Name: Nourishing Jamaican Chicken Soup
Ingredients: 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. Jamaican blend); 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; 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; 1 cup all-purpose flour (for spinners); ¼ cup cold water (plus more as needed); ½ teaspoon sea salt (for spinners)

Description

A hearty and comforting Jamaican chicken soup packed with warm spices, tender chicken, vibrant vegetables, and traditional dumplings known as ‘spinners’. A nourishing, flavorful one-pot meal perfect for any day.

Ingredients

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. Jamaican blend)
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
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
1 cup all-purpose flour (for spinners)
¼ cup cold water (plus more as needed)
½ teaspoon sea salt (for spinners)

Instructions

In a bowl, season the chicken with sea salt, black pepper, smoked paprika, garlic powder, onion powder, and all-purpose seasoning. Mix to coat evenly.
Heat 2 Tbsp olive oil in a Dutch oven over medium-high heat. Sear chicken for 2–3 minutes per side until browned. Remove and set aside.
In the same pot, add chopped red onion and garlic. Sauté for 1–2 minutes until fragrant and translucent.
Add chopped carrots, then stir in salt, pepper, turmeric, garlic powder, basil, and parsley to coat vegetables.
Return seared chicken to the pot. Add chicken stock, bone broth, corn, cubed potatoes, thyme sprigs, and Scotch bonnet peppers. Stir and bring to a boil.
In a separate bowl, mix flour, salt, and a pinch of black pepper. Gradually add water, kneading into a stiff dough. Roll into small dumplings (spinners).
Add dumplings to the boiling soup and gently stir.
Reduce heat to low and simmer for 20–25 minutes, until chicken is cooked, vegetables are tender, and dumplings are done. Adjust salt to taste.
Remove from heat and serve hot in bowls.

Notes

Reduce or substitute Scotch bonnet peppers for a milder version.
Soup tastes even better the next day after flavors meld.
Swap regular potatoes with sweet potatoes or yams for a twist.
Use gluten-free flour to make dumplings gluten-free.
Add more broth or water when reheating, as dumplings may absorb liquid.