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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!

jamaican chicken soup in white bowl on wooden plank.
Jamaican Chicken Soup in White Bowl
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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!

jamaican chicken soup fresh ingredients on a cutting board.
Fresh Ingredients – Pumpkin, Chocho, Yam, Corn, Carrot, Turnip, Escallion, Thyme, Pimento, Garlic and Scotch Bonnet Pepper

Ingredient and Ingredient Notes

Full recipe ingredients and instructions are available in the recipe 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 – use large 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 – use large, peeled and sliced carrots or carrots cut into chunks.
  • Yellow Yam – cut into 4 chunks.
  • Chocho – also known as cayote is 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 Cock 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.
chicken soup in white bowl with corn, dumpling, chicken, and veggies.
Jamaican Chicken Soup

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 Cock 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 Best Storage 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.
chicken soup boiling in pot.

How to Reheat

  1. 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.
  2. 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

  1. Large Stock Pot – once you add in all your vegetables, dumplings, and chicken things can get crowded, ensure you use a large enough pot.
  2. Dumplings – when the dumplings begin to float to the top, they are ready. 
  3. 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. 
  4. 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.
jamaican chicken soup with corn, dumpling, carrots and chicken.

Frequently Asked Questions (FAQ’s)

What can I substitute the Grace Cock Soup Mix with?

If you’re unable to find Grace Cock 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!

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4.83 from 23 votes

Jamaican Chicken Soup

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!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings

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 Cock 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 Cock 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

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.
Like this recipe? Rate and comment below!& don’t forget to mention @theseasoned.skillet or #theseasonedskillet on Instagram!
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Nutrition

Calories: 407kcal | Carbohydrates: 33g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1049mg | Potassium: 1561mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2946IU | Vitamin C: 76mg | Calcium: 94mg | Iron: 3mg
jamaican chicken soup in white bowl on wooden plank.
Jamaican Chicken Soup in White Bowl

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About Taneisha Morris

My name is Taneisha, this is my online kitchen and I'm thrilled you're here. Take your time exploring the site; there's plenty to discover and be inspired by. Pull up a seat and make yourself at home!

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Recipe Rating




30 Comments

  1. 5 stars
    So amazing amazing flavor profiles in this Jamaican chicken soup that I don’t even know where to begin! I just know it was a bowl of comfort and I’ll be making it often during the chillier months.

  2. 5 stars
    This Jamaican chicken soup is so hearty, flavorful, and amazingly delicious! Perfect for the season and makes enough to fill the bellies of the whole family.

  3. This chicken soup is INCREDIBLE. Literally the best chicken soup I’ve ever had. I love that it turns the bland notion of chicken soup on its head, and the idea of using yam is GENIUS. Thank you for sharing!

    1. Yes!! Definitely not a boring soup so full of flavour and the options are endless for what you can swap or add in!

  4. 5 stars
    My mother is a soup lover so since it’s gotten cooler I wanted to prepare something new for her. The hint of heat from the scotch bonnets had our noses running but we loved it! Mom also adored the bites of sweet potato – she’s already requested it again.

    1. This warms me up! So happy to hear your mum loves it and is already requesting more!! Thanks so much for giving it a try and leaving a comment!

  5. 5 stars
    I really love this Jamaican Chicken Soup recipe. I can never find scotch bonnet peppers anywhere so I subbed with habanero. This soup is very soothing, it is gonna be on rotation all fall!

    1. That’s a great swap! Still adds the perfect touch of spice and flavour! Glad to hear it will be in rotation!

  6. 5 stars
    This was such a comfort to have!!! I really enjoyed every warming sip and the flavors were gorgeously bold and unforgettable!

  7. 5 stars
    I love all the flavor and fresh produce in this soup! It’s my first time making Jamaican chicken soup and your instructions were helpful. Thank you!

  8. 5 stars
    This might be the best chicken soup I’ve ever made. So full of flavor and tons of healthy veggies. The ultimate bowl of comfort on a cold day.

  9. 5 stars
    This is undoubtedly the best soup that I’ve ever made! The tender chicken with the pumpkin chunks and the dumplings on top of all of that flavorful broth – I’m never making another chicken soup recipe ever again!

    1. Yay!! This is the best kind of feedback I’d want to hear! So glad you enjoyed. Soup season is here for a while so enjoy!!

    1. Amazing! So happy to hear this! Thanks so much for giving the recipe a try and improvising with the IP!

  10. This soup was a hit! First time making it and everyone loved it. I made it my own with chicken and cowfoot. I wish I could share the picture

  11. 5 stars
    I am so thankful for you and this recipe!!! I’ve never wanted to pay myself on the back over a meal before and say, “wow, that’s so dang good!l and nudge shoulders with the surrounding populace over my hard work. THANK YOU! So very much. I made it your way and then I did a side hustle of an infused spicy broth with the allspice, pumpkin, garlic, kabocha, chicken bouillabaisse, jalapeño and bonnet pepper just so I could add to my own if others were heat weary. I am not blowing smoke, this is the best soup in the world. I’m making it tomorrow and I would like your comments on if I added extra veggies such as broccoli and cauliflower and if ginger could come to play as well? I’ve made 4 of your recipes, and I trust your palate so much! Just trying to incorporate those flavors as well if you deem worthy without disregarding the essence of the dish

    1. Hi Aly! You are amazing, I am thrilled that you enjoyed and also that you put your own spin on it – thats why I love cooking! I hope you enjoy always! Much love.