jamaican chicken soup

jamaican soup3

Growing up in Jamaica, soup was like a Saturday tradition.  Traditionally it has dumplings which are made from whole wheat flour and water, but we have left that out of this recipe due to my wife’s dietary restrictions.  It is a great way to use up fresh produce and get ready for the new week coming up. My wife loves taking this soup to work because it is a simple easy way for her to get all of her nutrients in one dish.  Generally we will make it to eat that night or make for the week’s lunches ahead.  It is a great way to keep things simple.  Also recently, we began setting it in the crock pot so we can simply have it cook all day (and sometime night) like a bone broth and cook something else for the week in the meantime.  We really like getting set up for the week on the weekends.  It makes things nice and easy for the days ahead.

For this recipe, we used our skilletcrockpotchef’s knifecutting board, and silicone spatula and brush set.

chicken soup3

jamaican chicken soup
Serves: 4-6
  • 2 lbs. chicken legs (bone in-skin on)
  • ½ lb. butternut squash diced
  • 1 tsp. salt (more or less depending on taste)
  • 1 tsp. black pepper
  • 5 garlic (chopped)
  • 1 gallon water
  • 2 large sweet potatoes (diced)
  • 2 medium carrots (diced)
  • 1 large mexican chayote diced (Jamaicans call this cho-cho; this may be hard to find and can be left out)
  • 1 onion (chopped)
  • 2 tsp. thyme
  • 1 tsp. allspice
  • 1 scallion (chopped)
  • 2 cups of kale or greens (this is not traditionally Jamaican, but my wife loves it)
  • 1 tbsp. of coconut oil for chicken and vegetable saute
  • ½ scotch bonnet pepper (this is optional and for less heat the seeds can be removed)
  1. In a mixing bowl, season chicken with thyme, allspice, garlic, habanero, salt and black pepper (It is ideal to let this marinate in the refrigerator for at least 20 minutes).
  2. Add coconut oil to a skillet and add seasoned chicken and butternut squash.
  3. Brown meat on high heat (to sear), stir well and cover to let brown for about 10 minutes but not fully cooked.
  4. Uncover and add contents to slow cooker along with remaining vegetables (if cooking on stovetop, follow next step but transfer to stockpot and cook for about 1 hour).
  5. Add water to slow cooker, cover and let cook on low for 8-10 hours.
  6. Before serving, taste for seasoning; add more salt and pepper if desired.

jamaican soup2


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