Description
This nourishing Jamaican Chicken Soup combines tender seared chicken with vibrant vegetables and flavorful Jamaican spices, simmered to perfection in a rich broth. The addition of traditional ‘spinners’ dumplings brings a comforting texture to this hearty soup, perfect for a wholesome meal that warms both body and soul.
Ingredients
Chicken and Seasonings
- 2 lbs. organic chicken (drumsticks, breasts, thighs, etc.)
- 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 (e.g., Flavo Rice)
- 2 Tbsps extra virgin olive oil
Soup Base and Vegetables
- 3 cups organic chicken stock, low-sodium (or vegetable stock/water)
- 2 (16 oz.) bags organic chicken bone broth
- 2 large carrots, peeled and chopped
- 1/2 red onion, chopped
- 4 garlic cloves, minced
- Handful fresh thyme sprigs
- 3-4 scotch bonnet peppers, chopped or slit
- 2 Irish potatoes, peeled and cubed (substitute Yukon or Russet potatoes)
- 4-6 mini corn on the cob
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried parsley
Jamaican “Spinners” Dumplings
- 1 cup organic all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp black pepper (implied for spinners dough)
- 1/4 cup filtered cold water (plus more if needed)
Instructions
- Season the Chicken: In a bowl, combine the cleaned and rinsed chicken with sea salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder. Mix thoroughly until the chicken pieces are fully coated with the spices.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a dutch oven over medium-high heat. Once hot, add the seasoned chicken and sear each side for about 2-3 minutes until browned. Remove the chicken from the pot and set it aside.
- Sauté Aromatics: In the same dutch oven, add an additional tablespoon of olive oil. Add the chopped onions and minced garlic, sautéing for 1-2 minutes until fragrant and translucent.
- Add Vegetables and Spices: Add the chopped carrots to the pot, then sprinkle in salt, black pepper, dried parsley, dried basil, turmeric powder, and garlic powder. Stir well, coating the vegetables evenly with the spices.
- Add Chicken and Broth: Return the seared chicken to the pot along with chicken stock, bone broth, mini corn cobs, cubed potatoes, fresh thyme sprigs, and scotch bonnet peppers. Stir to combine and bring the mixture to a boil.
- Prepare the Jamaican Spinners Dumplings: In a separate bowl, whisk together the all-purpose flour, salt, and black pepper. Slowly add the cold filtered water, kneading gently until a stiff dough forms. Be careful not to add too much water, as the dough should not be overly moist.
- Shape Dumplings: Pinch off small portions of dough and roll them between the palms of your hands to form long, round-shaped dumplings called “spinners.” Repeat until all dough is used.
- Add Dumplings to Soup: Gently stir the formed spinners into the boiling soup.
- Simmer: Reduce the heat to low and simmer the soup for 20-25 minutes, or until the chicken is fully cooked and dumplings are tender.
- Season to Taste and Serve: Adjust salt as needed, then remove from heat. Serve immediately in bowls, optionally with a side of crackers for added texture and flavor.
- Enjoy Your Meal: Relish this hearty and comforting Jamaican chicken soup, perfect for anytime you crave a nourishing, flavorful dish.
Notes
- Use any cut of organic chicken such as drumsticks, breasts, or thighs according to preference.
- The soup stock can be substituted with vegetable broth or water if preferred.
- Irish potatoes can be replaced with Yukon or Russet potatoes depending on what is available.
- Be cautious with the scotch bonnet peppers, as they are very spicy; adjust quantity to taste.
- Do not add all the water at once when making the spinners dough to avoid overly moist dough.
- Spinners dumplings add a traditional Jamaican twist and a pleasant texture to the soup.
- Serve with crackers if you desire a crunchy side accompaniment.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jamaican
