Jamaican Chicken Soup with Dumplings Recipe

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Warm & Familiar Jamaican Chicken Soup with Dumplings Recipe

There’s something deeply comforting about a pot of homemade soup, especially when it’s filled with tender chicken, hearty vegetables, and those little pockets of dough we call dumplings. This Jamaican Chicken Soup with Dumplings Recipe takes all those cozy elements and adds layers of island spices and warmth that wrap you in a hug from the inside out. I remember the first time I made this soup—it filled my kitchen with such a fragrant steam, the smell alone made me eager to dive in. You’ll notice how the Scotch bonnet peppers add just the right amount of heat without overpowering the gentle, earthy broth. It’s like a little celebration in every spoonful. Whether you’re looking for a hearty weeknight meal or a soulful dish to share on a chilly day, this soup offers both nourishment and a soulful Caribbean spirit. Grab your apron—I can’t wait for you to enjoy every buttery, velvety bite of this one!

Ingredient Breakdown

• Organic chicken: Provides tender, juicy protein; use your favorite cuts like drumsticks or thighs for deep flavor.
• Sea salt & black pepper: Essential basics that season and enhance every ingredient.
• Smoked paprika & garlic powder: Add smoky and savory undertones complementing the chicken.
• All-purpose seasoning (like Flavo Rice): A Jamaican kitchen staple that boosts depth and complexity.
• Extra virgin olive oil: For searing chicken and sautéing aromatics; its fruity notes help build flavor.
• Low-sodium chicken stock & bone broth: Forms a rich, velvety base for the soup; can swap with vegetable stock or water.
• Carrots, red onion, garlic: Classic aromatics that bring sweetness and fragrance.
• Fresh thyme: Lends earthy, herbal warmth essential in Caribbean cooking.
• Scotch bonnet peppers: Signature heat source; habaneros work too—adjust quantity to taste.
• Irish potatoes: Provide creamy texture after simmering; Yukon or Russet are great substitutes.
• Mini corn on the cob: Adds a delightful sweetness and crunchy texture burst.
• Turmeric, dried basil & parsley: Brighten the soup with color and layered herbal notes.
• Dumplings (spinters): Simple flour dough shaped into little cylinders; they soak up soup flavors beautifully.

Before You Start

Prep is your secret weapon here—have your chicken trimmed and seasoned, veggies peeled and chopped, and spices measured out. This mise en place approach helps the cooking flow effortlessly. No oven here, but if you want to soften your dumpling dough slightly, you can let it rest a few minutes before shaping.

How to Make Jamaican Chicken Soup with Dumplings Recipe

1. Season the chicken: Toss your cleaned chicken in a bowl with sea salt, black pepper, smoked paprika, garlic powder, onion powder, and all-purpose seasoning until every piece wears a flavorful coat. This step sets your dish’s foundation—don’t skip it.
2. Sear the chicken: Heat 2 tablespoons of olive oil in a dutch oven over medium-high heat. Place chicken pieces in and sear each side for 2-3 minutes until lightly golden with crispy edges. This caramelization locks in juice and builds complex flavor. Set chicken aside.
3. Sauté aromatics: In the same pot, add a tablespoon more olive oil. Toss in chopped onions and minced garlic, stirring until translucent and fragrant, about 1-2 minutes. You’ll notice the kitchen start to smell beautifully inviting.
4. Add veggies and spices: Stir in chopped carrots along with sea salt, black pepper, dried parsley, basil, turmeric, and additional garlic powder. Coating the veggies in spices helps release their aroma and flavor as they soften.
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Cook Like a Pro
When searing chicken, resist the urge to move it around too much. Let it sit for a few minutes to develop that golden crust which adds both flavor and appealing texture. Also, slicing your Scotch bonnet peppers carefully—or even just slit them—lets the heat disperse gradually, so you control your spice level without losing flavor.
5. Combine main soup ingredients: Return the seared chicken to the pot. Pour in chicken stock and bone broth, then add the mini corn cobs, cubed potatoes, thyme sprigs, and scotch bonnet peppers. Stir gently to distribute ingredients evenly and bring everything to a boil.
6. Prepare the Jamaican “Spinners” dumplings: In a separate bowl, whisk flour, sea salt, and black pepper. Slowly add cold water and knead until a stiff dough forms. The key is not to add too much water—too soft a dough won’t hold its shape well in the soup.
7. Shape the dumplings: Pinch small pieces of dough and roll them between your palms into long, slender “spinners.” They should be firm but tender. As you drop these into the boiling soup, they’ll absorb the rich broth and become satisfyingly chewy.
8. Simmer the soup: Once dumplings are in, lower the heat to a gentle simmer. Cook uncovered for 20 to 25 minutes until chicken is tender, potatoes are soft, and dumplings have cooked through. The simmer lets flavors marry beautifully without turning the broth cloudy.
9. Adjust seasoning and serve: Taste your soup and add extra salt if needed. Ladle into bowls while warm, enjoying it with crackers or fresh bread on the side. The interplay of soft dumplings, tender chicken, and sweet corn kernels makes each spoonful a delight.

Flavor Variations for Jamaican Chicken Soup with Dumplings Recipe

• Coconut milk twist: Stir in 1 cup of coconut milk near the end for a creamy, tropical richness.
• Sweet potato swap: Replace Irish potatoes with sweet potatoes for a sweeter, earthier profile.
• Herb boost: Add fresh cilantro or green onions just before serving to brighten flavors.
• Seafood surprise: Try substituting half the chicken with salted cod for a traditional coastal variation.
• Greens addition: Toss in chopped callaloo or kale during the last 5 minutes for a hearty, nutritious upgrade.
• Spice level: For milder heat, use fewer Scotch bonnets or remove seeds; to kick it up, add a touch of diced ginger.

Storage, Freezer & Reheat Tips

• Refrigerate: Store cooled soup in airtight containers for up to 3 days. The dumplings soften over time, so reheating gently is key to maintaining texture.
• Freeze: Soup freezes well up to 3 months. Separate broth and dumplings if possible for best results; reheat gently to avoid dumplings turning mushy.
• Reheat: Warm on low heat on the stovetop, stirring occasionally to prevent sticking. Avoid microwave heating which can toughen dumplings.
• Refresh: If dumplings lose their bounce, a splash of fresh broth or water can revive the soup’s silky consistency.

Jamaican Chicken Soup with Dumplings Recipe FAQs

• Can I make this soup vegetarian? Absolutely! Use vegetable stock and skip the chicken, adding additional veggies and perhaps beans for protein.
• What if I don’t have Scotch bonnet peppers? Habaneros are a good substitute; for less heat, reduce quantity or remove seeds.
• How do I know when dumplings are cooked? They’ll float to the surface and have a firm but tender bite after simmering about 20 minutes.
• Can I prepare the dumpling dough ahead of time? Yes! Wrap it tightly and refrigerate up to 24 hours to save time before cooking.
• Is bone broth necessary? It adds wonderful depth, but chicken stock alone works well too.

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