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Jamaican Chicken Soup with Dumplings Recipe

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4.8 from 53 reviews

Nourishing Jamaican Chicken Soup is a hearty and flavorful dish packed with tender organic chicken, vibrant vegetables, and authentic Jamaican spices. Enhanced with homemade ‘spinners’ dumplings, this comforting soup delivers warmth and depth perfect for any occasion.

Ingredients

Chicken

  • 2 lbs. organic chicken (drumsticks, breasts, thighs, etc.)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon all-purpose seasoning (e.g., Flavo Rice)

Soup

  • 2 tablespoons extra virgin olive oil
  • 3 cups organic low-sodium chicken stock (or vegetable stock/water)
  • 2 (16 oz.) bags organic chicken bone broth
  • 2 large carrots, peeled and chopped
  • ½ red onion, chopped
  • 4 garlic cloves, minced
  • Handful fresh thyme sprigs
  • 3-4 scotch bonnet peppers, chopped or slit (or habanero peppers; adjust quantity for spice level)
  • 2 Irish potatoes, peeled and cubed into medium chunks (substitute Yukon or Russet potatoes if desired)
  • 4-6 mini corn on the cob
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley

Jamaican “Spinners” (Dumplings)

  • 1 cup organic all-purpose flour
  • ¼ cup filtered cold water (plus more if needed)
  • ½ teaspoon sea salt

Instructions

  1. Season the chicken: In a bowl, combine the cleaned and rinsed chicken pieces with sea salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder. Mix thoroughly until the chicken is evenly coated with the spices.
  2. 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 aside.
  3. Prepare the soup base: In the same dutch oven, add an additional tablespoon of olive oil. Add chopped onions and minced garlic, sautéing for 1-2 minutes until fragrant and translucent. Add chopped carrots along with sea salt, black pepper, dried parsley, dried basil, turmeric powder, and garlic powder. Stir to combine and coat the vegetables with the spices.
  4. Add main ingredients: Return the seared chicken to the pot. Pour in the chicken stock and bone broth. Add mini corn cobs, cubed potatoes, thyme sprigs, and scotch bonnet peppers. Stir everything together and bring the mixture to a boil.
  5. Make the Jamaican “spinners” dumplings: In a separate bowl, whisk together flour, sea salt, and a pinch of black pepper. Gradually add filtered cold water while kneading gently until a stiff dough forms. Avoid adding too much water to prevent the dough from becoming too moist.
  6. Shape and add dumplings: Pinch off small portions of the dough and roll between your palms to form long, round dumplings. Repeat until all dough is used. Gently add the dumplings to the boiling soup and stir carefully to incorporate.
  7. Simmer: Reduce heat to low and let the soup simmer for 20-25 minutes until the chicken is fully cooked through and dumplings are tender. Taste and adjust salt as needed.
  8. Serve: Remove from heat and ladle the soup into bowls. Serve immediately with crackers if desired. Enjoy your nourishing Jamaican chicken soup!

Notes

  • You can substitute chicken parts based on preference – drumsticks, breasts, or thighs all work well.
  • Adjust the number of scotch bonnet or habanero peppers depending on desired spice level.
  • If you prefer a less spicy soup, reduce the quantity or remove the peppers.
  • Yukon or Russet potatoes can be used as an alternative to Irish potatoes.
  • Don’t overhydrate the dumpling dough to ensure the proper texture of “spinners.” Add water slowly when mixing.
  • Bone broth adds richness to the soup, but water or vegetable stock can be used for a lighter option.
  • Serve with crackers or bread for an extra comforting meal.

Find it online: https://oliviabakes.com/jamaican-chicken-soup-with-dumplings-recipe/