Jamaican Chicken Soup is a hearty, comforting bowl filled with tender chicken, fresh vegetables, and a blend of warm spices that bring a little bit of the Caribbean to your kitchen. It’s known for its bright flavors and earthy roots with ingredients like dumplings, yam, and callaloo, all simmered together into a flavorful broth.
I love making this soup on a chilly day because it warms me up from the inside out. What makes it extra special for me is the mix of spices like thyme and scotch bonnet peppers that give it just the right amount of kick without being too hot. Plus, the homemade dumplings soak up all the yummy flavors, making each bite so satisfying. It always reminds me of family gatherings and the smell of home-cooked meals.
My favorite way to enjoy Jamaican Chicken Soup is with some crusty bread on the side to soak up the broth. It’s filling enough to be a meal on its own but also perfect as a starter when you’re hosting friends. If you haven’t tried it yet, I highly recommend giving this soup a go—you’ll love how fresh, hearty, and comforting it feels with every spoonful.
Key Ingredients & Substitutions
Chicken pieces: I like using thighs and drumsticks for their flavor and tenderness. If you want white meat only, breasts work fine but may dry out, so cook carefully.
Scotch bonnet pepper: This gives authentic heat and aroma. If you can’t find it, habanero peppers are a good substitute. Use whole for mild spice or chopped for more kick.
Yam or sweet potato: Adds a lovely earthy-sweet taste. If unavailable, regular potatoes or pumpkin bits add similar texture and mild sweetness.
Dumplings: These are simple flour dumplings that soak up the soup flavor. If you want, you can skip them or try store-bought gnocchi as a shortcut.
Callaloo or spinach: Adds color and a bit of greens. Spinach is easier to find but callaloo offers a stronger, traditional flavor.
How Do You Make Dumplings Perfectly Soft in Jamaican Chicken Soup?
Dumplings can sometimes turn tough if overworked or added too early. Here’s how to get tender dumplings every time:
- Mix the flour and salt first, then gradually add water just until a stiff dough forms—don’t overmix.
- Pinch off small, bite-sized pieces rather than large chunks to ensure even cooking.
- Add dumplings to the soup after the vegetables begin to soften, so they cook about 15 minutes without overcooking.
- Keep the soup at a gentle simmer (not a hard boil) to avoid dumplings breaking apart.
I like to test one dumpling early—if it’s chewy, I add a little more water to the dough next time or remove the dumplings sooner. Dumplings are best soft and tender to soak up all that delicious broth.
Equipment You’ll Need
- Large stockpot – perfect for cooking all the soup ingredients evenly and giving you lots of room to simmer.
- Sharp chef’s knife – makes chopping vegetables and cutting chicken quick and safe.
- Cutting board – helps keep your prep area clean and organized.
- Ladle – great for serving the soup without spilling.
- Mixing bowl – for making the dumpling dough easily before adding it to the soup.
Flavor Variations & Add-Ins
- Swap chicken for salted beef or oxtail for a richer, traditional Jamaican flavor.
- Add pumpkin chunks or green bananas for extra starch and a subtle sweetness.
- Use kale instead of callaloo or spinach for a heartier green with a bit more texture.
- Stir in coconut milk at the end for a creamier broth with a tropical twist.
How to Make Jamaican Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs chicken pieces (thighs, drumsticks, backs)
- 8 cups water or chicken broth
- 2 ears of corn, cut into chunks
- 2 large carrots, peeled and sliced
- 4-5 small yellow potatoes, peeled
- 1 medium yam or sweet potato, peeled and cubed (optional)
- 1 onion, chopped
- 2 stalks scallions, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, whole (whole for mild, chopped for spicy)
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 1 tsp allspice berries or ½ tsp ground allspice
- 1 tbsp vegetable oil
- 1 tsp black pepper
- Salt to taste
- 1 cup chopped callaloo or spinach (optional)
- Fresh parsley or cilantro, chopped (for garnish)
For the Dumplings (Optional):
- 1 cup all-purpose flour
- ¼ tsp salt
- Water, enough to form stiff dough
Time Needed:
Total time is about 1 hour to 1 hour 15 minutes, including preparation and cooking. Most of the time is simmering the soup and cooking vegetables and dumplings for full flavor.
Step-by-Step Instructions:
1. Sauté Aromatics and Brown Chicken:
Heat the vegetable oil in a large pot over medium heat. Add chopped onion, garlic, and scallions. Cook until they smell fragrant and look soft, about 3-4 minutes. Add chicken pieces and brown lightly on all sides, about 5 minutes.
2. Simmer the Broth:
Pour in water or chicken broth and bring to a boil. Skim off any foam that forms on the top. Add the whole scotch bonnet pepper, thyme, allspice, black pepper, and salt. Turn down heat to a simmer, cover, and cook the chicken for about 20 minutes to deepen flavor.
3. Add Vegetables and Continue Cooking:
Add potatoes, yam or sweet potato if using, corn chunks, and carrots to the pot. Continue to simmer, covered, until the vegetables are tender, about 25-30 minutes.
4. Make and Cook Dumplings (Optional):
While the soup simmers, mix flour and salt in a bowl. Slowly add water and mix until a stiff dough forms. Pinch off small pieces of dough and drop them gently into the simmering soup. Cook dumplings for about 15 minutes, until they float and are cooked through.
5. Add Greens and Final Touches:
Add chopped callaloo or spinach to the soup and cook for 3-5 minutes until wilted. Taste the soup and adjust salt or seasoning as needed. Before serving, remove the whole scotch bonnet pepper if you want to keep the heat mild.
6. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve hot. This hearty, flavorful soup pairs wonderfully with crusty bread or rice.
Can I Use Frozen Chicken for Jamaican Chicken Soup?
Yes! Just make sure to thaw it completely in the refrigerator overnight before cooking. This will help the chicken cook evenly and maintain a tender texture.
Can I Skip the Scotch Bonnet Pepper?
Absolutely! If you prefer less heat, omit the pepper or use a mild chili or bell pepper for flavor without the spice. If you like a little kick, leave the pepper whole to infuse flavor without too much heat.
How Long Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Prepare the Dumpling Dough in Advance?
Yes, you can prepare the dough up to a day ahead. Keep it wrapped tightly in plastic wrap in the fridge. When ready, pinch off pieces and add to the simmering soup to cook.
