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Jamaican Jerk Chicken Soup

About this recipe

A Warming Caribbean Chicken Soup with Bold Jerk Flavour

This Jamaican Jerk Chicken Soup is rich, comforting and full of deep Caribbean character. Tender chicken, sweet root vegetables, creamy coconut, warming spices and Jerk Centre jerk sauce come together to create a soup that feels hearty, nourishing and full of sunshine.

The jerk sauce adds a beautiful depth of flavour, bringing gentle Scotch bonnet warmth, fragrant herbs and classic Jamaican spice without overpowering the dish. Sweet potato, carrot and pumpkin-style squash give the soup natural sweetness and body, while lime juice and fresh herbs lift everything with a bright, fresh finish.

It is the perfect recipe for colder evenings, relaxed family meals, weekend cooking or whenever you want something comforting with a proper Caribbean kick.

Chef’s Tips

Use chicken thighs for richer flavour
Chicken thighs stay tender and juicy during simmering, making them ideal for soup. Chicken breast also works well, but be careful not to overcook it.
Choose the right jerk sauce
Use Taste From the Ancestors for a gentler, family-friendly soup. Use Duppy Conqueror if you want a stronger Caribbean heat and a more powerful jerk flavour.
Coconut milk adds balance
The coconut milk softens the heat and creates a richer, silkier soup. For a lighter version, use half-fat coconut milk.
Make it more filling
Add kidney beans, black beans, corn, dumplings, rice or small pasta to turn the soup into a more substantial meal.

Instructions

1. Marinate the chicken
Place the chicken pieces in a bowl and coat them with 2 tablespoons of Jerk Centre jerk sauce.
Mix well, cover and allow to marinate for at least 20 minutes. For a deeper flavour, marinate for 2 hours or overnight in the fridge.
2. Brown the chicken
Heat the oil in a large saucepan or casserole pot over a medium heat.
Add the marinated chicken and brown it for 4–5 minutes, turning regularly. The chicken does not need to be fully cooked at this stage.
Remove the chicken from the pan and set aside.
3. Build the flavour base
In the same pan, add the onion, spring onions, garlic and ginger.
Cook for 3–4 minutes until softened and fragrant, scraping up any flavour left from the chicken.
Add the tomato purée, thyme and allspice, then stir for 1 minute.
4. Add the vegetables
Add the carrots, sweet potato, butternut squash or pumpkin and red pepper.
Stir everything together so the vegetables are coated in the spices and aromatics.
5. Add stock and simmer
Return the chicken to the pan.
Pour in the chicken stock and add the remaining 1 tablespoon of Jerk Centre jerk sauce.
If using a whole Scotch bonnet chilli for extra flavour, add it now, keeping it intact.
Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Add coconut milk
Stir in the coconut milk and simmer gently for another 8–10 minutes.
Do not boil aggressively after adding the coconut milk, as this can affect the smooth texture of the soup.
7. Adjust the texture
For a thicker soup, lightly mash some of the sweet potato and squash against the side of the pan.
For a smoother soup, remove a few ladles of vegetables and broth, blend until smooth, then stir it back into the pot.
8. Finish with lime
Remove the whole Scotch bonnet chilli if used.
Stir in the lime juice, then taste and adjust with salt, black pepper or a little more jerk sauce if needed.
If the soup tastes too sharp, add a small pinch of brown sugar to balance the flavour.
9. Garnish and serve
Ladle the soup into bowls and finish with sliced spring onions, fresh coriander or parsley, lime wedges and a small drizzle of Jerk Centre jerk sauce.