Jamaican Chicken Soup
Hearty Jamaican chicken soup with dumplings, carrots, corn, and rich island spices.
Ingredients
- Chicken: Drumsticks breasts, thighs
- Vegetables: Carrots red onion, garlic, Irish potatoes, corn
- Seasonings: Thyme black pepper, sea salt, smoked paprika, garlic powder, onion powder, turmeric, dried basil, dried parsley
- Broth: Chicken stock bone broth
- Dumplings "Spinners": Flour, sea salt, water
- Other: Scotch bonnet peppers olive oil
Instructions
- Season the chicken with spices.
- Sear the chicken in olive oil and set aside.
- Sauté onions, garlic, and carrots in the same pot.
- Add stock, bone broth, potatoes, corn, thyme, and peppers. Bring to a boil.
- Prepare dumplings ("spinners") and add them to the soup.
- Simmer for 20-25 minutes until chicken and dumplings are fully cooked.
- Serve hot with crackers or bread.
Notes
- It can be made gluten-free by using GF flour for dumplings.
- Storage: Refrigerate for 2-3 days or freeze for up to 6 months.
- Slow Cooker Option: Cook on low for 6-8 hours after sautéing aromatics.