I love this hearty, comforting Jamaican chicken soup full of warm spices, tender chicken, vegetables, and “spinners” (dumplings). It’s a soulful one‑pot meal that nourishes and satisfies.

Why You’ll Love This Recipe

I created this recipe because:

It’s loaded with flavor from Jamaican seasonings and heat from Scotch bonnet peppers.
It’s nutrient‑dense — lots of vegetables, protein, and brothiness.
It works great for meal prep — it’s even better the next day.
The dumplings (“spinners”) make it extra fun and filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

CHICKEN:

2 lbs organic chicken (drumsticks, thighs, breasts, or a 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 (e.g. a Jamaican seasoning blend)

SOUP:

2 Tbsp extra virgin olive oil
3 cups low‑sodium chicken stock
2 (16 oz) bags chicken bone broth
2 large carrots, peeled and chopped
½ red onion, chopped
4 garlic cloves, minced
A handful of fresh thyme sprigs
3–4 Scotch bonnet peppers, chopped or slit (reduce for less heat)
2 Irish potatoes, peeled and cubed
4–6 mini corn on the cob pieces
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 all‑purpose flour
¼ cup cold water (plus more as needed)
½ teaspoon sea salt

Directions

Season the chicken. In a bowl, combine the chicken pieces with the salt, black pepper, smoked paprika, garlic powder, onion powder, and all‑purpose seasoning. Mix until the chicken is fully coated.
Sear the chicken. In a Dutch oven over medium‑high heat, warm 2 Tbsp olive oil. Add the chicken and sear about 2–3 minutes per side until browned. Remove chicken and set aside.
Sauté aromatics. In the same pot, add another tablespoon of olive oil (if needed). Add chopped red onion and garlic; sauté 1–2 minutes until fragrant and translucent.
Add vegetables & spices. Add the chopped carrots. Then stir in sea salt, black pepper, parsley, basil, turmeric, and garlic powder so the veggies get coated.
Combine main soup components. Return the seared chicken to the pot. Add chicken stock, bone broth, corn cobs, cubed potatoes, thyme sprigs, and Scotch bonnet peppers. Stir to combine and bring to a boil.
Prepare spinners. In a bowl, whisk together the flour, salt, and a pinch of black pepper. Gradually add cold water, kneading until a stiff dough forms (don’t add all water at once). Pinch off small pieces and roll between your palms into long, round dumplings (spinners).
Add dumplings to soup. Gently stir the spinners into the boiling soup.
Simmer. Once boiling, reduce heat to low and simmer for 20–25 minutes, or until chicken is cooked through, vegetables are tender, and dumplings are done. Taste and adjust salt if needed.
Serve. Remove from heat, ladle into bowls, and enjoy.

Servings and timing

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 4

Variations

Use sweet potatoes, yams, or cassava instead of regular potatoes for more “ground provision.”
Substitute gluten‑free flour for the dumplings to make them gluten‑free.
Replace Scotch bonnet with jalapeño or serrano for milder heat.
Use only chicken stock (omit bone broth) if you prefer a simpler base.
Try a slow cooker version: Sauté onions, garlic, and carrots on stovetop, then transfer seared chicken and all ingredients into a slow cooker. Cook on low for 6–8 hours, stirring in the dumplings toward the last hour.

storage/reheating

I store leftovers in airtight containers in the refrigerator for 2–3 days. This soup also freezes well (4–6 months). To reheat, thaw if frozen, then warm gently on the stovetop or in the microwave. The dumplings may absorb liquid, so I sometimes add extra broth or water while reheating.

FAQs

How can I make this soup less spicy?

I use fewer Scotch bonnet peppers or replace them with milder peppers like jalapeños. I also slit them instead of chopping them, so less heat is released.

Can I use skin-on chicken?

Yes, though I prefer skinless to reduce excess fat in the broth. If using skin-on, you can remove the skin after cooking or skim off fat.

Are the dumplings really necessary?

They add texture and heartiness (called “spinners”), but you can skip them or use small pasta shapes if you prefer.

Could I turn this into a vegetarian version?

Yes — omit the chicken and use vegetable stock/broth, plus hearty vegetables and protein substitutes like beans or tofu.

Does the flavor improve over time?

Absolutely — like many soups, the flavors deepen if rested overnight. I often find it tastes even better the next day.

Conclusion

This Jamaican Chicken Soup is one of my go-to comfort dishes. The rich broth, spicy kick, hearty vegetables, and dumplings come together to provide warmth, nourishment, and satisfaction. I hope you try making it and enjoy many bowls of delicious, soul-warming soup.

Nourishing Jamaican Chicken Soup