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Authentic Jamaican Chicken Soup Recipe

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4.5 from 145 reviews

This Nourishing Jamaican Chicken Soup is a hearty and flavorful one-pot meal featuring tender seasoned chicken, vibrant vegetables, aromatic herbs, and traditional Jamaican spinners (dumplings). Perfect for those craving a comforting, spicy stew with a Caribbean twist, this recipe brings a balance of spicy, savory, and earthy flavors.

Ingredients

Chicken

  • 2 lbs. organic chicken (drumsticks, breasts, thighs, or mix)
  • 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 (such as 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 of fresh thyme sprigs
  • 3-4 scotch bonnet peppers, chopped or slit (use habanero peppers as substitute; reduce for less heat)
  • 2 Irish potatoes, peeled and cubed (can substitute Yukon or Russet)
  • 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
  • ÂĽ cup filtered cold water (plus more if needed)
  • ½ teaspoon sea salt

Instructions

  1. Season the Chicken: In a bowl, combine the rinsed chicken with sea salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder. Mix thoroughly until all pieces of chicken are evenly coated with the seasoning blend.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces and sear each side for 2-3 minutes until golden brown. 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. Sauté the chopped onion and minced garlic for 1-2 minutes until fragrant and translucent. Stir in the chopped carrots followed by salt, black pepper, parsley, basil, turmeric, and garlic powder, mixing so the vegetables are well-coated with the spices.
  4. Add Main Ingredients and Broth: Return the seared chicken to the pot. Add chicken stock, chicken bone broth, mini corn cobs, cubed potatoes, fresh thyme, and scotch bonnet peppers. Stir everything together, then bring to a rolling boil over high heat.
  5. Make the Jamaican “Spinners” (Dumplings): In a bowl, whisk together flour, sea salt, and black pepper. Gradually add cold water while kneading gently until you form a stiff dough. Form the dough into small, long, round dumplings by pinching off small pieces and rolling them between your palms.
  6. Add Dumplings and Simmer: Gently add the dumplings into the boiling soup, stirring carefully so they don’t break. Reduce heat to low and simmer the soup for 20-25 minutes, or until the chicken is fully cooked and dumplings are tender. Adjust salt to taste if necessary.
  7. Serve: Remove the pot from heat. Ladle the soup into bowls and serve immediately. Enjoy with a side of crackers if desired. Bon Appetit!

Notes

  • You can substitute chicken cuts based on preference—drumsticks, thighs, or breasts all work well.
  • Adjust the number of scotch bonnet peppers based on your spice tolerance or substitute with milder peppers like habaneros.
  • Make sure the dumpling dough is stiff to prevent it from dissolving into the soup.
  • This soup pairs wonderfully with Caribbean crackers or flatbreads on the side.
  • For a less spicy version, omit or reduce the scotch bonnet peppers.
  • Use organic and low-sodium broth options for a more healthful dish.

Find it online: https://forkvista.com/authentic-jamaican-chicken-soup-recipe/