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–+ servings
Jamaican Chicken Soup

Hearty Jamaican Chicken Soup: A Comforting Classic for All

This Jamaican Chicken Soup is a hearty, gluten-free dish, perfect for warming heart and soul on chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Jamaican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs Organic Chicken Can substitute with drumsticks, breasts, or thighs.
  • 1 tsp Sea Salt Adjust to taste.
  • 1 tsp Black Pepper Adds mild spice kick.
  • 1 tsp Smoked Paprika Introduces smoky depth.
  • 1 tsp Garlic Powder Use fresh garlic if preferred.
  • 1 tsp Onion Powder Adds complex flavor.
  • 1 tsp All-Purpose Seasoning Substitute with preferred blend.
  • 2 tbsp Extra Virgin Olive Oil For searing chicken and sautéing vegetables.
  • 3 cups Organic Chicken Stock Can use vegetable stock or water.
  • 2 bags Organic Bone Broth Adds richness and nutrients.
For the Vegetables
  • 2 large Carrots Chopped.
  • ½ whole Red Onion Chopped.
  • 4 cloves Garlic Minced.
  • 1 handful Fresh Thyme Sprigs
  • 3-4 Scotch Bonnet Peppers Chopped or slit.
  • 2 Irish Potatoes Cubed.
  • 4-6 Mini Corn on the Cob
  • 1 tsp Turmeric Powder
  • 1 tsp Dried Basil
  • 1 tsp Dried Parsley
For the Dumplings
  • 1 cup Organic All-Purpose Flour Substitute with gluten-free flour as needed.
  • ¼ cup Filtered Cold Water More if needed.
  • ½ tsp Sea Salt For dumplings.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. In a large bowl, combine your organic chicken pieces with sea salt, black pepper, garlic powder, smoked paprika, onion powder, and all-purpose seasoning. Toss to coat.
  2. Heat two tablespoons of extra virgin olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken and sear for 2-3 minutes on each side until browned.
  3. Add chopped red onion and minced garlic to the pot, sauté for about 2-3 minutes until aromatic.
  4. Return the seared chicken to the pot along with chicken stock and bone broth. Add chopped carrots, cubed potatoes, thyme sprigs, and split Scotch bonnet peppers. Bring to a boil.
  5. To make the dumplings, mix flour with sea salt and gradually add cold water until a stiff dough forms. Roll into small, finger-sized dumplings.
  6. Once boiling, gently drop in the dumplings, reduce heat to low, cover, and simmer for 20-25 minutes.
  7. Taste the soup, adjust seasoning if needed, and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 5gVitamin A: 120IUVitamin C: 50mgCalcium: 4mgIron: 15mg

Notes

This soup can be refrigerated for up to 3 days or frozen for up to 6 months.

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