Spicy One-Pot Jerk Chicken and Dumplings

Up close shot of chicken and dumplings on a brown wood table with spoon.

5 from 7 votes

Spicy One-Pot Jerk Chicken and Dumplings

Indulge in the ultimate comfort food with a Jamaican flare through our Spicy One-Pot Jerk Chicken and Dumplings recipe! Think tender, succulent chicken breasts infused with warming jerk seasoning, mingling with onion, carrots, and bell peppers, all topped with fluffy homemade dumplings.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Keyword: chicken, chicken soup, cozy, dinner, dumplings, easy, fall recipe, family-friendly, Jamaican, jerk, lunch, one pot, soup, winter

Servings: servings

Calories: 523kcal

Author: Shanika

Ingredients

SOUP:

2 cups shredded jerk chicken (To make this, follow my Shredded Chicken Recipe using jerk seasoning instead)
2 Tbsps Extra virgin olive oil
2 Tbsps organic all-purpose flour
½ red onion, chopped
2 carrots, peeled + chopped
3 garlic cloves, minced
1 medium bell pepper, chopped (You can use any color)
2 fresh thyme sprigs
1-2 scotch bonnet peppers, chopped or whole (You can also use habanero pepper)
1 tablespoon jerk seasoning
4 cups organic chicken stock or vegetable broth
1 cup organic heavy cream

DUMPLINGS:

1 ½ cups organic all-purpose flour
1 ½ tsps baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup Buttermilk (For a dairy-free option: use Almond milk + 1 tablespoon apple cider vinegar)
½ teaspoon garlic powder

US Customary - Metric

Instructions

TO MAKE THE SOUP:

In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the chopped onions and minced garlic and sauté until fragrant, about 1-2 minutes. Add the carrots, bell peppers, and scotch bonnet pepper, stirring and sautéing until slightly tender, about 2-3 minutes. Add the flour and jerk seasoning, stirring until combined.
Add in the chicken stock, stirring frequently to avoid lumping until thickened. Add in the heavy cream, thyme sprigs, and shredded chicken (made with jerk seasoning), stirring to combine. Reduce the heat to low and let everything simmer.

MAKE THE DUMPLINGS:

In a bowl, add the flour, baking powder, baking soda, salt, and garlic powder, mixing everything together. Add the buttermilk slowly, stirring until dough is moistened enough to "stick together".
Scoop about 1-2 Tbsps of dumpling dough using a large ice cream scoop (or regular spoon), dropping each one into soup. Repeat until all dumplings are made and added.
Continue to simmer the soup for about 10-15 minutes (stirring occasionally) or until dumplings have swollen and cooked through and veggies are tender.
Remove from heat, discard thyme leaves, and serve immediately into prepared bowl(s), top with a side of bread or salad, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the flour with a gluten-free version and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.

Nutrition