Soup Saturdays: Hearty Caribbean Chicken Soup
A thick, delicious, hearty Caribbean chicken soup is packed with not just chicken, but various other provisions and vegetables and dumplings. This soup is the perfect comfort in cold weather.
At this point, I might be turning into the Soup Lady of Caribbean Saturdays. And you know what? I’m fine with that.
Soup has always been a Saturday tradition in my life, so naturally, I’m adding this classic Caribbean chicken soup to the list.
What is Caribbean chicken soup?
Think of it as a full meal in a bowl.
A big, comforting pot of chicken simmered in a flavorful broth with fresh herbs, dumplings, root vegetables, and that signature Caribbean twist: seasoning, seasoning, and more seasoning.
Our soups are thick, rich, and filling. And this one? No different. Chicken, pumpkin, sweet potato, christophene, Irish potatoes, and yes—dumplings too.
The fresh thyme and green seasoning just bring everything to life.
How to make Caribbean chicken soup
Ingredients
This recipe is super flexible and uses ingredients you likely already have. Don’t worry if you don’t have every exact provision listed—you can easily substitute what you’ve got.
Here’s what goes into mine:
- Chicken breasts – or thighs; both work great
- Green seasoning – always the base
- Pumpkin – I always use calabaza (great for body and color)
- Irish potatoes, sweet potatoes, and christophene (cho cho)
- Carrots, onions, celery, garlic
- Scallions and fresh thyme
- Chicken noodle soup packet – optional but flavorful
- Bay leaf + pimento berries – totally optional but great depth
- Scotch bonnet pepper – whole for heat, or slice it if you’re brave
- Salt + black pepper
- Water
Instructions
- Season the chicken with green seasoning and set aside.
- In a large pot over medium-high heat, add water, the chicken, and pumpkin. Let boil until the pumpkin softens and starts to break down.
- While that’s cooking, mix up your dumpling dough and let it rest.
- Add in the onion, soup packet (if using), celery, potatoes, and christophene.
- Check if the chicken is tender. If not fully cooked, remove it, chop it into smaller pieces, and return it to the pot.
- Form your dumplings—I like mixing shapes: long strips and little balls—and drop them in.
- Add the rest of the seasonings: thyme, scallions, scotch bonnet, and bay leaf/pimento (if using). Taste and adjust salt as needed.
- Let boil until the dumplings float to the top (about 10 minutes). Add more water if it gets too thick.
Tips for the Best Soup
- Want richness? Sub in ½ cup coconut milk for part of the water.
- Chicken cuts: Breasts or thighs both work well. Bone-in pieces add flavor but can be removed after cooking.
- Salt carefully: The soup packet adds salt, so always taste as you go.
- Spice levels: Want more heat? Add another scotch bonnet or drizzle in pepper sauce when serving.
- Too thick? Add water or broth a little at a time to loosen it up.
What to serve with it
Honestly? Nothing. This soup is the meal.
But if you’re in the mood for a little extra, dip a piece of hops bread or some butter bread into that flavorful broth. You’ll thank yourself.
Make Ahead & Storage
You can make this earlier in the day and reheat for dinner. But I wouldn’t prep it days ahead—it’s best fresh.
- Fridge: Store leftovers in a sealed container and refrigerate.
- Freezer: I portion into single-serve bags. BUT I never freeze dumplings. Reheated frozen dumplings are just not it. I make sure those get eaten before storing.
To reheat: Let defrost in the fridge or at room temp for a few hours. Warm in a deep pot with a splash of water, stirring gently until heated through.
Substitutions
Feel free to use what’s in season or already in your kitchen. Some easy swaps:
- Provisions: Swap in yam, cassava, dasheen—or even corn!
- Pumpkin: Butternut squash is a great alternative. Add it later, since it cooks faster than calabaza.
More soup Saturday favourites
And if you want to dive into more soup Saturday options, here are more of our soups:
Ready to dive into a bowl? This Caribbean chicken soup is flavorful, filling, and full of heart.
Recipe
Caribbean Chicken Soup
Ingredients
Method
- Season chicken breasts with green seasoning and set aside.
- Add water to a deep, large pot and bring water to boil
- Add pumpkin and chicken to water and cook until pumpkin is tender about 15 minutes
- Combine dumpling ingredients at this time and leave to rest.
- Once the pumpkin is tender add chicken soup, celery, christophene, carrots, potatoes, salt, and black pepper.
- If the chicken has not broken up, take out and chop and add back to soup
- Make dumplings into either spinners or flat and add to the pot.
- If water has dissovled and soup is too thick add additional water.
- Add thyme, pepper, and scallion and cook another 10 minutes (add more water if needed)
