This authentic Jamaican chicken soup recipe brings together tender chicken, hearty vegetables, and aromatic Caribbean spices in one soul-warming bowl. Our easy Jamaican chicken soup recipe serves four people perfectly and delivers that comforting island flavor your family will crave again and again.
SERVES: 4 | PREP: 20 MIN | COOK: 45 MIN | TOTAL: 65 MIN
Ingredients
Chicken & Base
- 2 lbs bone-in chicken pieces (thighs and drumsticks work best)
- 8 cups water
- 2 tsp salt
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 scotch bonnet pepper, whole (or 1 tsp hot sauce)
Vegetables & Starches
- 1 lb pumpkin, peeled and cubed
- 2 medium carrots, sliced thick
- 1 large potato, cubed
- 1 cup yellow yam, cubed (or substitute sweet potato)
- 1 corn on the cob, cut into 4 pieces
- 2 green onions, chopped
Seasonings & Herbs
- 2 tsp all-purpose seasoning
- 1 tsp dried thyme
- 1 tsp ground allspice
- 1 bay leaf
- 2 tbsp vegetable oil
- Black pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
Phase 1: Preparing the Chicken Base (15 minutes)
1. Heat 2 tablespoons vegetable oil in a large soup pot over medium-high heat. This creates the flavor foundation for your Jamaican chicken soup recipe.
2. Season chicken pieces with 1 teaspoon salt, all-purpose seasoning, and black pepper. Let sit for 5 minutes to absorb flavors.
3. Brown chicken pieces in the hot oil for 3-4 minutes per side until golden. You’ll hear a nice sizzle – this browning step adds incredible depth to the soup.
4. Remove chicken and set aside on a plate. Don’t worry if it’s not fully cooked – it will finish cooking in the soup.
Phase 2: Building the Aromatic Base (8 minutes)
5. In the same pot, add diced onion and cook for 3 minutes until softened and fragrant.
6. Add minced garlic, thyme, and allspice. Stir constantly for 30 seconds – you’ll smell the spices bloom.
7. Pour in 8 cups water and add the browned chicken back to the pot. The water should cover the chicken by about 2 inches.
8. Add bay leaf and whole scotch bonnet pepper (don’t pierce it unless you want serious heat). Bring to a boil.
Phase 3: Simmering the Soup (20 minutes)
9. Reduce heat to medium-low and simmer covered for 20 minutes. The chicken should be tender and easily pierced with a fork.
10. Remove chicken pieces carefully with tongs. Let cool for 5 minutes, then shred meat and discard bones and skin.
11. Strain the broth through a fine-mesh strainer to remove any impurities. Return clear broth to the pot.
Phase 4: Adding Vegetables (12 minutes)
12. Bring the strained broth back to a gentle boil. Add cubed pumpkin and potato first – they take longest to cook.
13. After 5 minutes, add carrots, yam pieces, and corn. These vegetables should be tender but not mushy.
14. Simmer for 7 more minutes until all vegetables are fork-tender but still hold their shape.
15. Return shredded chicken to the pot and add chopped green onions. Season with remaining 1 teaspoon salt and pepper to taste.
16. Remove the whole scotch bonnet pepper and bay leaf. Simmer for 2 final minutes to heat through.
17. Taste and adjust seasoning. The soup should be well-balanced with a hint of heat and rich chicken flavor.
18. Serve immediately in warm bowls, garnished with fresh parsley.
Chef’s Notes
Chicken Choice: Bone-in, skin-on pieces create the richest broth for this Jamaican chicken soup recipe. Dark meat stays more tender than breast meat.
Scotch Bonnet Handling: Keep the pepper whole for mild heat, or make a small slit for medium spice. Always wash hands thoroughly after handling.
Vegetable Timing: Add root vegetables first since they take longer to cook. This prevents some pieces from being mushy while others stay hard.
Make-Ahead Tip: This soup tastes even better the next day as flavors meld. Store covered in the refrigerator for up to 3 days.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Carbohydrates | 28g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 980mg |
Delicious Variations
Coconut Jamaican Soup: Replace 2 cups water with coconut milk for a creamy, tropical twist that pairs beautifully with the pumpkin.
Vegetarian Version: Skip the chicken and use vegetable broth instead. Add black beans or chickpeas for protein – similar to how we layer flavors in our butternut squash apple soup.
Spicy Heat Level: Add diced jalapeños along with the scotch bonnet, or include a tablespoon of Jamaican curry powder with the other spices.
Pasta Addition: Stir in small pasta shapes like our rosa marina soup recipe during the last 8 minutes of cooking for extra heartiness.
Storage & Reheating
Refrigerator: Store covered for up to 4 days. The flavors actually improve overnight.
Freezer: Freeze in portion-sized containers for up to 3 months. Note that potatoes may change texture slightly when frozen.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if needed to thin consistency.
Food Safety: Always reheat to 165°F internal temperature and never leave at room temperature for more than 2 hours.
Troubleshooting Common Issues
Problem: Soup is too thin and watery
Solution: Mix 2 tablespoons cornstarch with cold water and stir into simmering soup. Cook 3 minutes until thickened.
Problem: Vegetables are mushy
Solution: Next time, add harder vegetables first and softer ones later. Cut pieces larger to prevent overcooking.
Problem: Not enough flavor
Solution: Add more all-purpose seasoning, a splash of soy sauce, or a bouillon cube. Season gradually and taste frequently.
Problem: Too spicy from scotch bonnet
Solution: Add a peeled potato to absorb heat, or stir in coconut milk or cream to mellow the spice level.
Problem: Chicken is tough
Solution: Simmer longer at lower heat. Tough chicken usually means it wasn’t cooked long enough to break down connective tissues.
Equipment Essentials
- Large soup pot (at least 6-quart capacity)
- Sharp chef’s knife for chopping vegetables
- Cutting board (preferably separate for raw chicken)
- Wooden spoon for stirring
- Tongs for handling chicken pieces
- Fine-mesh strainer for clear broth
- Ladle for serving
Organized Shopping List
Meat Counter
- 2 lbs bone-in chicken pieces (thighs/drumsticks)
Produce Section
- 1 large onion
- 1 head garlic
- 1 scotch bonnet pepper (or substitute jalapeño)
- 1 lb pumpkin or butternut squash
- 2 medium carrots
- 1 large potato
- 1 lb yellow yam (or sweet potato)
- 1 ear of corn
- Green onions
- Fresh parsley
Pantry/Spice Aisle
- All-purpose seasoning
- Dried thyme
- Ground allspice
- Bay leaves
- Vegetable oil
- Salt and black pepper
Success Secrets
1. Brown the chicken first – this single step creates the deep, rich flavor that makes this Jamaican chicken soup recipe special.
2. Don’t rush the simmering process. Low and slow cooking extracts maximum flavor from the bones and develops the perfect broth.
3. Cut vegetables uniformly so they cook evenly. Aim for 1-inch pieces for most vegetables.
4. Taste and adjust seasoning at the end. Each scotch bonnet pepper has different heat levels, so adjust accordingly.
5. Serve immediately while hot, or keep warm on low heat. This soup is best enjoyed fresh and steaming.
This authentic Jamaican chicken soup recipe creates the perfect comfort food for four people, combining traditional Caribbean flavors with accessible cooking techniques that anyone can master.
