Authentic Jamaican Chicken Soup: A Rich and Flavorful Caribbean Delight
This hearty Jamaican Chicken Soup combines tender chicken thighs with a medley of vibrant vegetables in a rich, aromatic broth. Infused with Caribbean flavors from scotch bonnet pepper, allspice, and fresh herbs, the soup is further enriched with creamy coconut milk. Homemade dumplings add a satisfying texture to this comforting one-pot meal. Perfect for those craving authentic Jamaican cuisine, this soup balances heat, sweetness, and savory elements for a truly memorable dining experience.
Equipment
- Large soup pot or Dutch oven (6-quart capacity)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Slotted spoon
Ingredients
Meat
- 2 lbs Bone-in chicken thighs skin removed [900g]
Produce
- 1 large Onion diced (about 1 cup) [150g]
- 3 Green onions sliced
- 4 cloves Garlic minced
- 2 inches Fresh ginger grated
- 2 medium Carrots sliced (about 1 cup) [128g]
- 2 medium Sweet potatoes peeled and cubed (about 2 cups) [300g]
- 1 cup Pumpkin or calabaza squash chopped [150g]
- 3 sprigs Fresh thyme
- 2 Bay leaves
- 1 Scotch bonnet pepper whole (or habanero)
- 1 Lime juiced
Baking & Spices
- 2 cups All-purpose flour divided [240g]
- 1 1/4 tsp Salt divided
- 1 tsp Black pepper
- 1 tbsp Allspice berries lightly crushed
Oils & Vinegars
- 2 tbsp Coconut oil
Liquids
- 8 cups Water [1.9 liters]
- 1 can (14 oz) Coconut milk [400ml]
Herbs
- 1 tbsp Fresh parsley finely chopped
Instructions
Preparation
- In a small bowl, mix 1 tsp salt and 1 tsp black pepper. Season the chicken thighs with this mixture.
- Heat 2 tbsp coconut oil in a large soup pot over medium-high heat. Add the seasoned chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and onions are translucent.
- Add crushed allspice berries and sauté for another 30 seconds until aromatic.
Cooking the Soup
- Return the chicken to the pot. Add 8 cups of water, thyme sprigs, bay leaves, and the whole scotch bonnet pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
- While the soup simmers, prepare the dumplings: In a bowl, mix 1 cup flour with 1/4 tsp salt and chopped parsley. Gradually add 1/4 cup cold water, mixing until a stiff dough forms. Roll into small spindle-shaped dumplings.
- After 25 minutes, add sliced carrots, cubed sweet potatoes, chopped pumpkin, and sliced green onions to the pot. Simmer for another 15 minutes.
- Add the coconut milk and dumplings to the soup. Cook for 10-12 minutes until the dumplings float to the surface and are cooked through.
- Remove the chicken thighs, shred the meat, and return it to the pot.
- Stir in the lime juice. Taste and adjust seasoning if necessary.
- Remove the scotch bonnet pepper, thyme sprigs, and bay leaves before serving.
- Ladle the hot soup into bowls, ensuring each serving has a good mix of chicken, vegetables, and dumplings.
Notes
For a milder soup, remove the seeds from the scotch bonnet pepper before adding it to the pot. You can adjust the thickness of the soup by adding more water or coconut milk if desired. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes:
- For a lighter version, use skinless chicken breast instead of thighs
- Substitute light coconut milk for regular to reduce calories
- Replace scotch bonnet with milder chili or red pepper flakes for less heat
- Store leftovers in an airtight container for up to 3 days in the fridge
- Freeze for up to 3 months for later enjoyment
- When reheating, add a splash of water or broth to maintain consistency
- Use fresh herbs and spices for authentic Caribbean flavor
Quick Tips:
- Thicken the soup by mashing some sweet potatoes against the pot
- Brown chicken thoroughly for richer flavor
- Let dumpling dough rest for 10 minutes before shaping for better texture
- Use coconut oil for sautéing to enhance coconut flavor
- Adjust spice level by altering the amount of scotch bonnet pepper
Side Dish Suggestions:
- Serve with fried plantains for a traditional Caribbean pairing
- Accompany with coconut rice to complement the soup’s flavors
- Add a simple green salad with lime vinaigrette for freshness
- Offer warm, crusty bread or Jamaican hard dough bread for dipping
Nutritional Benefits:
- Chicken provides lean protein for muscle health
- Sweet potatoes and pumpkin offer fiber, vitamins A and C
- Coconut milk contributes healthy fats and creamy texture
- Scotch bonnet peppers contain capsaicin, known for metabolism-boosting properties
- Variety of vegetables ensures a good mix of vitamins and minerals
Serving Suggestions:
- Use large, deep bowls to showcase the soup’s vibrant ingredients
- Garnish with fresh cilantro or parsley and a lime wedge
- Serve with a small side of Scotch bonnet pepper sauce for heat lovers
- Pair with a cold Red Stripe beer or fruity Caribbean punch
- Portion size: 1.5 to 2 cups per serving as a main course
Meal Prep Tips:
- Chop all vegetables and measure spices in advance
- Prepare dumpling dough a day ahead and refrigerate
- Brown chicken and sauté aromatics a day before, storing separately
- On cooking day, combine prepped ingredients and simmer as directed
- Portion cooled soup into individual containers for easy grab-and-go meals
Customization Ideas:
- Vegetarian option: Replace chicken with butter beans or chickpeas
- Gluten-free version: Use cornmeal for dumplings instead of wheat flour
- Add okra or callaloo for an extra authentic touch
- Seafood twist: Substitute some chicken with shrimp or fish
- Boost vegetable content by adding chopped bell peppers or corn
- Create a creamier soup by blending a portion of the vegetables
- For extra depth, add a splash of rum or coconut aminos to the broth
