The Best Jamaican Chicken Soup Recipe

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!

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!

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.

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.

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.

Frequently Asked Questions (FAQ’s)

Interested in more Soup and Jamaican Recipes? Check These Out!

• Broccoli Cheddar Soup
• Healthy Hearty Italian Sausage Tortellini Soup
• Italian Wedding Soup
• Jamaican Pickled Vegetables (Escovitch Sauce)
• Easy Jamaican Pigeon “Gungo” Peas and Rice
• Jamaican Escovitch Fish
• Jamaican Brown Stew Chicken
• Jamaican Rice and Peas
• Jamaican Fried Dumpling
• Jamaican Curry Shrimp (Seafood)
• Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)
• Jamaican Rasta Pasta
• Quick & Easy Jamaican Jerk Chicken

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