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Nourishing Jamaican Chicken Soup with Spinners (Dumplings) Recipe

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★★★★

3.9 from 45 reviews

This Nourishing Jamaican Chicken Soup is a hearty, flavorful dish that layers tender seared chicken, fresh vegetables, and aromatic spices in a comforting broth enriched with homemade Jamaican dumplings called ‘spinners.’ Perfect for a wholesome lunch or dinner, this soup combines traditional Caribbean flavors like scotch bonnet peppers, thyme, and turmeric with a soothing bone broth base to deliver both nourishment and warmth in every bowl.

Ingredients

Scale

Chicken and Seasonings

  • 2 lbs. organic chicken (drumsticks, breasts, thighs, or a mix)
  • 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)
  • 2 Tbsps extra virgin olive oil

Broth and Vegetables

  • 3 cups organic low-sodium chicken stock (substitute vegetable stock or water if desired)
  • 2 (16 oz.) bags organic chicken bone broth
  • 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 (can substitute 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

For the Jamaican “Spinners” (Dumplings)

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

Instructions

  1. Season the Chicken: In a bowl, combine the cleaned and rinsed chicken with sea salt, black pepper, garlic powder, smoked paprika, onion powder, and all-purpose seasoning. Mix thoroughly until the chicken pieces are evenly coated with the spice 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 and sear each side for 2-3 minutes until golden brown. Remove chicken from the pot and set aside.
  3. Sauté Aromatics: Add an additional tablespoon of olive oil to the same Dutch oven. Add chopped onions and minced garlic, sautéing for 1-2 minutes until fragrant and translucent.
  4. Add Vegetables and Spices: Stir in chopped carrots, then add sea salt, black pepper, parsley, basil, turmeric, and garlic powder. Mix well to coat the vegetables evenly 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 to combine all ingredients evenly and bring the mixture to a boil.
  6. Prepare the Jamaican “Spinners”: In a separate bowl, whisk together flour, sea salt, and black pepper. Slowly add cold filtered water a little at a time while stirring until a stiff dough forms. Be careful not to add too much water to keep the dough firm.
  7. Form Dumplings: Pinch small portions of dough and roll them between the palms of your hands into long, thin, round-shaped dumplings, traditionally called “spinners.” Repeat until all dough is used.
  8. Add Dumplings to Soup: Gently add the formed spinners into the boiling soup, stirring carefully to distribute them evenly without breaking.
  9. Simmer 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.
  10. Final Seasoning and Serve: Taste the soup and add additional salt if needed. Remove from heat and ladle into bowls. Serve immediately, optionally accompanied by crackers.
  11. Enjoy: Relish the comforting flavors of this traditional Jamaican chicken soup, perfect for any season.

Notes

  • Use organic and fresh ingredients to maximize flavor and nutrition.
  • Adjust the number of scotch bonnet peppers according to your heat preference; they are very spicy.
  • You can substitute chicken stock with vegetable stock or water if preferred.
  • Ensure the dough for the spinners is stiff; too much water will make them fall apart in the soup.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • For a milder soup, remove the scotch bonnet peppers after simmering to reduce spice.
  • This soup pairs wonderfully with simple crackers or bread on the side for added texture.

Keywords: Jamaican chicken soup, Jamaican spinners, Caribbean soup, chicken dumplings, scotch bonnet soup, bone broth soup, hearty chicken soup

Find it online: https://foodiecara.com/nourishing-jamaican-chicken-soup-with-spinners-dumplings-recipe/