Jamaican Chicken Soup
Ingredients
For the Chicken:
- 2 lbs organic chicken mix of drumsticks, thighs, or breasts, skin removed
- 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 e.g., Flavo Rice
For the Soup:
- 2 tbsp extra virgin olive oil
- 3 cups low-sodium chicken stock or vegetable stock/water
- 2 16 oz bags organic chicken bone broth
- 2 large carrots peeled and chopped
- 1/2 red onion chopped
- 4 garlic cloves minced
- Handful fresh thyme sprigs
- 2-3 scotch bonnet peppers slit or chopped (or habaneros for less heat)
- 2 medium Irish potatoes peeled and cubed (or Yukon/Russet)
- 4-6 mini corn on the cob or 1 cup frozen corn
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp dried basil
- 1 tsp dried parsley
For the Jamaican Spinners (Dumplings):
- 1 cup organic all-purpose flour or gluten-free flour
- 1/4 cup cold filtered water add more if needed
- 1/2 tsp sea salt
Instructions
- Season the Chicken: In a bowl, season 2 lbs chicken with 1 tsp each of salt, black pepper, smoked paprika, garlic powder, onion powder, and all-purpose seasoning. Marinate overnight for best flavor or at least 30 minutes.
- Sear the Chicken: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear chicken pieces for 2-3 minutes per side until golden. Remove and set aside.
- Sauté Vegetables: In the same pot, add 1/2 chopped red onion, 2 chopped carrots, and 4 minced garlic cloves. Sauté for 3-4 minutes until softened. Add a handful of thyme sprigs, 2-3 scotch bonnet peppers, 1 tsp each of salt, black pepper, turmeric, basil, and parsley. Stir for 1 minute.
- Build the Soup: Return seared chicken to the pot. Add 3 cups chicken stock, 2 bags bone broth, 2 cubed potatoes, and 4-6 mini corn cobs. Bring to a boil, then reduce to a simmer.
- Make the Spinners: In a bowl, mix 1 cup flour and 1/2 tsp salt. Gradually add 1/4 cup cold water, kneading until a smooth dough forms (add more water if needed). Pinch off small pieces, roll into thin, elongated “spinners,” and add to the simmering soup.
- Simmer and Serve: Simmer for 20-25 minutes, stirring occasionally, until chicken is tender, vegetables are soft, and dumplings are cooked through. Remove thyme sprigs and scotch bonnet peppers (if whole). Taste and adjust seasoning. Serve hot with crusty bread, hard dough bread, or water crackers for a true Jamaican Chicken experience.
Notes
- Marinate Chicken: Season chicken overnight for deeper flavor in this Jamaican Chicken Soup.
- Sauté Veggies: Cook onions, garlic, and carrots first to build a flavorful base for this Jamaican Soup.
- Simmer Slowly: Let the soup simmer to meld flavors; avoid high heat to keep ingredients tender.
- Adjust Spice: Use fewer scotch bonnet peppers or milder chiles for a less spicy dinner idea.
- Perfect Spinners: Add water gradually to dumpling dough to avoid a sticky mess in this Jamaican Chicken dish.