Description
This traditional Jamaican Chicken Soup recipe is loaded with bold Caribbean flavor, fresh ground provisions, bone-in chicken, and a spicy scotch bonnet kick. Hearty, comforting, and perfect for any day of the week—especially Saturdays!
Ingredients
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1.5 lbs bone-in chicken (back, thighs, or drumsticks)
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2 cups pumpkin (Caribbean or kabocha), diced
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2 medium carrots, sliced
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1 large Irish potato, cubed
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1 yellow yam, peeled and chopped
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1 chocho (chayote), peeled and chopped
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1 ear corn, cut into 3 pieces
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2 stalks scallion (green onion), chopped
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4 sprigs fresh thyme
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3 cloves garlic, crushed
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1 small onion, chopped
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1 whole scotch bonnet pepper (leave uncut for mild heat)
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8–10 pimento seeds (whole allspice)
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1 cube chicken bouillon (optional)
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Salt and black pepper, to taste
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8 cups water, or enough to cover ingredients
For Dumplings (Spinners):
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1 cup all-purpose flour
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Pinch of salt
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Approx. ½ cup water
Instructions
Boil the Chicken Base :In a large soup pot, add chicken and 8 cups of water. Add garlic, onion, thyme, pimento, and bouillon (if using). Bring to a boil, skim any foam, then simmer for 15 minutes.
Add Pumpkin & Provisions :Add pumpkin, yam, potato, and chocho. Simmer for another 10–15 minutes until pumpkin softens. Mash some pumpkin against the pot to naturally thicken the soup.
Make Dumplings :Mix flour, salt, and water into a firm dough. Roll into small “spinner” shapes and drop into the soup.
Add Remaining Veggies & Pepper : Add carrots, corn, scallion, and the whole scotch bonnet pepper. Simmer uncovered for another 20–30 minutes, or until all provisions are fork-tender.
Taste & Serve : Season with salt and pepper to taste. Remove scotch bonnet before serving for milder heat. Serve hot with hard dough bread or fried dumplings.
Notes
For a vegetarian version, omit chicken and use vegetable broth.
The scotch bonnet adds flavor—leave it whole unless you want it extra spicy.
Soup thickens naturally as the pumpkin and yams break down.
Great for meal prep: refrigerate up to 4 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Jamaican
Keywords: Jamaican Chicken Soup, Caribbean soup, chicken pumpkin soup