Jamaican Chicken Soup

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Ingredients

CHICKEN:

• 2 lbs. organic chicken (You can use drumsticks, breasts, thighs, etc.)

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon all-purpose seasoning

Soup

• 2 Tbsps Extra virgin olive oil

• 3 cups organic chicken stock, low-sodium (You can sub with vegetable stock or water, if desired)

• 2 (16 oz.) bags organic bone broth, chicken

• 2 large carrots, peeled + chopped

• ½ red onion, chopped

• 4 garlic cloves, minced

• handful fresh thyme sprigs

• 3-4 scotch bonnet peppers, chopped or slit on the sides (You can also use habanero peppers; Reduce amount for less spicy flavor, if needed )

• 2 Irish potatoes, peeled + cubed into medium chunks (You can sub with Yukon or Russet potatoes)

• 4-6 mini corn on the cob

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 1 teaspoon turmeric powder

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried parsley

JAMAICAN "SPINNERS" (DUMPLINGS):

• 1 cup organic all-purpose flour

• ¼ cup filtered cold water (Plus more if needed)

• ½ teaspoon sea salt

Instructions - Let’s Get Started

SEASON THE CHICKEN:

• In a bowl, add your freshly cleaned + rinsed chicken along with salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder, mixing everything together until chicken is fully coated.

SEAR THE CHICKEN:

• In a dutch oven pot over medium-high heat, add 2 tbsp olive oil until heated. Once hot, add your chicken and sear on each side, about 2-3 minutes per side. When done, remove from pot and set it aside.

TO MAKE THE SOUP:

• In the same dutch oven, add another tablespoon of olive oil and add the onions and garlic, sautéing 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 seared chicken, chicken stock, bone broth (if using), corn cobs, potatoes, thyme sprigs, and scotch bonnet peppers, stirring everything together until combined. Bring everything to a boil.

TO 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.

• 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 dumplings to the soup and stir them in gently.

• Once boiling, reduce the heat to low and simmer for 20-25 minutes or until the chicken and dumplings are fully cooked through. Add additional salt, to taste if necessary.

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