Nothing beats a nice bowl of this Caribbean chicken soup recipe during the winter or any other day of the year.And let’s not forget the dumplings.
Recipe video:
It’s officially 2019 guys, so HAPPY NEW YEAR!!!! I can’t believe it’s 2019, that sounds so crazy but we are here guys. In order to start this year off, I had to share this Caribbean chicken soup recipe.
I took a much needed break during the holidays and I’m back. Not only am I back with new recipes but also a cold. Yes, the cold got me sick in bed so I had to make this chicken soup recipe to heal myself.
I remember when I was younger, on Wednesdays we would have a bowl of my grandmother’s chicken soup and my favourite part of the soup was the dumplings. I cannot imagine a good Caribbean chicken soup recipe without the dumplings.
It’s very simple to make, it’s just flour, cornmeal, sprinkle of sugar and salt with some water. You don’t need to rest the dough or do anything special. All you need to do is mix, roll and finally boil. I like to roll mines thin and add them into the soup after 15 minutes.
This is truly a simple recipe that is quick to make. I personally like to add a little kick to it by adding a scotch bonnet pepper. The reason I added pepper to my soup is because I wanted to clear my throat, it wasn’t the way my grandmother would make it but I prefer it this way.
I didn’t add too many herbs to this recipe because I didn’t want an overpowering soup but I want subtle soup that heals the soul. But that doesn’t mean that this soup is bland, it’s far from that it’s full of flavour actually.
Before we get into the recipe, I just want to briefly go over the ingredients I used in this soup:
Sweetpotato: Usually pumpkin is used for this soup but you can find both in most recipes. I prefer sweet potato so I only used it but you can either use pumpkin or both. Make sure to cut it into chunks to prevent it from becoming too mushy if you don’t mind a mushy soup then you can overcook them like I usually do.
Corn: I used fresh corn that I sliced but you can use the corn in the can if that is all you have, it’s perfectly fine. I just prefer corn on the cob when I’m making this soup.
Chicken: You can use either chicken thighs, drumsticks or wings. But since I’m making it the exact way I used to enjoy it when I was younger, I used chicken wings. The benefit to using the wings is that they tend to cook quicker.
Dumplings: This is a must in most Caribbean soups. I mean at least in the house I grew up in. No dumplings=No soup. Simple. That’s it. The dumplings cook quickly if you roll them out thinly, but if you make them too chunky they will take longer to cook. It usually takes 15-20 minutes if they are thin or 20-30 minutes if they are chunkier.
I hope you enjoy the recipe.
Now, let’s get into it.
3.97 from 29 votes
Caribbean Chicken Soup
Nothing beats a nice bowl of this Caribbean chicken soup recipe during the winter or any other day of the year. And let's not forget the dumplings.
4-6cupsWater(enough to completely cover the chicken)
2tbspOlive oil
1tbspTomato paste
2tspSalt
1tspFresh or dried parsley
1tsp Fresh or dried thyme
Dumplings: (makes about 8-10)
1cupFloursifted
1/2cupCornmeal
1/4cupWarm waterless or more
1tbspGranulated sugar
1/2tspSalt
Instructions
Season the chicken:
In a mixing bowl add the chicken, paprika, salt and black pepper. Mix everything together and set aside.
Make the soup:
Place a medium size pot over medium heat and pour in the vegetable oil. Once the oil has been warmed up add the onion, bell pepper, pimento pepper and garlic and cook for 2-3 minutes.
Add the chicken to the pot and cook on each side for 5-7 minutes before pouring in the water.
Once the water is added, stir in the tomato paste, thyme, parsley, salt, bay leaves and scotch bonnet pepper if using.
Cover and let it simmer for 20 minutes.
Make the dumplings:
In a mixing bowl add the flour, cornmeal, salt, sugar. Once everything is well combined gradually incorporate the water. You need enough water to bind the dough together but you don’t want to have a wet dough.
Taking bits of the dough, roll it in the palms of your hands. Roll the dough into a straight l shape or small balls. There is no restriction to the shape.
Add the dumplings and veggies to the soup:
After the 20 minutes mark, add the dumplings, pumpkin or sweet potato and corn. Stir everything and let it cook for another 10-15 minutes.
You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.
A splash of vinegar or wine can add depth and complexity to the flavors of your chicken noodle soup. Try adding a small amount of apple cider vinegar or a dry white wine for a delightful tangy note. Just remember to add it gradually, tasting as you go, to avoid overpowering the soup.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
Garlic and roasted onions add depth. Simmering mushrooms down concentrates flavors for mushroom soup. Simmering most vegetables down also adds more concentrated flavors and reduces the water in them. Herbs, salt and pepper also help.
Ensure you've added enough salt and black pepper. Too little salt means your soup's flavors will remain hidden. When you know your soup is salty enough, move on to other seasonings like herbs and spices.
Here are some ideas to liven up your canned soups and make them taste more like homemade: Sauté some onions and/or garlic: Low and slow is the way to go. Then deglaze the pan (a splash of wine will unstick all those caramelized yummy bits on the bottom of the pan). Stir these yummies into the soup.
To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
Some of our favorites are Dried Shallots, Dehydrated Red Bell Pepper, Dehydrated Green Bell Pepper, Tomato Flakes, Minced Onion and Roasted Garlic Flakes.
A little tomato sauce, garlic, salt, and bay leaves while cooking was Patty's recommendation. Barbara said, “I add a beef billion cube, oregano, basil and garlic.” That would definitely spice up the soup. The bullion usually adds a lot of sodium so you get a lot of salty flavor. “Six pepper, sparingly”, Laureen said.
Herbs and sources add flavor, aroma, and intensity to the soup broth. You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.
Cayenne – For a deeper spice and heat. Cayenne can be used along with or in place of black or white pepper. Smoked Paprika – A great spice for adding an earthy, smoky flavor without a lot of heat to your soups and stews. Cinnamon – Yes, cinnamon.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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