Picture a steaming bowl of Jamaican Chicken Soup, brimming with vibrant colors and rich aromas that wrap around you like a warm embrace.
This comforting dish is surprisingly easy to prepare, offering a taste of the tropics right in your kitchen.
As the ingredients simmer together, they transform into a delicious symphony of flavors, perfect for any cozy night in.
Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 sharp knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
- 1 peeler
Ingredients
- 2 pounds chicken thighs, skinless
- 8 cups water
- 2 large carrots, sliced
- 1 medium yellow yam, peeled and cubed
- 2 potatoes, cubed
- 1 small pumpkin, peeled and cubed
- 1 onion, chopped
- 2 stalks scallions, chopped
- 3 cloves garlic, minced
- 2 sprigs thyme
- 1 Scotch bonnet pepper, whole
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 package (about 4 oz) of Jamaican soup mix
- 2 ears corn, cut into pieces
- 1 lime, juiced
Cook & Prep Time
To efficiently manage your time while preparing and cooking Jamaican Chicken Soup, follow this timeline:
- Reading and Understanding the Recipe (10 minutes)
- Before starting any prep work, take some time to read through the entire recipe and understand the steps and ingredients required.
- Preparation (20 minutes)
- Gather all ingredients and equipment listed.
- Use the peeler and knife to peel and cube the yellow yam, potatoes, and pumpkin.
- Slice the carrots and chop the onion and scallions.
- Mince the garlic and juice the lime.
- Cut the corn into pieces.
- Verify the chicken thighs are ready (skinless).
- Start Cooking (0 minutes – Start Timer for 1 hour 30 minutes)
- Add chicken thighs and water to a large pot and bring to a boil.
- Once boiling, reduce to a simmer and skim off any foam.
- Add Ingredients (5 minutes into cooking)
- Add the carrots, yam, potatoes, pumpkin, onion, and scallions to the pot.
- Stir in garlic, thyme, Scotch bonnet pepper, salt, and black pepper.
- Add the Jamaican soup mix and stir well.
- Simmer Soup (1 hour – Continue Simmering)
- Cover the pot and let the soup simmer for about 1 hour.
- Add Corn (1 hour into cooking)
- Add the corn pieces to the pot and continue to simmer for an additional 30 minutes.
- Final Adjustments (1 hour 30 minutes into cooking)
- Remove the Scotch bonnet pepper to avoid making the soup too spicy.
- Squeeze the lime juice into the soup and stir to combine.
- Resting Time (10 minutes)
- Let the soup rest for 10 minutes before serving to allow the flavors to meld.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
In a large pot, add the chicken thighs and cover with water.
Bring the water to a boil, then reduce to a simmer and skim off any foam.
Add the carrots, yam, potatoes, pumpkin, onion, and scallions to the pot.
Stir in the garlic, thyme, Scotch bonnet pepper, salt, and black pepper.
Add the Jamaican soup mix and stir well to combine.
Cover the pot and let the soup simmer for about 1 hour.
Add the corn pieces to the pot and continue to simmer for an additional 30 minutes.
Remove the Scotch bonnet pepper to avoid making the soup too spicy.
Squeeze the lime juice into the soup and stir to combine.
Let the soup rest for 10 minutes before serving to allow the flavors to meld.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the rich and flavorful broth.
- Steamed Rice: Pair with steamed rice to complement the hearty soup and make it a more filling meal.
- Avocado Slices: Add fresh avocado slices on top for a creamy texture and a burst of flavor.
- Fresh Salad: Serve with a light, fresh salad for a balanced meal with contrasting textures.
- Fried Plantains: Enjoy with fried plantains for a touch of sweetness and a traditional Caribbean flair.
Storage
To store Jamaican Chicken Soup, transfer cooled leftovers to an airtight container.
Refrigerate for up to three days.
For longer storage, freeze it for up to three months.
Freezing
To freeze Jamaican Chicken Soup, let it cool completely.
Then transfer it to airtight containers. Leave space for expansion.
Label with the date. Freeze for up to 3 months.
Reheating
To reheat Jamaican Chicken Soup, warm it gently on the stove over medium heat.
Stir occasionally to prevent sticking.
Avoid boiling to maintain texture and flavor.
Reheat until steaming hot.
Final Thoughts
Jamaican Chicken Soup is a flavorful and comforting dish that captures the essence of Caribbean cuisine.
It’s the perfect blend of spices and fresh ingredients. The soup’s rich aroma and satisfying taste make it a favorite among many.
Adjust the spice level to your preference by modifying the Scotch bonnet pepper’s usage.
Enjoy this hearty soup with family and friends for a truly authentic Jamaican experience.
Frequently Asked Questions
Can I Use Chicken Breast Instead of Thighs for the Soup?
You can substitute chicken breasts for thighs in the soup. Use 2 pounds, skinless and cubed. Breasts cook faster, so monitor closely to avoid overcooking. Adjust seasoning to taste since breasts are less flavorful than thighs.
What Can I Substitute for Scotch Bonnet Pepper if Unavailable?
You can substitute a habanero pepper for a Scotch bonnet. Use it whole to maintain similar heat levels. If you prefer milder spice, a combination of jalapeño and cayenne pepper powder can also work effectively.
Is Jamaican Soup Mix Available Outside Jamaica?
You can find Jamaican soup mix online or in international grocery stores. If it’s unavailable, blend 4 ounces of allspice, garlic powder, and onion powder for an approximate substitute. Adjust flavors with precise measurements to suit your taste.
Can I Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté the chicken first, then transfer it with all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How Can I Make the Soup Vegetarian-Friendly?
Replace chicken with 2 pounds of diced tofu or tempeh. Use vegetable broth instead of water. Omit the Jamaican soup mix if it contains animal products. Add more vegetables like bell peppers or mushrooms for enhanced flavor.
Jamaican Chicken Soup
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 peeler
Ingredients
- 2 pounds chicken thighs skinless
- 8 cups water
- 2 large carrots sliced
- 1 medium yellow yam peeled and cubed
- 2 potatoes cubed
- 1 small pumpkin peeled and cubed
- 1 onion chopped
- 2 stalks scallions chopped
- 3 cloves garlic minced
- 2 sprigs thyme
- 1 Scotch bonnet pepper whole
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 package Jamaican soup mix about 4 oz
- 2 ears corn cut into pieces
- 1 lime juiced
Instructions
- In a large pot, add the chicken thighs and cover with water.
- Bring the water to a boil, then reduce to a simmer and skim off any foam.
- Add the carrots, yam, potatoes, pumpkin, onion, and scallions to the pot.
- Stir in the garlic, thyme, Scotch bonnet pepper, salt, and black pepper.
- Add the Jamaican soup mix and stir well to combine.
- Cover the pot and let the soup simmer for about 1 hour.
- Add the corn pieces to the pot and continue to simmer for an additional 30 minutes.
- Remove the Scotch bonnet pepper to avoid making the soup too spicy.
- Squeeze the lime juice into the soup and stir to combine.
- Let the soup rest for 10 minutes before serving to allow the flavors to meld.
Notes
