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Jamaican Nourishing Chicken Soup
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Jamaican Nourishing Chicken Soup

This healthy and vegetable-packed Jamaican chicken soup will keep you feeling your best, thanks to carrots, turmericaa nd fluffy dumplings!
Course Main Course
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

COOKED CHICKEN:

  • 2 lbs. organic chicken (drumstick, breasts, etc.)
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 Tbsp Extra virgin olive oil

SOUP:

  • 2 cups organic chicken stock, low-sodium
  • 2 (16 oz.) bags organic bone broth 
  • 2 large carrots, peeled + chopped
  • 1 cup yellow corn kernels, frozen
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 3-4 scotch bonnet peppers, whole with a slit (You can also use habanero peppers)
  • 2 tsps turmeric powder
  • 2 tsps sea salt + black pepper, each
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried parsley

JAMAICAN "SPINNERS" (DUMPLINGS):

  • 1 cup organic all-purpose flour
  • 1/2 tsp sea salt
  • 1/4 cup filtered cold water (plus, more if needed!)

Instructions

TO SEAR THE CHICKEN:

  • Rinse and season the chicken with salt, black pepper, smoked paprika, and garlic powder.
  • Add oil to a large Dutch oven over medium-high heat and once heated, add the season chicken, side by side and cook until one side has become golden. Flip unto their opposite sides and sear again until golden. Remove and set aside in a plate.
  • Add the onions and garlic, sautéing until fragrant and translucent, about 1-2 minutes.
  • Add the chopped carrots followed by: the salt, black pepper, parsley, basil, turmeric, and garlic powder, and stir together until combined and veggies are coated.
  • Add in the chicken stock, bone broth (if using), yellow corn, and scotch bonnet peppers, stirring everything together until combined. Bring everything to a boil.

MAKE THE JAMAICAN "SPINNERS" (DUMPLINGS):

  • Start by adding the flour, salt, and black pepper to a bowl and whisk everything together. Slowly add the cold water and gently knead together until a stiff dough is formed. NOTE: Do NOT ADD ALL THE WATER AT ONCE; DON'T MAKE THE DOUGH TOO MOIST!
  • Pinch off a small pieces of dough and gently roll dough into the palms of both of your hands together until a long, round-like dumpling is formed. Repeat until all dumplings are made.
  • Add in the made dumplings and stir to incorporate.
  • Once boiling, reduce the heat to a low and simmer for 20-25 minutes or until the chicken and dumplings are fully cooked through. Add additional salt, to taste if necessary.
  • Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of crackers, 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.
  • BONE BROTH: Bone broth has incredible health benefits which include: immune boosting properties, good for digestion + gut health, joint health, etc.; However, if you'd like to make this soup vegan----be sure to omit the bone broth and sub with additional veggie stock.
  • GLUTEN-FREE DUMPLINGS: You can substitute flour with GF flour to make these dumplings gluten-free friendly.