Description
Jamaican Chicken Soup is a hearty and flavorful Caribbean classic featuring tender bone-in chicken simmered with vibrant vegetables like pumpkin, carrots, and corn, enriched with split peas and infused with the distinctive heat of Scotch bonnet pepper. This warm, comforting soup combines spices, fresh herbs, and optional pasta or dumplings to deliver a delicious and nourishing meal perfect for any occasion.
Ingredients
Scale
Chicken and Broth
- 1 pound bone-in chicken pieces such as drumsticks or thighs
- 1 tablespoon vegetable oil
- 6 cups chicken broth
Aromatics and Seasonings
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 scallion, chopped
- 1 Scotch bonnet pepper, whole
- 1 packet cock soup mix (optional)
Vegetables and Legumes
- 1 medium carrot, sliced
- 1 medium potato, peeled and diced
- 1 cup diced pumpkin or butternut squash
- 1/2 cup yellow split peas, rinsed
- 1 ear corn, cut into pieces
Optional
- 1/2 cup small pasta or dumplings (optional)
Instructions
- Brown the Chicken: Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and lightly brown them for about 5 minutes to develop flavor and color.
- Sauté Aromatics: Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic, fresh thyme, salt, and black pepper, and cook for about 30 seconds until fragrant.
- Add Broth and Split Peas: Pour in the chicken broth and add the rinsed yellow split peas. Bring the soup to a boil, then reduce the heat and simmer gently for about 20 minutes to allow flavors to meld and peas to soften.
- Add Vegetables: Incorporate the sliced carrots, diced potato, pumpkin (or butternut squash), and corn pieces. Continue to simmer the soup for another 20 minutes until the vegetables are tender.
- Infuse with Scotch Bonnet and Scallion: Place the whole Scotch bonnet pepper and chopped scallion into the soup. Allow the soup to simmer for 10 minutes to infuse a subtle spicy flavor without overwhelming heat.
- Add Final Ingredients: Stir in the cock soup mix if using. Add the small pasta or dumplings if desired and cook for an additional 8 to 10 minutes until the pasta or dumplings are fully cooked and the soup is rich and flavorful.
- Serve: Remove the Scotch bonnet pepper before serving. Ladle the soup into bowls and enjoy the comforting layers of Jamaican flavors.
Notes
- Leaving the Scotch bonnet pepper whole adds flavor without making the soup extremely spicy. For more heat, gently pierce the pepper before adding it to the soup.
- Jamaican pumpkin is traditional for this soup but butternut squash is an excellent substitute when pumpkin is unavailable.
- The cock soup mix is optional but enhances the seasoning and depth of flavor.
- For a gluten-free version, omit the pasta or use gluten-free pasta or dumplings.
