Jamaican Chicken Foot Soup Recipe

Jamaican Chicken Foot Soup isn’t just a dish, it’s a warm embrace on a cool evening. The rich broth, infused with the comforting flavors of pumpkin, yam, and chicken feet, fills the soul as much as the stomach. It’s a reminder of home, family gatherings, and the simple joys of life.

Though it may seem unconventional, every bite tells a story of tradition, flavor, and the heart of Jamaican cooking. Perfect for dinner, this soup brings nourishment and a taste of true comfort and connection.

Table of Contents

What You Need to Make Jamaican Chicken Foot Soup

3 quarts of water
2 lbs of chicken feet (skinned and nails trimmed)
1/2 lb of carrots, peeled and cubed
1/4 lb of turnips, peeled and cubed
1 lb of pumpkin (cut into 1-inch pieces)
1/2 lb of cho cho, peeled and chopped
1 lb of yellow yam, peeled and cut into chunks
3 sprigs of fresh thyme
2 stalks of escallion (scallions), chopped
3 garlic cloves, crushed
6 pimento seeds (allspice berries)
1 tablespoon of salt (or to taste)
1 packet of Jamaican Chicken Noodle or Cock Soup (optional for added flavor)
1 medium Irish potato, peeled and cubed (optional)
3 stalks of celery, diced (optional)
3 corn cobs, broken in half (optional)

Step by Step Instructions

Photo Credit: lemon8-app.com

Step 1: Prepare the Chicken Feet

Start by thoroughly cleaning the chicken feet. Remove the nails and trim any excess skin. You may also want to blanch the chicken feet in boiling water for a few minutes before using them in the soup. This helps remove any impurities and gives the feet a cleaner taste.

Step 2: Boil the Chicken Feet

In a large pot, add 3 quarts of water and bring it to a boil. Add the chicken feet, along with the crushed garlic, pimento seeds, salt, and half of the thyme. Allow it to cook for 15–20 minutes to extract the flavors from the chicken feet and spices. This initial step creates the base of your flavorful broth.

Step 3: Add the Vegetables

Once the chicken feet have simmered, add the pumpkin, cho cho, carrots, and turnips to the pot. Stir well, and bring the mixture back to a boil. Reduce the heat and let it simmer for an additional 10–15 minutes, allowing the vegetables to soften and the flavors to develop.

Step 4: Incorporate the Starches

Next, add the yellow yam, Irish potato (if using), and corn cobs to the soup. These ingredients will thicken the broth and make the soup even heartier. Continue simmering the soup for 25–30 minutes, or until all the vegetables are tender and fully cooked.

Step 5: Add the Finishing Touches

For the final touch, add the remaining thyme, scallions, and celery (if using). Simmer for another 10 minutes to allow the herbs to release their full aroma. Taste the soup and adjust the salt as needed.

Step 6: Optional Dumplings (Spinners)

If you prefer a more filling soup, you can add small dumplings, known as “spinners,” to the pot. To make spinners, simply mix flour, water, and a pinch of salt into a dough. Roll the dough into small cylinders and drop them into the soup. Cook for about 15 minutes or until they float to the top.