Heat the vegetable oil in a large pot over medium heat. Add the chicken leg quarters and cook until browned on all sides, about 5-7 minutes.

Remove the chicken from the pot and set it aside. In the same pot, add the chopped scallions and minced scotch bonnet pepper. Sauté for 2-3 minutes until fragrant.

Pour in the chicken broth and bring it to a simmer. Return the browned chicken leg quarters to the pot.

Add the diced carrots, potatoes, chayote, pumpkin, and corn pieces to the pot. Stir well to combine.

Tie the sprig of thyme with kitchen twine and add it to the pot. This will allow you to easily remove the thyme later.

Sprinkle the chicken soup flavor mix over the soup and stir to incorporate.

Cover the pot and let the soup simmer over medium-low heat for about 45-60 minutes, or until the chicken is fully cooked and the vegetables are tender.

Once the soup is ready, remove the chicken leg quarters from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the soup.

Taste the soup and adjust seasoning with salt and pepper if needed.

Serve the Jamaican chicken soup hot, garnished with fresh thyme leaves if desired. Enjoy the flavors of the Caribbean in every comforting spoonful!