For many Jamaicans, the memories of Saturday soup are incomplete without a steaming bowl of chicken foot soup. This was the soup that brought everyone to the table, with its rich broth, tender chicken feet, and the satisfying taste of dumplings and ground provisions. It was more than just a meal—it was a comforting reminder of home, family, and the simple joys of life. If you grew up loving the unique texture of chicken feet and the hearty blend of yams, potatoes, and carrots, this Jamaican Chicken Foot Soup recipe will transport you back to those cherished weekends.

Jamaican Chicken Foot Soup

Ingredients:

For the Soup:

• 1 lb chicken feet, cleaned and nails trimmed
• 2 medium carrots, peeled and sliced
• 1 medium Irish potato, peeled and diced
• 1 medium yellow yam, peeled and cubed
• 1 small chocho (chayote), peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 stalks scallion, chopped
• 2 sprigs fresh thyme
• 1 whole Scotch bonnet pepper (optional, for heat)
• 6 cups chicken broth or water
• 1 packet cock soup mix (optional, for extra flavor)
• 2 cups water (as needed)
• Salt and black pepper to taste
• 4-6 dumplings (optional)
• 1 ear of corn, cut into rounds (optional)
• 2 pimento berries (allspice)

Preparation Summary:

Prepare the Chicken Feet:

1. Thoroughly clean the chicken feet by trimming the nails and removing any rough skin. Rinse well and set aside.

Start the Soup Base:

1. In a large pot, bring the chicken broth or water to a boil.
2. Add the cleaned chicken feet, pimento berries, and thyme. Let simmer for about 20 minutes, allowing the chicken feet to begin tenderizing.

Add the Vegetables:

1. Add the sliced carrots, diced Irish potato, yellow yam, chocho, and corn (if using). Allow the soup to simmer for an additional 15 minutes until the vegetables are beginning to soften.
2. Stir in the chopped onion, garlic, and scallion. If you’re using the cock soup mix, add it now for additional depth of flavor.

Incorporate Dumplings & Final Ingredients:

1. If you’re adding dumplings, prepare them while the soup simmers, then add them to the pot. Let the soup cook for an additional 10-15 minutes or until the dumplings are fully cooked and the soup has thickened slightly.
2. Add the Scotch bonnet pepper whole if you want a touch of heat—be careful not to break it open unless you prefer a spicier soup.
3. Season with salt and black pepper to taste.

Cool & Serve:

1. Once the soup is done, remove the Scotch bonnet pepper to prevent the soup from becoming too spicy.
2. Serve the soup hot, making sure everyone gets a bit of everything—chicken feet, dumplings, and a good mix of vegetables.

This recipe brings the hearty, comforting flavors of a traditional Jamaican Saturday to your table, filled with the warmth of childhood memories. For a more detailed recipe and tips on making Jamaican chicken foot soup, check out Grace Foods. Enjoy this taste of Jamaica in every spoonful!