.

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