Jamaican Chicken Soup Dumplings
Equipment
- Large pot
- Mixing bowl
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 1 lb chicken thighs bone-in, skinless
- 8 cups chicken broth
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery chopped
- 1 Scotch bonnet pepper whole
- 1 tsp thyme
- 1 tsp allspice
- Salt and pepper to taste
- 2 green onions chopped (for garnish)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup water adjust as needed
Instructions
Prepare The Soup Base
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, sliced carrots, and chopped celery. Cook for an additional 3 minutes until softened.
- Add the chicken thighs to the pot, followed by the chicken broth, thyme, allspice, and Scotch bonnet pepper. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
Make The Dumplings
- In a mixing bowl, combine the flour, baking powder, and salt. Mix well.
- Gradually add water, stirring until a dough forms. The dough should be soft but not sticky.
- Divide the dough into small balls, about the size of a golf ball.
Cook Everything Together
- After the chicken has simmered for 30 minutes, remove it from the pot and shred the meat, discarding the bones.
- Return the shredded chicken to the pot and bring the soup back to a gentle boil.
- Drop the dumpling balls into the simmering soup. Cook for about 15-20 minutes, until the dumplings have puffed up and are cooked through.
Notes
This Jamaican Chicken Soup Dumplings recipe not only warms the body but also brings a piece of Jamaican culture to your kitchen. Feel free to adjust ingredients based on personal preference or what you have on hand.