Name: Nourishing Jamaican Chicken Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Jamaican
Ingredients: 2 lbs organic chicken (drumsticks, breasts, thighs, or mix); 1 tsp sea salt; 1 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp all-purpose seasoning; 2 Tbsp extra virgin olive oil; 3 cups organic chicken stock, low sodium; 2 (16 oz) bags organic chicken bone broth; 2 large carrots, peeled and chopped; ½ red onion, chopped; 4 garlic cloves, minced; Handful fresh thyme sprigs; 3–4 Scotch bonnet peppers, chopped or slit; 2 Irish potatoes, peeled and cubed; 4–6 mini corn on the cob; 1 tsp sea salt; 1 tsp black pepper; 1 tsp turmeric powder; 1 tsp garlic powder; 1 tsp dried basil; 1 tsp dried parsley; 1 cup organic all-purpose flour; ¼ cup cold filtered water (plus more as needed); ½ tsp sea salt (for dumplings)

Why You’ll Love This Recipe

Authentic taste of Jamaica a warming blend of spices, herbs, and Scotch bonnet peppers.
Nutrient-rich packed with protein, fiber, vitamins, and minerals from chicken, veggies, and bone broth.
One-pot comfort food wholesome and satisfying, perfect for cooler weather or when you need a nourishing boost.
Customizable spice level adjust the Scotch bonnet for milder or bolder heat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

CHICKEN:
2 lbs organic chicken (drumsticks, breasts, thighs, or a mix)
1 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp all-purpose seasoning (such as Flavo Rice)

SOUP:
2 Tbsp extra virgin olive oil
3 cups organic chicken stock, low sodium (or vegetable stock/water)
2 (16 oz) bags organic chicken bone broth
2 large carrots, peeled and chopped
½ red onion, chopped
4 garlic cloves, minced
Handful fresh thyme sprigs
3–4 Scotch bonnet peppers, chopped or slit (or habanero; reduce for less spice)
2 Irish potatoes, peeled and cubed into medium chunks (or Yukon/Russet potatoes)
4–6 mini corn on the cob
1 tsp sea salt
1 tsp black pepper
1 tsp turmeric powder
1 tsp garlic powder
1 tsp dried basil
1 tsp dried parsley

JAMAICAN “SPINNERS” (DUMPLINGS):
1 cup organic all-purpose flour
¼ cup cold filtered water (plus more as needed)
½ tsp sea salt

Directions

Season the chicken: In a large bowl, season chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and all-purpose seasoning. Set aside.
Sear the chicken: Heat olive oil in a large soup pot over medium-high heat. Sear chicken on all sides until lightly browned, about 5–6 minutes.
Build the base: Add onions, garlic, and thyme sprigs. Sauté until fragrant, about 2 minutes.
Add liquids and veggies: Pour in chicken stock and bone broth. Add carrots, potatoes, corn, Scotch bonnet peppers, turmeric, garlic powder, dried basil, dried parsley, salt, and pepper. Stir well.
Simmer: Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until chicken is cooked through and vegetables are tender.
Make the spinners: In a small bowl, combine flour and salt. Slowly add cold water, mixing until a firm dough forms. Pinch off small pieces and roll them between your palms to create thin, tapered dumplings.
Add dumplings: Drop spinners into the soup. Simmer for an additional 10–12 minutes, stirring occasionally, until dumplings are fully cooked and slightly chewy.
Final seasoning: Taste and adjust seasoning as needed. Remove thyme stems and serve hot.

Servings and timing

This recipe serves 6–8 people.

Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour

Variations

Milder version: Use fewer Scotch bonnet peppers or swap for milder chili peppers.
Extra greens: Stir in chopped spinach, callaloo, or kale during the last 5 minutes of cooking.
Root vegetable boost: Add sweet potatoes, yams, or turnips for more depth.
Different protein: Substitute chicken with turkey or fish for a twist.
Gluten-free: Omit spinners or use gluten-free flour for the dumplings.

Storage/Reheating

Storage: Cool completely before storing in airtight containers in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently over medium heat on the stove, adding a splash of stock or water if needed.

FAQs

What are Jamaican “spinners”?

Spinners are small, hand-rolled flour dumplings shaped like short, tapered logs that cook directly in the soup, adding heartiness and texture.

Can I use boneless chicken?

Yes boneless, skinless chicken works well and cooks a bit faster, but bone-in adds richer flavor to the broth.

Is Scotch bonnet very spicy?

Yes it’s quite hot, but also fruity. Adjust the amount to control the spice level.

Can I make this without dumplings?

Absolutely the soup is still delicious and filling without them.

What’s the best way to peel Scotch bonnet peppers?

They don’t need peeling just wash, remove stems, and either slit or chop them before adding.

How do I prevent the soup from being too oily?

Trim excess skin and fat from the chicken before cooking and skim off any surface fat while simmering.

Can I use only water instead of stock?

Yes but stock or bone broth will give a deeper, richer flavor.

Can I make this in a slow cooker?

Yes add all ingredients (except spinners) and cook on low for 6–7 hours or high for 3–4 hours. Add spinners in the last 30 minutes.

How do I keep vegetables from getting mushy?

Cut them into larger chunks and avoid overcooking add more delicate veggies toward the end.

Is this soup good for colds or recovery meals?

Yes it’s warming, hydrating, and full of nutrients, making it a great comfort food when you’re under the weather.

Conclusion

Nourishing Jamaican Chicken Soup blends bold island flavors with the comfort of tender chicken, fresh vegetables, and soft dumplings. Perfect for family dinners, cold days, or when you need a boost, this one-pot meal is hearty, flavorful, and deeply satisfying. Whether you like it mild or with a Scotch bonnet kick, it’s a bowl of pure Caribbean comfort.