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
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Chicken (drumsticks, thighs, or breasts)
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2–3 carrots, chopped
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1 onion, chopped
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2 potatoes, peeled and cubed
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1–2 cobs of corn, cut into chunks
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2 cloves garlic, minced
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2–3 sprigs fresh thyme
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1–2 scotch bonnet peppers (to taste)
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6 cups chicken stock or bone broth
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1 tsp paprika
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½ tsp turmeric
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1 tsp dried basil
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1 tsp dried parsley
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Salt and black pepper, to taste
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2 tbsp olive oil (for searing)
For the spinners (dumplings):
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1 cup all-purpose flour
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½ tsp salt
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About ½ cup water (enough to form dough)
Instructions
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Season the chicken with salt, pepper, paprika, garlic powder, onion powder, and all-purpose seasoning.
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Sear the chicken: Heat olive oil in a large pot and brown chicken pieces until golden. Remove and set aside.
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Sauté the vegetables: In the same pot, cook onion, garlic, and carrots until fragrant.
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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.
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Make spinners: Mix flour, salt, and water into a dough. Roll into thin logs.
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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.
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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