Jamaican Chicken Soup
Jamaican Chicken Soup

Jamaican chicken soup is a hearty and flavorful soup that is popular in Jamaica and other Caribbean countries. It is made with a variety of vegetables, such as carrots, potatoes, onions, and bell peppers, as well as tender pieces of chicken and flavorful spices like thyme, allspice, and scotch bonnet peppers.

The soup is often served with dumplings or dumpling-like dough balls called “spinners,” which are made from flour and water and added to the soup to thicken it. Jamaican chicken soup is also often served with rice, which is a staple in many Caribbean cuisines.

To make Jamaican chicken soup, you will need to start by seasoning and browning the chicken in a large pot or Dutch oven. Next, you will add the vegetables and spices, along with enough water or chicken broth to cover the ingredients. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook until the chicken and vegetables are tender. You can also add the dumplings or spinners to the soup during the last few minutes of cooking. Once the soup is ready, you can serve it hot with rice or on its own. Enjoy!

Jamaican Chicken Soup


  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Jamaican jerk seasoning
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper, diced
  • 2 potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 scotch bonnet pepper, seeded and minced (optional)
  • 6 cups chicken broth
  • Salt and black pepper, to taste


1In a large bowl, toss the chicken with the Jamaican jerk seasoning.


2Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.


3Add the onion, garlic, carrots, celery, bell pepper, and potatoes to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.


4Add the thyme, allspice, nutmeg, scotch bonnet pepper (if using), and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.


5Let the soup simmer for 20-30 minutes, or until the chicken and vegetables are tender.


6Season the soup with salt and black pepper to taste. Serve hot, with rice or on its own. Enjoy!