Jamaican Chicken Soup is more than just a meal; it’s a cherished tradition that brings families together every Saturday across the island. Rich, hearty, and full of comforting Caribbean flavour, this classic dish combines bold seasonings, wholesome vegetables, and tender chicken in a savoury broth that warms the soul.
Whether you’re Jamaican or just love Caribbean cuisine, this blog will walk you through:
The cultural tradition of Jamaican Chicken Soup
A simple, authentic recipe
Why it’s the ultimate Saturday dish in Jamaica
And how to bring the taste of Jamaica to your home!
In Jamaica, Saturday is Soup Day. Across the island, from bustling cities to quiet rural districts, pots of soup simmer on stovetops, filling homes with the aroma of herbs, pumpkin, and pimento. While other soups like red peas or goat head soup make the rounds, chicken soup remains the go-to comfort food.
Soup Saturday is more than tradition. It’s a ritual that signals:
Rest and togetherness after a busy week
Preparation for Sunday worship
A simple moment of joy and comfort shared with family
Unlike a clear broth or Western-style chicken noodle soup, Jamaican Chicken Soup is thick, flavorful, and filling. It uses a variety of hearty vegetables and is seasoned with local herbs and a packet of cock soup mix, a Jamaican staple that adds rich body and spice.
Instead of noodles, it features “food”—starchy vegetables like Irish potatoes, pumpkin, carrots, and corn—that turn the soup into a satisfying, one-pot meal.
(Serves 4–6)
1 ½ lbs chicken (bone-in, skinless pieces like back, thigh, or neck)
1 packet Grace Cock Soup Mix (or equivalent)
2–3 sprigs of fresh thyme
2 stalks green onions (scallions) (crushed)
2 cloves garlic (smashed)
1 medium carrot (sliced)
1 piece of pumpkin (about ½ lb, cubed)
2 Irish potatoes (peeled and cubed)
1–2 pieces of corn on the cob (cut into rounds)
1 scotch bonnet pepper (whole)
Salt and black pepper to taste
6–8 cups water
Optional: small flour dumplings ("spinners")
½ cup all-purpose flour
Pinch of salt
Water to form a stiff dough
Season chicken lightly with salt and black pepper. Add to a large pot with water and bring to a boil. Simmer uncovered for 15 minutes, skimming off any foam.
Add pumpkin, carrot, corn, and potatoes. Simmer for another 10–15 minutes.
Mix dumpling dough, form into “spinners,” and drop into the pot if using.
Add cock soup mix, thyme, scallion, garlic, and scotch bonnet pepper (leave whole).
Simmer until everything is tender and the soup has thickened, about 25–30 more minutes.
Adjust seasoning to taste. Serve hot and enjoy!
Use bone-in chicken for maximum flavour.
Keep the scotch bonnet pepper whole for rich heat without overwhelming spice.
Add spinners for a traditional, chewy bite.
You can peel the pumpkin for a cleaner soup or leave the skin on for rustic flair.
For Jamaicans, especially those living abroad, chicken soup tastes like home. It brings back memories of childhood, rainy days, and community. It's a weekly pause button that reconnects us with our roots—simple, hearty, and full of love.
Want to learn how to make this soup and other Jamaican dishes the authentic way?
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