Fully-Loaded & Nourishing Caribbean Chicken Soup

This Caribbean Chicken Soup recipe is loaded to the max with hearty chicken and delicious provisions. Deeply aromatic spices, veggies, and dumplings swim gloriously in a very rich, coconut-infused broth. A classic soup recipe across the Caribbean diaspora, this chicken soup is one that you don’t want to miss. It’s so easy to bring together and is perfect to feed the entire family, a super wholesome delight!

There’s this funny thing in Caribbean culture where there is no specific season, no outside temperature needed for us to enjoy soup. Like, real talk, a bowl of soup is something I grew up eating, no matter the season or weather outside. My grandma’s red peas soup is one of my all-time favorite soups. This chicken soup recipe has been in my family for so long, and I’m glad it’s now on the site for you.

Caribbean Chicken Soup 💛

Just like many Caribbean-forward recipes, this soup is loaded to the max with deep flavor, heartiness, and texture. When I say fully-loaded…y’all, I mean ittt. The protein of choice in this soup recipe is all about chicken. Beyond the chicken, we have a heaping array of veggies, provisions, homemade dumplings, etc.

This Caribbean chicken soup is incredibly savory, warm, and every bite is satisfying and filling.

Soup Ingredients You’ll Need:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Chicken: I use a mix of boneless thighs & drumsticks.
• Spices: Jamaican-style curry powder, Adobo, Sazon, ground allspice, and salt/pepper.
• Green seasoning: Use my homemade green seasoning, or you can snag some store-bought green seasoning/sofrito from your local Caribbean or Latin markets.
• Oil: For browning the chicken.
• Aromatics: Onion, bell pepper, scallion, thyme, and garlic paste.
• Chicken broth: For bolstered chicken flavor in the soup’s body.
• Grace pumpkin soup: This is a store-bought soup packet.
• Provisions: Carrots, corn on the cob, and potatoes.
• Coconut milk: Provides a silky richness and flavor.
• & for the dumplings: Flour, cornmeal, sugar, salt, and water.

How To Make This Caribbean Chicken Soup Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

→ First, let’s season up the chicken!

• Season the chicken parts with the curry powder, adobo, sazon, allspice, green seasoning/sofrito, and salt/pepper- to taste. Use your hands to massage the spices into the chicken, ensuring every inch is coated. Then cover the bowl and set aside for at least 30 minutes.

Sauté Aromatics & Build Soup:

• Sauté the aromatics. In a large, heavy-bottomed dutch oven or stockpot, heat the oil over medium heat. When shimmering, add the onion, bell pepper, scallions, and fresh thyme. Sauté the veggies and aromatics, stirring often, until tender, about 5-6 minutes. Then stir in the garlic and continue cooking until the garlic is fragrant, about 1 minute. 
• Sear & simmer the chicken. Add the seasoned chicken pieces into the pot and toss well to combine with the aromatics. Let the chicken cook, stirring every so often, to achieve some brownness, about 4-5 minutes. Then cover the chicken with broth. Let the mixture come up to a slight boil and then reduce the heat to medium-low, and cover the pot with a lid.
• Let the chicken simmer for 1 hour- until the chicken is cooked through, and the mixture is super fragrant.
• Build the soup & add provisions. Grab the pumpkin soup packet and use a fine mesh sieve to sift it over the hot pot (we want the flavor from the soup mix itself, not the little noodles, discard). Then add the carrots, corn, potatoes, and coconut milk. Carefully stir the ingredients well to combine. Cover the pot and let everything meld together and cook up for 20-25 minutes.

How To Make Dumplings:

• Prep the dumplings. In a large bowl, combine the flour, cornmeal, sugar, and salt- whisking the mixture well to combine. Then pour in the water and use your hands to mix the dough together until just combined into one cohesive mass. Divide the dough into 2-inch balls or so, and then roll each small ball in the palm of your hands into a little log/small baton. Repeat the process until all dumplings have been formed and set aside.
• Add the dumplings to the soup. Drop and scatter the dumplings into the pot. Continue cooking the soup for another 10-12 minutes or until the dumplings and provisions (carrots/potatoes) are soft and tender.

Serving Your Caribbean Chicken Soup:

Discard the thyme sprigs. If you want the soup to have a thicker texture, add a cornstarch slurry to the soup and stir well. Serve the Caribbean chicken soup immediately while nice and hot, and lean into the richness of it all! The flavors, the textures, the heartiness…whew! 🙌🏾😮‍💨

Storing Leftover Soup & Reheating:

→ To prep your Caribbean chicken soup for refrigeration: Make sure the soup has cooled down to room temperature first. Then store the soup inside an airtight container, and it will keep in the fridge for up to 4 days. To reheat, simply cook on the stovetop over low heat until warmed through. Alternatively, heat in the microwave until warmed through.

→ To prep your Caribbean chicken soup for freezing: Make sure the soup has cooled down to room temperature first. Then transfer the soup into an airtight container or freezer-safe cubes. I like to label the soup with the date made for safekeeping. Store the soup in the freezer and it will keep for up to 3 months. When ready, thaw soup in the fridge overnight. To reheat, simply cook on the stovetop over low heat until warmed through. Alternatively, heat in the microwave until warmed through.

This Caribbean Chicken Soup is quite the staple in my household, a real deal West Indian favorite. It’s chock-full of goodness! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More incredible recipes:

• Smothered Pork Chops
• Creamy Shrimp & Grits
• Fried Sweet Plantains
• Crawfish Cream Sauce
• Baked Ground Beef Tacos
• Gumbo Greens

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Recipe by: Quin Liburd- Butter Be Ready

Photography by: Camera Eats First