Description
Jamaican Chicken Soup is a hearty, flavor-packed dish that combines tender chicken, fresh vegetables, and the bold heat of scotch bonnet peppers. Topped with soft, homemade dumplings called spinners, this comforting soup is perfect for chilly days or whenever you’re craving a taste of Jamaica.
Ingredients
For the Chicken
- 2 lbs organic chicken (cut into pieces)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp all-purpose seasoning
For the Soup Base
- 3 tbsp extra virgin olive oil
- 3 cups chicken stock (low-sodium)
- 32 oz chicken bone broth
- 2 large carrots, peeled and chopped
- 1/2 red onion, chopped
- 4 cloves garlic, minced
- A handful of fresh thyme sprigs
- 3–4 scotch bonnet peppers (adjust for spice preference)
- 2 Irish potatoes, cubed
- 4–6 mini corn on the cob
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp dried basil
- 1 tsp dried parsley
For the Spinners (Dumplings)
- 1 cup all-purpose flour
- 1/4 cup cold filtered water
- 1/2 tsp sea salt
Instructions
- Season the Chicken
- Clean and rinse chicken pieces.
- Mix the chicken with sea salt, black pepper, smoked paprika, garlic powder, onion powder, and all-purpose seasoning. Rub until evenly coated.
- Sear the Chicken
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Sear the chicken pieces for 2-3 minutes on each side until golden. Remove and set aside.
- Build the Soup Base
- In the same pot, add 1 tablespoon of olive oil and sauté the red onion and garlic for 1-2 minutes until fragrant.
- Stir in the carrots, sea salt, black pepper, turmeric, basil, and parsley.
- Combine Ingredients
- Add the seared chicken back to the pot.
- Pour in the chicken stock and bone broth.
- Add mini corn on the cob, potatoes, thyme sprigs, and scotch bonnet peppers.
- Stir and bring to a boil.
- Prepare the Spinners
- In a bowl, mix flour, sea salt, and water until a stiff dough forms.
- Roll small pieces of dough into long, round dumplings.
- Drop the spinners into the boiling soup and stir gently.
- Simmer and Serve
- Reduce heat to low and let the soup simmer for 20-25 minutes until the chicken, potatoes, and dumplings are fully cooked.
- Taste and adjust seasoning as needed.
Notes
- Adjust spice by reducing or substituting the scotch bonnet peppers.
- Ensure dumpling dough isn’t too wet to avoid falling apart.
- For added flavor, include pumpkin, celery, or sweet potatoes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican