Jamaican Chicken Soup
Have you ever felt a cold coming on and just knew that only one thing could fix it? Not medicine, but a deep, soul-warming bowl of soup. For me, that’s always been Jamaican Chicken Soup. It’s more than just food; it’s like a hug in a bowl.
This isn’t your average chicken noodle. It’s packed with hearty vegetables, flavorful herbs, and chewy little dumplings called “spinners.” It’s the kind of soup that makes you feel better, no matter what’s wrong.
I’m going to show you how to make this amazing soup. Forget the complicated recipes. This is the real deal, made simple enough for anyone to tackle.
What You’ll Need
This recipe is all about fresh, hearty ingredients. Don’t be scared by the list; it all comes together beautifully in one pot.
For the Soup Base:
- 2 lbs chicken pieces (bone-in legs and thighs work best)
- 12 cups of water or chicken broth
- 1 large onion, chopped
- 4 cloves garlic, smashed
- 6 sprigs of fresh thyme
- 2 scallions (green onions), crushed
- 1 tablespoon whole pimento berries (allspice)
- 1 whole scotch bonnet pepper
- Salt and black pepper to taste
For the Veggies & Dumplings:
- 1 lb yellow yam, peeled and cut into chunks
- 2 large carrots, peeled and sliced
- 1 cho-cho (chayote), peeled and chopped
- 1 cup all-purpose flour
- 1/4 cup water
- Pinch of salt
| Ingredient | Role in the Soup |
|---|---|
| Bone-in Chicken | Deep Flavor |
| Scotch Bonnet | Fruity Aroma |
| Pimento Berries | Warm Spice |
| Yellow Yam | Hearty Texture |
| Spinners | Chewy Goodness |
Tools Required
You don’t need any fancy kitchen gadgets for this.
- A large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Tongs
- A bowl for making dumplings
- Ladle for serving
Pro Tips From My Kitchen
I’ve made this soup hundreds of times. Here are a few tricks I’ve learned that make a big difference.
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Respect the Pepper: Put the scotch bonnet pepper in whole. Do not cut it, and try not to let it burst. This gives you all the amazing fruity flavor without the face-melting heat. Fish it out gently before serving.
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Skim the Gunk: As the chicken starts to boil, some grey foam will rise to the top. Use a large spoon to skim this off and discard it. This makes for a much clearer and cleaner-tasting broth.
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Tender Dumplings: When making the dough for the spinners, add the water a little at a time. You want a firm, not sticky, dough. If it’s too wet, they can fall apart in the soup.
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Layer the Veggies: Don’t just dump all the vegetables in at once. Hard veggies like yam and carrots need more time. Add them first. Softer ones like cho-cho go in later so they don’t turn to mush.
How to Make Jamaican Chicken Soup
Follow these steps, and you’ll have a perfect pot of soup.
Step 1: Clean your chicken pieces with a bit of vinegar or lime juice and water, then pat them dry. Season them well with salt and black pepper.
Step 2: In a large stockpot, add the chicken, water, chopped onion, smashed garlic, thyme, scallions, and pimento berries. Bring it to a boil over high heat.
Step 3: Once boiling, reduce the heat to a simmer. Skim off any foam that rises to the surface. Let the chicken cook for about 30 minutes.
Step 4: While the chicken simmers, prepare your dumplings. In a small bowl, mix the flour and a pinch of salt. Slowly add the water and knead for a minute or two until you have a firm dough. Cover it and let it rest.
Step 5: Add the yam and carrots to the pot. Let them cook for about 15 minutes.
Step 6: Now, add the cho-cho and the whole scotch bonnet pepper to the soup. Be gentle with the pepper!
Step 7: Take small pieces of your dumpling dough, roll them between your palms to create a long, “spinner” shape, and drop them into the simmering soup. Repeat until all the dough is used.
Step 8: Let everything simmer for another 15-20 minutes, or until the vegetables are tender and the dumplings are cooked through. They will float to the top when done.
Step 9: Taste the broth and add more salt and pepper if needed. Remove the thyme sprigs and the scotch bonnet pepper before serving.
| Cooking Stage | What to Add | Approx. Time |
|---|---|---|
| Beginning | Chicken & Aromatics | 30 Mins |
| Middle | Hard Veggies | 15 Mins |
| End | Soft Veggies & Dumplings | 20 Mins |
Substitutions and Variations
Don’t have everything on the list? No problem. This soup is forgiving.
- No Yellow Yam? Use potatoes or sweet potatoes. The texture will be a little different, but still delicious.
- Can’t find Cho-Cho? A zucchini or a few stalks of celery can work. Add them near the end.
- Chicken Cut: Any bone-in chicken works. A whole chicken cut up is great. You can use boneless, but the broth won’t be as rich.
- Want More Veggies? Feel free to add chunks of pumpkin or a cob of corn (cut into pieces).
Diet Swaps and Nutrition
This soup is pretty healthy, but you can adjust it.
| Diet Need | Suggested Swap |
|---|---|
| Gluten-Free | Skip dumplings or use GF flour |
| Low-Carb | Ditch dumplings & yam; add celery |
| Low-Sodium | Use unsalted broth; control the salt |
This is a full meal in a bowl, so you don’t need much else. A slice of hard dough bread or a simple side salad is more than enough. To save time, chop all your veggies while the chicken is doing its first simmer.
Leftovers and Storage
This soup is almost better the next day when the flavors have had time to hang out.
Let the soup cool down completely. Store it in an airtight container in the fridge for up to 4 days. The dumplings will get a bit softer, but they’ll still be good.
You can also freeze it for up to 3 months. Thaw it in the fridge overnight and reheat it gently on the stove.
FAQs
Q1. Is this soup really spicy?
Ans: It doesn’t have to be! The secret is using the scotch bonnet pepper whole. You get the amazing fruity flavor without the intense heat. If you’re worried, you can leave it out, but it won’t taste quite the same.
Q2. Can I use chicken breast?
Ans: You can, but bone-in, dark meat like thighs and legs makes a much richer, more flavorful broth. The bones and fat add a lot of depth. If you use breast, the cooking time will be shorter.
Q3. My dumplings were mushy. What happened?
Ans: Your dough was probably too wet. It should be firm and not sticky at all. Next time, add the water very slowly, just until the dough comes together.
Wrapping Up
There you have it. A simple guide to a truly special soup. It’s the perfect thing for a chilly day, a nagging cold, or just when you need some comfort.
Don’t be afraid to make it your own by adding different veggies or spices. The most important part is to enjoy the process and the delicious result.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. I’d love to hear about your experience
