Jerk Chicken Soup with Sweet Potato & Dumplings
- Preparation Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 4-6 people
About this recipe
Jerk Chicken Soup with Sweet Potato and Dumplings – A Hearty Caribbean Comfort Soup
This Jerk Chicken Soup with Sweet Potato and Dumplings is warm, hearty and full of proper Caribbean comfort. Tender chicken is simmered with sweet potato, carrots, herbs, spices and Jerk Centre sauce until the broth becomes rich, savoury and beautifully seasoned.
The dumplings make the soup extra satisfying, while the sweet potato adds natural sweetness that balances the jerk heat perfectly. This is the kind of soup that feels like a full meal in a bowl — ideal for cold evenings, family dinners or a comforting weekend cook-up.
Chef’s Tips
Use bone-in chicken for the best flavour. Keep the Scotch bonnet whole if you want aroma without too much heat. For a thicker soup, mash a few pieces of sweet potato into the broth before serving.
Best Jerk Centre Sauce to Use
Duppy Conqueror — the medium heat gives the soup depth, warmth and proper jerk flavour without overpowering the broth.
Instructions
- Season the chicken with Jerk Centre Duppy Conqueror, garlic, thyme, allspice, black pepper and salt.
- Heat oil in a large soup pot and brown the chicken lightly.
- Add onion and spring onions, then cook for 3 to 4 minutes until fragrant.
- Pour in the chicken stock and add the whole Scotch bonnet.
- Simmer for 35 minutes until the chicken begins to soften.
- Add sweet potato and carrots, then continue simmering for 20 minutes.
- Mix flour, salt and water to make a firm dough.
- Roll into small dumplings.
- Add the dumplings to the soup and cook for another 15 to 20 minutes.
- Remove the Scotch bonnet before serving unless you want extra heat.
- Taste, adjust seasoning and serve hot.
Ingredients
Ingredients
- 700g chicken thighs or drumsticks
- 2 tablespoons Jerk Centre Duppy Conqueror
- 1 large sweet potato, peeled and diced
- 2 carrots, sliced
- 1 onion, chopped
- 3 spring onions, chopped
- 3 garlic cloves, crushed
- 1 tablespoon fresh thyme
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 1.5 litres chicken stock
- 1 Scotch bonnet, whole
- 1 tablespoon oil
- Salt to taste
For the dumplings:
- 200g plain flour
- ½ teaspoon salt
- 100ml water, added gradually
Sauce Used
- Duppy Conqueror
- Medium Jerk Sauce
