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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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course, Soup
Cuisine Caribbean, Jamaican
Servings 6 servings
Calories 480 kcal

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.
Keyword Caribbean Comfort Food, Chicken Soup, Coconut Chicken Soup, Jamaican Recipe