Caribbean Chicken Soup

October 20, 2020
A delicious, thick Caribbean chicken soup, packed with not just chicken, but various other provisions and vegetables and dumplings.

This soup is the perfect comfort with the cold weather.
A big bowl of soup along with 3 smaller bowls filled with chicken

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I feel like I might be becoming the soup lady for Caribbean soups.

But it's a Saturday tradition that has been a part of my life for the majority of it, so you will have to excuse me.

So I'm adding to my already growing list of soups, this Caribbean chicken soup recipe.

And as most of our soups, it's not just chicken, but ram packed with "food" (ground provisions,) and dumplings.

Definitely what you need to be sipping on with the weather changing.

The soup culture in the Caribbean is strong.

We just about make soup with everything you can find for the most part.

Besides the meat and the provisions, soup for me, must also have dumplings. Yumm. So important.

The best chicken for soup

I love using chicken breasts for this recipe. Or even use chicken thighs. Both of these cuts give the soup a good body and flavor.

If you happen to have only bone-in pieces, don't worry. When the meat has cooked, take it out and remove the bones and return the meat to the pot.

Ingredients for this soup

This recipe is basic, with no unique ingredients at all.

  • Chicken breasts
  • Green seasoning
  • Scallion
  • Pumpkin
  • Carrots
  • Celery
  • Irish potatoes
  • Sweet potato
  • Christophene
  • Chicken noodle soup
  • Salt
  • Black pepper
  • Thyme
  • Bay leaf
  • Scotch Bonnet Pepper
  • Water

All fresh ingredients needed for soup, pumpkin, celery, onions, carrots, christophene

The bay leaf is optional. But if you are looking to give your chicken soup some additional flavor, it is a great addition.

Additionally, you can use some pimento seeds.

Tips & tricks

If you are using chicken breasts that are really thick, slit them down in half to make them thinner.

It would help in cooking time and you wouldn't have to take it out to cut it up into smaller pieces.

Always taste for salt while cooking. You can add more if needed and definitely more pepper.

I don't like my soup too spicy, but if you do you can up the pepper count to two or even add it in a little earlier.

You can also use pepper sauce for additional heat while eating. This is great if you are cooking for others and they have varying levels of pepper allowance.

Don't be afraid to replace some of the things I have listed.

You are free to add in corn, or use yam, or any provision you prefer or maybe in season at the time.

A large pot of finished chicken soup

Storage & reheating

I normally say I am going to store this but we usually have no leftovers the next day. I guess that is a good thing.

If there are leftovers from the first cooking, then I usually put the soup in a large container and put it in the fridge because I know someone is going to eat it the next day.

If they are leftovers after that, then I distribute it into storage bags of single-serve sizes and put them into my freezer.

Please note I do not put the dumplings to freeze. I do not like reheated dumplings after they are frozen. So I usually make sure I eat those out before putting it into the freezer.

To reheat, I take the packet out of the freezer and allow it to defrost a bit. It can be put to defrost either in the fridge overnight or for a few hours.

Then add softened soup to a deep pot and simmer on low. I add a little water (about 1/3 to 1/2 cup) at a time and stir occasionally until warmed through
Close up of soup in a small red serving bowl

So now get your bowls out and get ready to dive into this soup.

It's so delicious and filling.

Make sure you get some other Caribbean soups:

Seafood soup
Cowheel soup
Corn soup
Oxtail soup

Caribbean chicken soup, chicken soup, jamaican chicken soup
Yield: 4
Author: Renz
Caribbean Chicken Soup

Caribbean Chicken Soup

A delicious chicken soup, packed with provisions, vegetables and dumplings. The perfect filling soup for the cold weather
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M


  • 4 chicken breasts
  • 2 tablespoons green seasoning
  • 2 blades scallion
  • 3 cups diced pumpkin
  • 2 carrots, chopped into 1-inch pieces
  • 2 stalks celery, chopped into 1-inch pieces
  • 1 large Irish potato (about 1 pound), cut into cubes
  • 1 sweet potato, cubed
  • 1 christophene, peeled and sliced into pieces
  • 1 pack chicken noodle soup mix (I use Grace brand)
  • 2 teaspoons salt 
  • 1/2 teaspoon black pepper
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 scotch bonnet pepper
  • 8 cups of water (plus 2 additional)
For dumplings
  • 1 cup flour
  • 1/3 cup water
  • 1/4 teaspoon salt


  1. Season chicken breasts with green seasoning and set aside.
  2. Add water to a deep, large pot and bring water to boil
  3. Add pumpkin and chicken to water and cook until pumpkin is tender about 15 minutes
  4. Combine dumpling ingredients at this time and leave to rest.
  5. Once the pumpkin is tender add chicken soup, celery, christophene, carrots, potatoes, salt, and black pepper.
  6. If the chicken has not broken up, take out and chop and add back to the soup
  7. Make dumplings into either spinners or flats and add to the pot.
  8. If water has dissolved and soup is too thick add additional water.
  9. Add thyme, pepper, and scallion and cook another 10 minutes (add more water if needed)
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Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.