Here’s a soul-warming bowl straight from the heart of the Caribbean 🇯🇲 — Nourishing Jamaican Chicken Soup is a Saturday staple in many Jamaican homes, known for its bold flavors, healing ingredients, and comforting richness.
🍲 Ingredients
- 2 lbs bone-in chicken (thighs or drumsticks work great)
- 6 cups chicken broth or water
- 1 medium carrot, sliced
- 1 potato, cubed
- 1 small yam, peeled and cubed
- ½ small pumpkin, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 sprigs thyme
- 2 bay leaves
- 2 Scotch bonnet peppers (whole, for flavor — remove before serving)
- Salt and pepper to taste
For the dumplings (“spinners”):
- ½ cup cornmeal
- 1 tbsp butter
- Pinch of salt
- Water to form dough
🔥 Method
- In a large pot, bring chicken and broth to a boil. Simmer for 30 minutes, skimming foam.
- Add vegetables, herbs, and Scotch bonnet peppers. Simmer another 45 minutes until tender.
- Mix cornmeal, butter, salt, and water into a dough. Roll into small balls and drop into soup.
- Cook dumplings for 10–15 minutes until they float.
- Shred chicken off the bone and return to pot. Adjust seasoning.
- Serve hot, garnished with scallions or parsley.
This soup is more than a meal — it’s a remedy, a tradition, and a hug in a bowl. Want to add chocho, green bananas, or make it gluten-free? I’ve got variations to match your vibe.
