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–+ servings
Jamaican Chicken Soup

Nourishing Jamaican Chicken Soup for a Cozy Night In

This Jamaican Chicken Soup is a warm and nourishing dish perfect for cozy evenings, enriched with spices and fresh ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: DINNER
Cuisine: Jamaican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 lbs Organic Chicken can use drumsticks, thighs, or breasts
  • 1 tsp Sea Salt adjust according to taste
  • 1 tsp Black Pepper
  • 1 tsp Smoked Paprika substitute with regular paprika if needed
  • 1 tsp Garlic Powder fresh garlic can provide a stronger taste
  • 1 tsp Onion Powder can substitute with fresh onions
  • 1 tsp All-Purpose Seasoning use Jamaican or Caribbean-style for authenticity
  • 2 tbsp Extra Virgin Olive Oil can replace with vegetable oil
  • 3 cups Organic Chicken Stock substitute with vegetable stock or water as needed
  • 2 bags Organic Bone Broth adds nourishment and flavor
  • 2 large Carrots chopped; can use other root vegetables as a substitute
  • ½ Red Onion chopped; substitute with yellow or white onion if preferred
  • 4 Garlic Cloves minced; intensifies flavor
  • handful Fresh Thyme Sprigs dried thyme can be used as a substitute
  • 3-4 Scotch Bonnet Peppers chopped/slit; substitute with habanero for heat
  • 2 Irish Potatoes cubed; can substitute with Yukon or Russet potatoes
  • 4-6 Mini Corn on the Cob frozen can be used if fresh is unavailable
  • 1 tsp Turmeric Powder optional
  • 1 tsp Dried Basil substitute with oregano if necessary
  • 1 tsp Dried Parsley
For the Dumplings
  • 1 cup Organic All-Purpose Flour for gluten-free, replace with gluten-free flour blend
  • ¼ cup Filtered Cold Water adjust as necessary

Equipment

  • Dutch Oven

Method
 

Steps to Prepare
  1. Season the Chicken: Combine your cleaned chicken with sea salt, black pepper, garlic powder, smoked paprika, and onion powder.
  2. Sear the Chicken: Heat your dutch oven, pour in the olive oil, and sear the chicken on both sides for 2-3 minutes until golden brown.
  3. Prepare the Soup Base: Sauté the chopped red onion and minced garlic until fragrant, then add carrots and seasonings.
  4. Combine Ingredients: Add the seared chicken, chicken stock, bone broth, mini corn, potatoes, thyme, and scotch bonnet peppers to the pot. Bring to a boil.
  5. Make the Dumplings: Whisk together the flour, salt, and black pepper. Gradually add cold water to form a stiff dough.
  6. Cook the Soup: Add the dumplings into the boiling soup. Lower the heat and let it simmer for 20-25 minutes.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 29gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 50IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

Serve with crusty bread to soak up the broth!

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