Description
A hearty and flavorful Jamaican chicken soup recipe made with tender chicken, root vegetables, dumplings, and a rich, seasoned broth infused with thyme, pimento, and scotch bonnet pepper.
Ingredients
Protein & Broth
- 1 lb bone-in chicken (legs, thighs, or mixed parts)
- 8 cups water
- 1 chicken bouillon cube (optional, for extra flavor)
Vegetables & Ground Provisions
- 2 medium carrots, sliced
- 2 cups pumpkin, cubed
- 1 small Irish potato, diced
- 1 small sweet potato, cubed
- ½ cup yam, cubed
- 1 small chocho (chayote), chopped
Dumplings (Spinners)
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ cup water (adjust as needed)
Seasonings & Spices
- 2 cloves garlic, minced
- 3 scallions, chopped
- 1 sprig fresh thyme
- 1 tsp pimento (allspice), crushed
- 1 whole scotch bonnet pepper (keep whole for mild heat, chop for extra spice)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Instructions
Step 1: Prepare the Chicken and Broth
- Clean the chicken thoroughly with lime or vinegar and rinse with water.
- In a large pot, add 8 cups of water and bring to a boil.
- Add the chicken pieces and allow them to cook for 20 minutes, skimming off any foam that forms on top.
Step 2: Add Vegetables and Seasonings
- Stir in the carrots, pumpkin, Irish potatoes, sweet potatoes, yam, and chocho.
- Add the crushed garlic, scallions, thyme, pimento, salt, black pepper, and whole scotch bonnet pepper.
Step 3: Make the Dumplings (Spinners)
- In a bowl, mix flour and salt, then slowly add water to form a firm dough.
- Pinch off small pieces and roll them between your palms to create thin, elongated dumplings.
- Drop them into the pot and stir gently.
Step 4: Simmer to Perfection
- Reduce the heat and let the soup simmer for 1 hour, stirring occasionally.
- Adjust the seasoning if needed and remove the scotch bonnet if you don’t want it too spicy.
Step 5: Serve and Enjoy!
- Once the soup is thick and flavorful, remove from heat.
- Serve hot with a side of hard dough bread or crackers
Notes
- To enhance the flavor, you can use chicken stock instead of water.
- Be careful not to break the scotch bonnet pepper if you prefer mild heat.
- Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
Keywords: Jamaican chicken soup recipe, Caribbean cuisine, comfort food, hearty soup