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Jamaican Chicken Soup with Dumplings Recipe

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4.9 from 104 reviews

This Nourishing Jamaican Chicken Soup is a hearty, flavorful dish packed with tender organic chicken, fresh vegetables, traditional Jamaican spices, and authentic ‘spinners’ dumplings. A comforting meal simmered to perfection, balancing spicy scotch bonnet peppers with aromatic herbs and a rich bone broth base. Perfect for a soul-warming dinner that brings Caribbean flair to your table.

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, adjust for spice level)
  • 2 Irish potatoes, peeled and cubed (or Yukon/Russet potatoes)
  • 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, place the cleaned and rinsed chicken pieces. Add sea salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder. Mix thoroughly until the chicken is evenly coated with the seasoning blend.
  2. 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 and sear each side for about 2-3 minutes to build a golden crust. Remove the chicken from the pot and set aside.
  3. Sauté Aromatics: In the same Dutch oven, add an additional tablespoon of olive oil. Add the chopped red onions and minced garlic. Sauté for 1-2 minutes until they become fragrant and translucent, enhancing the soup’s flavor base.
  4. Add Vegetables and Spices: Stir in the chopped carrots, sea salt, black pepper, dried parsley, dried basil, turmeric powder, and garlic powder. Mix well so the veggies are coated with the spices.
  5. Combine Soup Ingredients: Return the seared chicken to the pot. Add chicken stock, bone broth, mini corn cobs, cubed potatoes, fresh thyme sprigs, and scotch bonnet peppers. Stir everything together to combine and bring the mixture to a boil over high heat.
  6. Prepare the Dumplings: In a bowl, whisk together the flour, sea salt, and a pinch of black pepper. Gradually add the cold filtered water while kneading gently until a stiff dough forms. Avoid adding all the water at once to maintain proper dough consistency.
  7. Form the Jamaican “Spinners”: Pinch off small portions of dough and roll them between your palms to create long, round dumplings resembling spinners. Continue until all dough is used.
  8. Add Dumplings and Simmer: Gently stir the dumplings into the boiling soup. Reduce heat to low and let the soup simmer uncovered for 20-25 minutes, or until the chicken is cooked through and the dumplings are tender and fully cooked.
  9. Finish and Serve: Taste and adjust seasoning by adding additional salt if needed. Remove the pot from heat and ladle the soup into bowls. Serve immediately, optionally accompanied by crackers for added texture.

Notes

  • Reduce the number of scotch bonnet peppers if you prefer a milder soup.
  • You can substitute chicken stock with vegetable stock or water for a lighter broth.
  • If you don’t have Irish potatoes, Yukon or Russet potatoes work well as substitutes.
  • To ensure dumplings have the perfect texture, avoid making the dough too wet.
  • This soup can be stored refrigerated for 3-4 days and reheated gently before serving.

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