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jamaican chicken soup

Jamaican chicken soup recipe

Jamaican chicken soup is packed with a lot of flavour, from the all the foods that is added. This dish is also very filling and you won't have to have any sides.
Course Soup
Cuisine Jamaican
Keyword Jamaican chicken soup recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 Servings
Calories 101kcal
Author Lesa


  • 1 lb Boneless chicken
  • 1 pack Chicken noodle soup mix
  • ½ lb Fresh pumpkin Cubed
  • ½ lb Yellow yam Cubed
  • 1 Chocho (chayote) Peal and cubed
  • 1 Corn Cut into three pieces
  • 2 Medium carrots Peal and diced
  • 1 Medium onion Sliced
  • 4 Cloves garlic Crushed
  • 1 Scotch bonnet pepper
  • 2 Scallions (spring onions) Chopped
  • 5 Sprig of thyme
  • 5 Pimento berries (Allspice)
  • ½ tsp Salt Or to your taste
  • Water

Dumpling Mix

  • 1 cup Plain flour
  • Water
  • ¼ tsp Salt optional
  • 1 tbsp Cornmeal optional


How to make the dumpling

  • Mix the flour and salt (if you are adding salt) with enough water to make a stiff dough.
  • Separate into very small pieces and make round flat dumplings

Prepearing the soup

  • Place the chicken in a large soup pot along with the pimento (allspice), onion, scallion, garlic, thyme, corn, salt and cover about an inch with boiling water let it cook for 10 minutes.
  • Add the pumpkin, carrot, chocho, yellow yam and the dumplings. Adding enough boiling water to cover the foods in the pot.
  • Stir in the soup mix and add the scotch bonnet pepper. Do not cut the pepper, add it whole.
  • Cover the pot and let it cook for 30-55 minutes. Stir occasionally, be careful not to bust the pepper. One the pot starts to bubble, turn the heat down.
  • One the food is cooked and the soup take colour, taste the pot if you need more salt. You may want to remove the pepper at this time.


If you want the soup to be very spicy, you can bust the pepper at the last few minutes before you turn the fire off. But make sure to remove the pepper before you serve. 


Calories: 101kcal