Caribbean Chicken Soup

Caribbean Chicken Soup

 — Hearty, Flavorful, and Comforting

Bring the vibrant flavors of the Caribbean into your kitchen with this Caribbean Chicken Soup, a hearty and comforting dish perfect for breakfast or any meal. Tender chicken simmers in a rich, aromatic broth with pumpkin, sweet potatoes, yams, and fresh seasonal vegetables, creating a flavorful and nourishing dish. The addition of homemade dumplings makes this soup filling and satisfying for the whole family.

This classic soup balances spices and herbs beautifully, including thyme, scallions, garlic, green seasoning, and a whole scotch bonnet pepper for that signature Caribbean heat. The optional mashed pumpkin enhances the soup’s color and texture, creating a silky, slightly sweet depth that complements the savory chicken perfectly.

Perfect for family gatherings or a cozy meal at home, this Caribbean Chicken Soup captures the authentic flavors of the islands in every spoonful. Serve it piping hot with extra dumplings or fresh bread for a complete, heartwarming experience.

Recipe Details:

Servings: 4–6
Prep Time: 30 mins
Cook Time: 45 mins

Ingredients:

Soup:

• 2 lbs chicken meat

• 1 tablespoon chicken seasoning

• 1 tablespoon all-purpose seasoning

• 1 tablespoon green seasoning

• 2 lbs pumpkin, cubed

• 2 medium carrots, diced

• 1 medium chayote, diced

• 1 lb yellow yam, diced

• 2 Irish potatoes, diced

• 1 white sweet potato (Bonita), diced

• 2 corn, cut into 4–6 pieces

• 2 stalks scallion, chopped

• 2 stalks scallion, whole

• 2 garlic cloves, chopped

• 4 sprigs thyme

• ½ teaspoon allspice berries (pimento seeds)

• 1 packet cock noodle soup mix

• 1 scotch bonnet pepper

• 12 cups water

• Salt and pepper to taste

• Vinegar and lemon (for washing the chicken)

Dumpling Mixture:

• 2 cups flour

• ¼ cup fine cornmeal

• ½ teaspoon salt

• ½ cup water

Instructions:

1. Prep all ingredients and set aside. Peel and cut the yellow yam, Irish potato, white sweet potato, corn, 1 carrot, chayote, and pumpkin. Place in bowls of fresh water.

2. Make the dumpling dough by mixing flour, cornmeal, and salt. Gradually add water to form a dough, cover with a damp towel, and set aside.

3. Clean and cut the chicken; wash with water, vinegar, and lemon.

4. In a pot, combine chicken, chopped scallion, 2 sprigs thyme, 4 allspice berries, garlic, green seasoning, pumpkin, chicken seasoning, and all-purpose seasoning. Cook for 15 minutes.

5. Mash or puree the pumpkin if desired and return to the pot to thicken the soup.

6. Add the yellow yam, Irish potato, white sweet potato, corn, 1 carrot, and chayote.

7. Add remaining fresh seasonings, allspice berries, whole scallion, 2 sprigs thyme, and whole scotch bonnet pepper.

8. Shape small dumplings from dough and add to the boiling soup. Simmer 15 minutes.

9. Add the cock noodle soup mix, taste, and adjust seasonings with salt and pepper if needed.

10. Cover and cook over low to medium heat for an additional 15 minutes. Serve hot.

💡 Chef’s Tip:
For extra depth of flavor, simmer the soup on low heat to allow the spices and aromatics to fully infuse. You can also roast the pumpkin beforehand for a richer, slightly sweet taste. Adjust the scotch bonnet pepper according to your heat preference, and remove it before serving if you prefer a milder soup. Dumplings can be shaped small or large depending on how hearty you want the soup to be.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥