Jamaican Chicken Noodle Soup
A rich and flavorful **Jamaican chicken noodle soup** made with bone-in chicken, dumplings, and fresh Caribbean spices. This traditional dish is a Saturday favorite in Jamaican households, offering warmth, nutrition, and bold island flavors in every spoonful.
Equipment
- - Large soup pot
- - Cutting board
- Sharp Knife
- - Mixing bowl (for dumplings)
- - Measuring cups
- - Wooden spoon
- - Ladle
Ingredients
- - 2 lbs bone-in chicken thighs, drumsticks, or whole cut-up
- - 2 cups yellow yam peeled and cubed
- - 1 cup pumpkin diced
- - 1 chocho chayote, sliced
- - 2 sprigs fresh thyme
- - 1 whole Scotch bonnet pepper
- - 1 packet Jamaican chicken noodle soup mix
- - 4 cups water or chicken broth
- - 2 cloves garlic minced
- - 1 small onion chopped
- - 2 scallions finely chopped
- - 1 tsp pimento allspice, ground
- - 1 tsp salt or to taste
- - ½ tsp black pepper
- - 1 ½ cups flour for dumplings
- - ½ cup coconut milk optional for a creamy version
- - 1 cup egg noodles or broken spaghetti
Instructions
- #### **Step 1: Prepare and Season the Chicken**
- - Rinse the chicken with lime or vinegar water and pat dry.
- - Season with salt, black pepper, pimento, thyme, and garlic. Let it marinate for at least 30 minutes.
- #### **Step 2: Sauté Aromatics and Add Chicken**
- - In a large pot, heat a little oil and sauté onions, garlic, and scallions until fragrant.
- - Add the seasoned chicken pieces and brown them slightly for extra flavor.
- #### **Step 3: Build the Soup Base**
- - Pour in 4 cups of water or chicken broth.
- - Add pumpkin, yellow yam, chocho, Scotch bonnet pepper, and fresh thyme.
- - Bring to a boil, then reduce heat and let simmer for 30 minutes.
- #### **Step 4: Prepare Dumplings (Spinners)**
- - In a bowl, mix flour with a pinch of salt and enough water to form a firm dough.
- - Roll into small, thin dumplings (spinners) and set aside.
- #### **Step 5: Add Noodles and Dumplings**
- - Stir in the chicken noodle soup mix and coconut milk (if using).
- - Add the spinners and noodles to the pot.
- - Let everything simmer for another 15-20 minutes until the dumplings and noodles are tender.
Notes
- For a spicier version, crush the Scotch bonnet pepper before removing it.
- If the soup is too thick, add a little more water or broth to reach the desired consistency.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
- For a vegetarian version, replace the chicken with butter beans or chickpeas and use vegetable broth instead.
- If the soup is too thick, add a little more water or broth to reach the desired consistency.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
- For a vegetarian version, replace the chicken with butter beans or chickpeas and use vegetable broth instead.