Nourishing Jamaican Chicken Soup with Dumplings Recipe

Introduction

This Nourishing Jamaican Chicken Soup is a hearty and flavorful dish, packed with tender chicken, fresh vegetables, and traditional spices. The addition of Jamaican “spinners” dumplings makes it comforting and satisfying—a perfect meal for any day.

Ingredients

• 2 lbs. organic chicken (drumsticks, breasts, thighs, or your choice)
• 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 (such as Flavo Rice)
• 2 tablespoons extra virgin olive oil
• 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 (or Yukon/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
• 1 cup organic all-purpose flour
• 1/4 cup filtered cold water (plus more if needed)
• 1/2 tsp sea salt

Instructions

1. Step 1: In a bowl, combine the cleaned and rinsed chicken with 1 tsp sea salt, 1 tsp black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder. Mix thoroughly so the chicken is evenly coated.
2. Step 2: Heat 2 tablespoons olive oil in a dutch oven over medium-high heat. When hot, add the chicken and sear each side for 2-3 minutes until browned. Remove chicken and set aside.
3. Step 3: In the same pot, add an additional tablespoon of olive oil. Sauté the chopped onions and minced garlic until fragrant and translucent, about 1-2 minutes.
4. Step 4: Add the chopped carrots along with salt, black pepper, parsley, basil, turmeric, and garlic powder. Stir well to coat the vegetables with the spices.
5. Step 5: Return the seared chicken to the pot. Pour in the chicken stock, bone broth, add corn cobs, potatoes, thyme sprigs, and scotch bonnet peppers. Stir everything together and bring to a boil.
6. Step 6: To make the Jamaican “spinners” dumplings, whisk together flour, 1/2 tsp sea salt, and black pepper in a bowl. Gradually add cold water, kneading gently until a stiff dough forms. Avoid adding too much water to keep the dough firm.
7. Step 7: Pinch off small pieces of dough and roll them between your palms into long, round dumplings. Repeat until all dough is used.
8. Step 8: Add the dumplings to the boiling soup and gently stir them in. Reduce heat to low and let the soup simmer for 20-25 minutes, or until chicken and dumplings are cooked through.
9. Step 9: Taste and adjust seasoning with additional salt if needed. Remove from heat.
10. Step 10: Serve immediately in bowls. Enjoy with a side of crackers if desired. Bon Appetit!

Tips & Variations

• For a milder heat, reduce the number of scotch bonnet peppers or remove their seeds before adding to the soup.
• Use any preferred cut of chicken; bone-in pieces add richer flavor.
• Substitute potatoes with sweet potatoes for a slightly sweeter note.
• If you prefer thicker soup, mash a few cooked potatoes into the broth before serving.
• Vegetarian option: omit chicken and use vegetable broth, adding extra vegetables like pumpkin or spinach.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The dumplings may thicken the soup upon standing; add a splash of broth or water when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup tastes even better the next day as the flavors have more time to meld. Just be sure to store it properly in the refrigerator and reheat thoroughly before serving.

What if I can’t find scotch bonnet peppers?

If scotch bonnet peppers are unavailable, habanero peppers are a good substitute for authentic heat and flavor. For less spice, you can omit the peppers entirely or use milder chili peppers.

Nourishing Jamaican Chicken Soup with Dumplings Recipe

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★★★★★

4.5 from 59 reviews

This Nourishing Jamaican Chicken Soup is a hearty and flavorful dish featuring tender seared chicken, aromatic spices, fresh vegetables, and traditional Jamaican dumplings known as ‘spinners.’ Perfectly balanced with the heat of scotch bonnet peppers and the warmth of turmeric and herbs, this comforting soup is crafted in a dutch oven and simmered to perfection for a rich and satisfying meal.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Jamaican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 lbs. organic chicken (drumsticks, breasts, thighs, or a mix)
• 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)

Cooking and Soup Base

• 2 Tbsps extra virgin olive oil
• 3 cups organic chicken stock, low-sodium (can substitute vegetable stock or 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 on the sides
• 2 Irish potatoes, peeled and cubed (can 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

Dumplings (Jamaican ‘Spinners’)

• 1 cup organic all-purpose flour
• 1/2 tsp sea salt
• 1/4 cup filtered cold water (plus more if needed)
• Additional black pepper (to taste)

Instructions

1. Season the Chicken: In a bowl, combine cleaned and rinsed chicken with sea salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder. Mix thoroughly until each piece is fully coated in the spices.
2. Season the Chicken: In a bowl, add your freshly cleaned + rinsed chicken along with salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder, mixing everything together until chicken is fully coated.
3. Sear the Chicken: Heat 2 tablespoons of extra virgin olive oil in a dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces and sear each side for about 2-3 minutes to develop a golden crust. Remove the chicken and set aside.
4. Sauté Aromatics: In the same dutch oven, add an additional tablespoon of olive oil. Add chopped red onions and minced garlic, sautéing until they become fragrant and translucent, typically 1-2 minutes.
5. Add Vegetables and Spices: Add chopped carrots to the pot along with sea salt, black pepper, dried parsley, dried basil, turmeric powder, and garlic powder. Stir well, ensuring the vegetables are evenly coated with the seasoning.
6. Add Broth and Simmer: Return the seared chicken to the pot. Pour in the chicken stock and bone broth, then add mini corn on the cob pieces, cubed potatoes, fresh thyme sprigs, and scotch bonnet peppers. Stir to combine all ingredients and bring the mixture to a boil.
7. Prepare the Dumpling Dough: In a bowl, whisk together the flour, sea salt, and black pepper. Gradually add cold water and gently knead until a stiff dough forms. Be careful not to add all the water at once to avoid a dough that is too moist.
8. Shape the Dumplings: Pinch off small portions of the dough and roll between the palms of your hands into long, slender shapes called “spinners.” Continue until all dough is formed into dumplings.
9. Add Dumplings to Soup: Gently add the formed dumplings into the boiling soup. Stir lightly to avoid breaking them apart.
10. Simmer: Reduce heat to low and simmer the soup for 20-25 minutes, or until the chicken is thoroughly cooked and dumplings are tender and fully cooked through. Adjust seasoning with additional salt if needed.
11. Serve: Remove from heat and ladle the soup into bowls. Enjoy immediately, optionally serving with a side of crackers.
12. Enjoy: Bon Appetit! Savor the rich flavors of your homemade Jamaican chicken soup with spinners.

Notes

• Use organic chicken and broth for the best flavor and nutrition.
• You can substitute potatoes with Yukon or Russet varieties.
• If you prefer less heat, reduce the number of scotch bonnet peppers or remove seeds.
• Adjust seasoning according to taste at the end of cooking.
• Do not add all the water at once when making the dumpling dough to ensure it remains stiff.
• Serve with crackers for an authentic Jamaican experience.

Keywords: Jamaican chicken soup, spinners dumplings, chicken soup recipe, Jamaican cuisine, nourishing soup, traditional Jamaican dish