Soup Recipes

Jamaican Chicken Neck Soup

Jamaican Chicken Neck Soup

Jamaicans waste no part of the chicken. The chicken neck is used by many Jamaicans for soup. It is a rich soup that features chicken necks, pumpkins, carrots, yellow yam, Irish potatoes, cho cho and more. Often served as a  “Saturday soup”.


  • 3 qt. water
  • 2 lb. chicken necks
  • 1/2 lb. carrots, cubed
  • 6 Pimento Seeds/Berries (Allspice)
  • 1/4 lb. turnips, cubed
  • 3 Garlic pegs crushed
  • 1 lb. Pumpkin/Squash (cut up into 1 inch pieces)
  • 1/2 lb. cho cho/Christophine (cut up into 1 inch pieces)
  • 1 lb. yellow yam, cut up
  • 3 sprig thyme
  • 2 stalks escallion
  • 1 tablespoon salt
  • 1 packet Jamaican Chicken Noodle or Cock Soup
  • 1 Medium Irish Potato  (optional)

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  1. Boil chicken necks in 3 qts. water for 15 minutes with pumpkin, cho cho, pimentos, garlic and salt
  2. Cut up vegetables, yam and cho cho and add with the other ingredients to the pot
  3. Dumplings/spinners may be added if desired.
  4. Simmer for ½  hour until yam is cooked  (soft but not mushy) and the soup is of a medium consistency.
  5. Serves 6

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