Authentic Jamaican Chicken Soup

Ingredients

• 2 pounds Chicken (bone‑in, skin removed) (Cleaned with vinegar and lemon, skin and excess fat trimmed)
• 10 cups Water (For broth)
• 2 cups Pumpkin (Jamaican variety) (Peeled, seeded, diced; later mashed for base)
• 1 cup Yellow yam (Peeled and diced)
• 1 piece Scotch bonnet pepper (Seeded, finely chopped; optional for heat)
• 2 pieces Irish potatoes (Peeled and diced)
• 2 pieces Sweet potatoes (Peeled and diced)
• 1 cup Yellow corn kernels (Fresh or frozen)
• 1 piece Carrot (Sliced)
• 2 stalks Scallion (green onion) (Chopped)
• 4 cloves Garlic cloves (Minced)
• 4 sprigs Fresh thyme (Whole sprigs, removed before serving)
• 1 cup All‑purpose flour (For dumpling dough)
• 1 teaspoon Salt (For dumpling dough; additional salt to taste later)
• 1 tablespoon Butter (Adds richness to pumpkin base)
• 1 teaspoon Pimento seeds (allspice) (Adds authentic Jamaican flavor)
• 2 packets Grace flavored soup mix (Jamaican seasoning blend)
• 1 teaspoon All‑purpose seasoning blend (Additional flavor, optional)

Instructions

1. Prepare the chicken

   Rinse the chicken pieces with a mixture of equal parts vinegar and lemon juice, then pat dry. Remove all skin and excess fat.

   Time: PT10M

2. Start the broth

   Add 10 cups of water to the large stockpot and bring to a boil over medium‑high heat. Cover the pot.

   Time: PT5M

   Temperature: medium-high heat

3. Add chicken and pumpkin

   Once boiling, add the cleaned chicken pieces and the diced pumpkin to the pot.

   Time: PT2M

4. Add garlic

   Add the minced garlic cloves to the pot and give a quick stir.

   Time: PT1M

5. Simmer chicken and pumpkin

   Cover the pot and simmer on medium heat for 30 minutes, or until the chicken is nearly cooked through.

   Time: PT30M

   Temperature: medium

6. Make dumpling dough

   In a mixing bowl, combine 1 cup flour with 1 tsp salt. Gradually add cool water, mixing until a smooth, firm ball forms. Set aside.

   Time: PT10M

7. Create pumpkin base

   Remove the cooked pumpkin pieces with a slotted spoon, drain excess liquid, then mash the pumpkin in the pot. Stir in 1 tbsp butter until melted and fully incorporated.

   Time: PT5M

8. Finish cooking the chicken

   Bring the broth back to a gentle boil for 5 minutes to ensure the chicken is fully cooked (internal temp 165°F).

   Time: PT5M

   Temperature: medium-high heat

9. Prep remaining vegetables

   Peel and dice the yam, sweet potatoes, Irish potatoes, carrot, and corn. Chop scallions, thyme, and set aside.

   Time: PT10M

10. Add vegetables

    Stir the diced vegetables into the pot. Cover and simmer for 20 minutes, or until all vegetables are tender.

    Time: PT20M

    Temperature: medium

11. Form and add dumplings

    Pinch off small portions of the dough (about 1‑inch balls) and drop them into the simmering soup.

    Time: PT5M

12. Cook dumplings

    Cover the pot and simmer for 25 minutes, allowing dumplings to puff up and cook through.

    Time: PT25M

    Temperature: medium

13. Season the soup

    Stir in 1 tsp pimento seeds, 2 packets Grace flavored soup mix, 1 tsp all‑purpose seasoning blend, and a pinch of salt to taste.

    Time: PT2M

14. Add heat (optional)

    Finely chop the seeded Scotch bonnet pepper and add to the pot for extra spice.

    Time: PT1M

15. Final simmer

    Cover and simmer for an additional 15 minutes to let flavors meld.

    Time: PT15M

    Temperature: medium

16. Finish and serve

    Remove the thyme sprigs, ladle soup into bowls, and enjoy hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

40g

Fat

10g

Fiber

5g

Ingredient Substitutions

• Instead of Chicken (bone‑in, skin removed): Turkey pieces, Chicken thighs
• Instead of Pumpkin (Jamaican variety): Butternut squash
• Instead of Yellow yam: White yam
• Instead of Scotch bonnet pepper: Habanero pepper, Thai bird's eye chili
• Instead of Irish potatoes: Russet potatoes
• Instead of Sweet potatoes: Butternut squash
• Instead of Yellow corn kernels: Canned corn
• Instead of Carrot: Parsnip
• Instead of Scallion (green onion): Leek
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Fresh thyme: Dried thyme (1 tsp)
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Salt: Sea salt
• Instead of Butter: Margarine, Olive oil (1 tsp)
• Instead of Pimento seeds (allspice): Ground allspice (½ tsp)
• Instead of Grace flavored soup mix: Chicken bouillon cubes (2)
• Instead of All‑purpose seasoning blend: Seasoned salt (½ tsp)

Equipment Needed

• Large stockpot (6‑8 qt)
• Chef's knife
• Cutting board
• Measuring cups
• Mixing bowl
• Wooden spoon or ladle
• Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Removing chicken skin and excess fat to prevent greasiness
• Simmering chicken and pumpkin together for flavor development
• Mashing pumpkin with butter to create a thick base
• Cooking vegetables until tender before adding dumplings
• Forming and cooking dumplings without breaking them
• Final simmer with spices for flavor integration

Chef Tips from the Video

• Use a wooden spoon to stir gently; metal can break delicate dumplings.
• For extra depth, roast the chicken pieces briefly before adding to the pot.
• A splash of coconut milk at the end adds a silky finish.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portions for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; soup is perishable.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; add chicken and vegetables fresh.
• Freeze uncooked dumpling dough balls on a tray, then transfer to a bag for later use.
• Soup flavors improve after a few hours in the fridge; reheat gently.