• When I was a little girl, I was a very picky eater. But whenever it rained or snowed, I remember coming home to a bowl of hot soup that hit the spot. There’s something about Jamaican soup that still makes me feel good to this day. Here in the states I noticed the only time Americans have soup is if they’re sick, or if it’s cold outside. But in Jamaica, we have soup whenever we feel like it.
  • It could be 80+ degrees and sunny. If I’m craving soup, then that’s what I’d have. In fact, every 4th of July we used to visit family in the Bronx. Auntie Pauline would make everything from barbecue chicken, hot dogs, hamburgers, rice and peas, roasted corn, ribs, and soup (to name a few). I’d be the one going back for a second helping of soup. The holiday was filled with lots of food, ol’ school reggae music, and good company. As we say back home, “a one big bashment dat.”
  • Independence Day barbecues in Baychester will forever be etched in my mind. Lately I’ve been reminiscing about those days. I guess it’s because I miss the Summer. With winter around the corner and unsettled conditions upon us, I’ve been craving Jamaican Chicken soup.
  • It’s a timely process, but here’s the recipe in case you want to give it a shot.


  • 1/2 Chicken (feel free to only use your favorite parts. I love the thigh)
  • Water
  • 3 cloves of garlic
  • 1 teaspoon pepper
  • 1scotch bonnet pepper (HOT! optional)
  • 2 tablespoon salt
  • 1 Cho Cho (I don’t know what you call it here in the states)
  • 1/4 yellow yam
  • 1 Jamaican sweet potato (you can also use regular potato)
  • Pumpkin
  • 1 carrot
  • 1/4 cup scallion
  • 1/4 cup onion
  • 2 packets of Jamaican cock soup
  • Thyme (a few sprigs will do)
  • 1 corn (cut into a few pieces)
  • Ingredients for dumplings (Most kids LOVE dumplings)
  • 1 cup brown rice flour
  • 1/2 teaspoon salt Salt
  • 1/4 cup cold water
5 (Rated by 1 moms)
TYPE OF DISH Soup and Stew


  1. 1. Wash chicken with lemon or vinegar to remove impurities.
  2. 2. Clean and cut chicken into pieces
  3. 3. Place chicken in pot and add 5 quarts of water with 2 tablespoon salt
  4. 4. Parboil for 30-40 minutes on medium heat
  5. While chicken is being cooked begin prepping the following:
  6. 5. For dumplings, sift flour and salt. Be sure to to mix well. Gradually add water until dough is firm. Knead dough for a few minutes. If it becomes too sticky had a little more flour. On a lightly floured surface, separate into round or long pieces. Set aside.
  7. 6. Peel and cut pumpkin into small pieces. (Don’t forget to rinse your veggies).
  8. Veggies should be cut into small pieces
  9. 7. Peel, cut, and yam, potato, and cho cho.
  10. By now the chicken should be ready.
  11. 8. Pour out water from the pot leaving chicken inside. Refill with 4 quarts of fresh water.
  12. 9. Add thyme, scotch bonnet, black pepper, garlic, scallions, onions
  13. 10. Throw in pumpkin, yam, potato, cho cho
  14. 11. Occasionally stir making sure that nothing sticks at the bottom. It’ll take about 2 hours for soup to thicken a bit. Stir in cock soup mix. There’s still about another hour left to cook!
  15. 12. Add corn, carrots, dumplings. Cook for an additional 10 to 15 minutes. Pumpkin adds color and texture to the soup. When it thickens, you know it ready!


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