How to Make the Best Tasting Caribbean Chicken Soup

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeño offers heat with less intensity, while banana pepper is milder.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk is budget-friendly.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is leaner, while thighs are more economical.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano provides similar flavor, while dried thyme is often less expensive.

Add 1000 grams of chicken stock and 500 grams of boiling hot water to a pot and bring to a boil.

Add chicken thighs to the boiling stock.

Add half a chicken stock cube, bay leaf, spring onion, thyme, three medium-sized celery stalks, one medium red onion, and three cloves of garlic to the pot.

Add four carrots and stir the mixture.

Cover and let simmer for about 15 minutes.

Add pumpkin pieces, one medium turnip, and half of chocho to the pot and stir.

Let cook for another 20 minutes.

Prepare dumplings by mixing two cups of flour with a quarter teaspoon of salt.

Add potatoes, sweet potato, and sweet corn to the soup.

Fish out some of the pumpkin, mash it, and return it to the soup for color.

Add green seasoning, chicken noodles, and a green scotch bonnet pepper to the soup without pricking it.

Add leftover spring onions, pimento, and all-purpose seasoning to the soup.

Cover and let cook until potatoes and other ingredients are soft, about 20 minutes.

Taste the soup and adjust seasoning if necessary, then cover and let cook for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens