Jamaican Chicken Soup with Spinners: A Caribbean Comfort Bowl

If there’s one dish that can warm you from the inside out and make you feel like you’ve been transported straight to a breezy island kitchen, it’s Jamaican Chicken Soup. This hearty Caribbean recipe has everything you need in a comforting bowl—tender chicken, fresh veggies, homemade dumplings (we call them spinners), and just the right touch of spicy soup magic.

Now, I know what you’re thinking: soup can sometimes feel like a sidekick instead of the main event. But trust me, this one’s a superstar. It’s bold, vibrant, and oh-so-satisfying—perfect for chasing away the chill on a dreary day or impressing guests at your next gathering. Bonus: it’s a one-pot wonder, which means fewer dishes calling your name later (hallelujah, right?).

The first time I had this soup, I remember the fragrant steam carrying hints of thyme and scotch bonnet peppers—it was like a hug in a bowl. And don’t worry if spice makes you nervous; you control the heat. Think of it as a choose-your-own-adventure, but with chicken and dumplings.

So, grab your pot and let’s make a little kitchen magic happen with this Jamaican Chicken Soup with Spinners.

Why You’ll Love This Jamaican Chicken Soup

• Comfort in a bowl: Perfectly seasoned chicken with rich, flavorful broth.

• Homemade dumplings: The spinners make this soup extra hearty.

• Spicy or mild: Scotch bonnet peppers bring the heat, but you can adjust it.

• Family-friendly: A wholesome meal that feeds six and leaves everyone full and happy.

Ingredients

(See detailed measurements in recipe card above)

• Chicken (drumsticks, thighs, or breasts)

• Fresh vegetables: carrots, onion, potatoes, corn

• Flavor boosters: thyme, garlic, scotch bonnet peppers

• Homemade spinners (dumplings made from flour, water, and salt)

• Seasonings like turmeric, basil, parsley, paprika

Steps to Make Jamaican Chicken Soup with Spinners

1. Season the chicken: Rub with salt, pepper, paprika, garlic, onion powder, and all-purpose seasoning.

2. Sear it up: Heat olive oil in a large pot and brown the chicken pieces until golden. Set aside.

3. Sauté veggies: In the same pot, cook onion, garlic, and carrots for a few minutes until fragrant.

4. Build flavor: Toss in thyme, potatoes, and scotch bonnet peppers. Stir well.

5. Simmer the soup: Pour in chicken stock and bone broth, then return chicken to the pot. Add spices. Simmer for 30–35 minutes.

6. Make spinners: Mix flour, salt, and water into dough. Roll into thin log shapes.

7. Final touches: Drop in spinners and corn. Simmer another 15–20 minutes until dumplings are cooked and soup slightly thickens.

8. Serve and savor: Adjust seasoning, remove thyme sprigs, and ladle into bowls.

Cooking Tips

• On the spice level: Scotch bonnet peppers are fiery! For a milder soup, just slit one pepper and let it simmer whole—flavor without too much heat.

• Dumpling hack: If your dough feels too sticky, dust your hands with flour before rolling. If it’s too dry, add a teaspoon of water.

• Thicker broth: Mash a few potato chunks right into the soup for extra creaminess.

• Leftover glow-up: Soup often tastes even better the next day, after all those flavors mingle.

A Personal Note from My Kitchen

When I first made Jamaican Chicken Soup, it quickly became a household favorite. My kids were fascinated by the little dumplings (they renamed them “noodle logs,” which still makes me laugh). Now, whenever I pull out the flour to make spinners, they come running to help roll them out—though their “logs” sometimes look more like squiggly worms. Still, it’s part of the fun.

This soup also brings me back to my first trip to Jamaica, where I tasted it fresh from a street vendor’s pot. The broth was bold and peppery, and the chicken so tender it nearly fell apart on the spoon. Every time I make this recipe, I feel that same sunshiney joy filling my kitchen.

What to Serve with Jamaican Chicken Soup

While this soup is a meal all on its own, you can make it shine even brighter with sides:

• Crispy plantains: Sweet and salty balance to the spicy soup.

• Warm bread rolls: Perfect for soaking up the rich broth.

• Fresh salad: Something simple and crunchy to keep the meal balanced.

• Rice & peas: A classic Jamaican pairing if you want to go all out.

Think of this soup as the star, and sides as the backup singers—it’ll still rock solo, but a little harmony never hurts.

How to Store

• In the fridge: Keep leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.

• In the freezer: This soup freezes beautifully. Portion it into freezer-safe bags or containers and store up to 3 months. Just remember to leave the dumplings slightly undercooked if freezing—they’ll finish cooking when reheated.

• Reheating tip: Add a splash of broth or water when reheating, since the dumplings tend to thicken the soup over time.

FAQs

Can I substitute scotch bonnet peppers?

Yes! If you can’t find them, habaneros work well. For milder heat, use jalapeños or skip them altogether.

Do I have to make homemade dumplings?

Not at all. You can leave them out or swap in egg noodles, but the spinners really give this dish its authentic Caribbean touch.

Can I use boneless chicken?

Yes, but bone-in pieces give the broth richer flavor. If you use boneless, consider adding a little extra stock.

How do I make it vegetarian?

Skip the chicken, use veggie broth, and add more root vegetables or beans.

Bringing It All Together

At the end of the day, Jamaican Chicken Soup isn’t just soup—it’s a warm hug in a bowl. It’s spicy soup that dances on your taste buds, with homemade dumplings that keep you full and happy. It’s a Caribbean recipe that turns an ordinary night into something memorable, whether you’re sharing it with family or just savoring a bowl for yourself after a long day.

So next time you’re craving comfort food with a kick, skip the canned soup aisle and let this pot of goodness bubble away in your kitchen. Trust me, one spoonful and you’ll understand why this recipe holds such a special place in my heart.

Discover more delicious recipes by following me on Facebook and Pinterest.

Jamaican Chicken Soup with Spinners

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Thompson
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Jamaican Chicken Soup with Spinners is a hearty Caribbean comfort dish made with tender chicken, fresh vegetables, aromatic spices, and homemade dumplings known as spinners. With a flavorful broth infused with thyme and optional scotch bonnet heat, this one-pot wonder is both nourishing and satisfying. Perfect for family dinners, cold evenings, or when you need a cozy, soul-warming meal.

---

Ingredients

Scale 1x2x3x

• Chicken (drumsticks, thighs, or breasts)

• 2–3 carrots, chopped

• 1 onion, chopped

• 2 potatoes, peeled and cubed

• 1–2 cobs of corn, cut into chunks

• 2 cloves garlic, minced

• 2–3 sprigs fresh thyme

• 1–2 scotch bonnet peppers (to taste)

• 6 cups chicken stock or bone broth

• 1 tsp paprika

• ½ tsp turmeric

• 1 tsp dried basil

• 1 tsp dried parsley

• Salt and black pepper, to taste

• 2 tbsp olive oil (for searing)

For the spinners (dumplings):

• 1 cup all-purpose flour

• ½ tsp salt

• About ½ cup water (enough to form dough)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season the chicken with salt, pepper, paprika, garlic powder, onion powder, and all-purpose seasoning.

2. Sear the chicken: Heat olive oil in a large pot and brown chicken pieces until golden. Remove and set aside.

3. Sauté the vegetables: In the same pot, cook onion, garlic, and carrots until fragrant.

4. Build the broth: Add thyme, potatoes, and scotch bonnet peppers. Stir, then pour in chicken stock. Return chicken to the pot and season with paprika, turmeric, basil, and parsley. Simmer for 30–35 minutes.

5. Make spinners: Mix flour, salt, and water into a dough. Roll into thin logs.

6. Finish the soup: Add spinach and corn to the pot. Simmer another 15–20 minutes until the dumplings are cooked and the soup slightly thickens.

7. Serve hot: Adjust seasoning, remove thyme sprigs, and ladle into bowls.

Notes

Control the heat by leaving the scotch bonnet whole (for flavor without too much spice).

Dust your hands with flour when rolling spinners if the dough is sticky.

Mash a few potatoes in the pot to thicken the broth naturally.

Soup often tastes even better the next day as flavors develop.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Soups
• Method: Stovetop (one-pot simmer)
• Cuisine: Caribbean / Jamaican