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–+ servings

Nourishing Jamaican Chicken Soup

Course: Main Course, Soup
Cuisine: Jamaican
Keyword: Chicken Soup, comfort food, Dumplings, Jamaican Recipe, Nourishing Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 450kcal
A comforting and nutrient-rich soup made with tender chicken, vibrant vegetables, and Jamaican spinners (dumplings), perfect for chilly days or when you're feeling under the weather.
Print Recipe

Ingredients

For the 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 Flavo Rice recommended
  • 2 tablespoons Extra virgin olive oil

For the Soup

  • 3 cups organic chicken stock, low-sodium Vegetable stock or water can be substituted if desired.
  • 2 (16 oz.) bags organic bone broth, chicken
  • 2 large carrots, peeled and chopped
  • 0.5 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 handful fresh thyme sprigs
  • 3-4 scotch bonnet peppers, chopped or slit on the sides
  • 2 Irish potatoes, peeled and cubed into medium chunks 2 Substitute with Yukon or Russet potatoes.
  • 4-6 pieces mini corn on the cob
  • 1 teaspoon turmeric powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley

For the Dumplings

  • 1 cup organic all-purpose flour
  • 0.25 cup filtered cold water Add more if needed.
  • 0.5 teaspoon sea salt

Instructions

Season the Chicken

  • In a big bowl, mix sea salt, black pepper, smoked paprika, garlic powder, onion powder, and all-purpose seasoning. Rub this spice mix all over the chicken pieces until well coated.

Sear the Chicken

  • In a large pot, heat the extra virgin olive oil over medium heat. Add the seasoned chicken pieces and sear them for about 5-7 minutes on each side until they turn golden brown.

Make the Soup

  • Remove the chicken from the pot and set it aside. In the same pot, add the chopped carrots, red onion, minced garlic, and fresh thyme. Sauté these vegetables for about 5 minutes until they are soft.
  • Return the chicken to the pot and pour in the chicken stock and bone broth. Bring to a boil, then reduce heat to a simmer.
  • Add chopped scotch bonnet peppers, cubed Irish potatoes, and mini corn on the cob. Stir well and season with sea salt, black pepper, turmeric powder, garlic powder, dried basil, and dried parsley.
  • Let the soup simmer for about 30 minutes, or until the chicken is fully cooked and the vegetables are tender.

Make the Dumplings

  • In a bowl, mix the all-purpose flour with the ½ teaspoon sea salt. Gradually add filtered cold water until it forms a soft dough.
  • Knead the dough for a minute and roll it into small thin cylinders or balls, about 1 inch long.
  • Once the soup is ready, add the dumplings to the pot and let them cook for an additional 10-15 minutes until they float to the top.

Serve

  • Serve the soup in big bowls, ensuring each bowl contains chicken, vegetables, and dumplings. Garnish with fresh herbs if desired.

Notes

Taste the broth before serving and adjust seasoning as needed. If you prefer a thicker soup, you can mash some of the potatoes before adding dumplings.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 50g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Sodium: 900mg | Fiber: 6g | Sugar: 4g