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Jamaican Chicken or Chicken Foot Soup is a Jamaican favorite famously done on a Saturday evening.
Creating Jamaican Chicken Foot Soup is like brewing a hearty pot of comfort and tradition. Each step of this recipe is a loving nod to the rich flavors and warmth of Caribbean cuisine, and it’s a dish that holds a special place in my heart.
The journey begins by assembling the ingredients. In a large pot, I place chicken foot or chicken, chicken stock, corn, pumpkin,, scotch bonnet pepper and yam.
I bring the pot to life, setting it over the flame to bring the ingredients to a boil. While the pot is simmering away, I turn my attention to the dumplings. In a separate container, I place the flour, add a pinch of salt, and enough water to create a dough. The dough is like a blank canvas, ready to absorb the flavors of the soup.
I check the pumpkin to see if it’s cooked and softened, and once it’s just right, I peel the yams, wash them, and slice them into medium-sized pieces. They join the pot, continuing to cook for another 10 minutes. The yams are like little bursts of chunky delight in the soup.
With the yams and vegetables coming together, it’s time to add the dumplings. I pick pieces of dough, spin them in my hand, and gently place them in the pot. I stir the pot and cover it with a lid for another 10 minutes, allowing the dumplings to absorb the flavors of the soup.
The final touches are like the crescendo of a symphony. I pour in the cock soup mix, add scallion, thyme, pepper, and a pinch of salt. The pot is covered, and I lower the flame to simmer the soup until it reaches the perfect consistency, exactly as desired.
As the soup simmers away, I stir it every 2 minutes, ensuring that all the ingredients are perfectly incorporated. The kitchen is filled with the enticing aroma of the soup, a testament to the rich flavors and traditions of Jamaican cuisine.
When the soup reaches the desired consistency, I remove it from the heat, and it’s ready to be served.
Jamaican Chicken/Chicken Foot Soup Recipe
Jamaican cuisine is a rich tapestry of flavors, and one dish that truly captures the essence of the island's culinary heritage is Chicken Foot Soup. This hearty and flavorful soup is a beloved classic, enjoyed by Jamaicans near and far.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Main Course
Cuisine Jamaican
- 2 litre of Chicken stock
- 1 lb of Chicken Foot wash skinned and nails cut Or Chicken Breast (Cut up)
- 2 Corn Cobs Cut up in quarters
- 3/4 lb Yellow Yam Diced
- 2 Turnips Sliced
- 1 Scotch Bonnet Pepper
- 2 Small Carrots Cut up
- Salt to Taste
- 2 Stalk Escallion
- 1 Sprig Thyme
- 1 Cock Soup Flavor Mix
- 1 1/2 lb Pumpkin
- 1 1/2 lb Flour
- 1 Medium Irish Cut up
Place chicken foot or chicken, chicken stock, corn, pumpkin, turnips, scotch bonnet, yam to the pot and bring to a boil.
Put the flour into a container add a little salt and enough water to mix the flour into a dough. Cover and set aside.
Check pumpkin to see if cooked and softened. Peel yams, wash and slice into medium pieces and put into the pot to continue cooking for another 10 minutes.
After 10 Minutes pick pieces of dough and spin in your hand and place in pot and stir. Cover pot with lid for another 10 minutes.
Pour the cock soup mix into the pot, add escallion, thyme, pepper, add salt and cover the pot. Lower the flame and simmer the soup until it reaches the consistency that you desire.
Keep Stirring every 2 minutes. Remove from heat and serve hot.
Keyword Chicken/Chicken Foot Soup Recipe, Jamaican Chicken/Chicken Foot Soup Recipe