Nourishing Jamaican Chicken Soup

🖋️ Written by Emma

Why make this recipe

Nourishing Jamaican Chicken Soup is more than just a delightful dish; it’s a warm hug in a bowl. This soup is perfect for chilly days, when you’re feeling under the weather, or simply when you crave something comforting. With its aromatic spices and hearty ingredients, it brings a taste of Jamaica right to your home. Plus, it’s loaded with nutrients from fresh veggies and chicken, making it a wholesome meal for the whole family.

How to make Nourishing Jamaican Chicken Soup

Ingredients:

• 2 lbs. organic chicken (You can use drumsticks, breasts, thighs, etc.)
• 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 (I love using Flavo Rice)
• 2 Tbsps extra virgin olive oil
• 3 cups organic chicken stock, low-sodium (You can sub with vegetable stock or water, if desired)
• 2 (16 oz.) bags organic bone broth, chicken
• 2 large carrots, peeled and chopped
• 1/2 red onion, chopped
• 4 garlic cloves, minced
• Handful of fresh thyme sprigs
• 3-4 scotch bonnet peppers, chopped or slit on the sides
• 2 Irish potatoes, peeled and cubed into medium chunks (You can sub with 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
• 1 cup organic all-purpose flour
• 1/4 cup filtered cold water (Plus more if needed)
• 1/2 tsp sea salt

Directions:

Season the Chicken: In a bowl, mix the sea salt, black pepper, smoked paprika, garlic powder, onion powder, and all-purpose seasoning. Rub this mix onto the chicken pieces thoroughly.

Sear the Chicken: In a large pot, heat the olive oil over medium-high heat. Add the seasoned chicken and sear until golden brown on all sides. Remove the chicken and set it aside.

To Make the Soup: In the same pot, add the chicken stock and bone broth, scraping up any browned bits from the bottom. Add in carrots, red onion, minced garlic, thyme, and scotch bonnet peppers. Bring to a boil. Return the chicken to the pot, cover, and reduce heat. Let it simmer for about 30-40 minutes or until chicken is cooked through.

To Make the Jamaican “Spinners” (Dumplings): In a bowl, mix the flour, sea salt, and cold water. Knead until you have a soft dough. Roll into small dumplings. Add them to the soup about 10 minutes before serving.

How to serve Nourishing Jamaican Chicken Soup

Serve the soup hot in bowls. Make sure to add pieces of chicken, veggies, and a few dumplings in each serving. It’s delicious on its own, but you can also pair it with some crusty bread or rice for a heartier meal.

How to store Nourishing Jamaican Chicken Soup

Cool the soup completely before storing. Place it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it. Just make sure to leave some space in the container, as it will expand when frozen.

Tips to make Nourishing Jamaican Chicken Soup

• For added depth of flavor, let the soup simmer longer.
• Adjust the number of scotch bonnet peppers according to your spice preference.
• Feel free to add other vegetables like bell peppers or spinach.
• Use leftover chicken bones to make your own stock for richer flavor.

Variation (if any)

You can create a vegetarian version of the soup by replacing chicken with beans or lentils and using vegetable stock. You can also skip the dumplings if you prefer a lighter soup.

FAQs

Q: Can I make this soup in advance?
A: Yes, this soup actually tastes better the next day as the flavors meld together.

Q: What can I use if I can’t find scotch bonnet peppers?
A: You can substitute with habanero peppers, but use them sparingly as they are very spicy.

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but make sure it is fully thawed and cooked through before serving.

Nourishing Jamaican Chicken Soup

A wholesome and comforting soup loaded with fresh veggies and chicken, perfect for chilly days or when you’re feeling under the weather.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Jamaican

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 lbs organic chicken (You can use drumsticks, breasts, thighs, etc.)
• 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 (I love using Flavo Rice)
• 2 Tbsps extra virgin olive oil

For the Soup Base

• 3 cups organic chicken stock, low-sodium (You can sub with vegetable stock or water, if desired)
• 2 (16 oz.) bags organic bone broth, chicken
• 2 large carrots, peeled and chopped
• 1/2 medium red onion, chopped
• 4 cloves garlic, minced
• Handful fresh thyme sprigs
• 3-4 scotch bonnet peppers, chopped or slit on the sides
• 2 medium Irish potatoes, peeled and cubed into medium chunks (You can sub with Yukon or Russet potatoes)
• 4-6 mini corn on the cob

For the Spinners (Dumplings)

• 1 cup organic all-purpose flour
• 1/4 cup filtered cold water (Plus more if needed)
• 1/2 tsp sea salt

Method

 

Preparation

1. In a bowl, mix the sea salt, black pepper, smoked paprika, garlic powder, onion powder, and all-purpose seasoning. Rub this mix onto the chicken pieces thoroughly.

Cooking the Chicken

1. In a large pot, heat the olive oil over medium-high heat. Add the seasoned chicken and sear until golden brown on all sides. Remove the chicken and set it aside.

Making the Soup

1. In the same pot, add the chicken stock and bone broth, scraping up any browned bits from the bottom. Add in carrots, red onion, minced garlic, thyme, and scotch bonnet peppers. Bring to a boil.
2. Return the chicken to the pot, cover, and reduce heat. Let it simmer for about 30-40 minutes or until chicken is cooked through.

Making the Dumplings

1. In a bowl, mix the flour, sea salt, and cold water. Knead until you have a soft dough. Roll into small dumplings. Add them to the soup about 10 minutes before serving.

Notes

For added depth of flavor, let the soup simmer longer. Adjust the number of scotch bonnet peppers according to your spice preference. Feel free to add other vegetables like bell peppers or spinach. Use leftover chicken bones to make your own stock for richer flavor. Cool the soup completely before storing. It will stay fresh for about 3-4 days in the refrigerator.