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Nourishing Jamaican Chicken Soup

Nourishing Jamaican Chicken Soup for Ultimate Comfort

Nourishing Jamaican Chicken Soup is a hearty and comforting dish that envelops you in warmth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Jamaican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 lbs Organic Chicken Drumsticks, breasts, or thighs are fine.
  • 1 tsp Sea Salt Adjust for personal taste.
  • 1 tsp Black Pepper Freshly ground is preferred.
  • 1 tsp Smoked Paprika Regular paprika can be used as a substitute.
  • 1 tsp Garlic Powder Fresh garlic can be used for a more vibrant taste.
  • 1 tsp Onion Powder Chopped fresh onion works well too.
  • 1 tsp All-purpose Seasoning Jamaican seasoning is best.
  • 2 Tbsp Extra Virgin Olive Oil Any cooking oil can be used.
  • 3 cups Organic Chicken Stock Use low-sodium for a healthier option.
  • 32 oz Bone Broth Omit for vegan option.
  • 2 large Carrots Chopped.
  • ½ whole Red Onion Chopped.
  • 4 cloves Garlic Minced.
  • 1 handful Fresh Thyme Dried thyme can be used as a substitute.
  • 3-4 Scotch Bonnet Peppers Chopped/slit.
  • 2 Irish Potatoes Cubed.
  • 4-6 Mini Corn on the Cob Adds sweetness and crunch.
  • 1 tsp Turmeric Powder Optional.
  • 1 tsp Dried Basil Fresh herbs make excellent substitutes.
  • 1 tsp Dried Parsley Fresh herbs make excellent substitutes.
For Jamaican 'Spinners' (Dumplings)
  • 1 cup All-purpose Flour Gluten-free flour is a great alternative.
  • ¼ cup+ Filtered Cold Water Add gradually.
  • ½ tsp Sea Salt

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Season the chicken with sea salt, black pepper, garlic powder, smoked paprika, onion powder, and all-purpose seasoning.
  2. Sear the seasoned chicken in a large Dutch oven with olive oil for 2-3 minutes on each side until golden brown.
  3. Sauté chopped red onion and minced garlic in the same pot for 1-2 minutes.
  4. Add chopped carrots, salt, black pepper, dried basil, and turmeric, cooking for 3-4 minutes.
  5. Pour in chicken stock and bone broth, adding the seared chicken, mini corn, cubed potatoes, thyme, and Scotch bonnet peppers.
  6. Make the dumplings by mixing flour and sea salt, gradually adding water until a stiff dough forms; roll into dumplings.
  7. Drop dumplings into the simmering soup, cover, and cook for 20-25 minutes.
  8. Serve hot, possibly with crusty bread or crackers.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use organic chicken and fresh herbs for best flavor. Adjust spice levels to personal preference. Store leftovers in an airtight container in the fridge for up to 3 days.

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