Description
This Fully-Loaded & Nourishing Caribbean Chicken Soup boasts irresistible flavors with tender chicken, fresh veggies, and spices. Perfect for a hearty meal any day, it’s a satisfying comfort food that’s simple to prepare and enjoy with family and friends.
Ingredients
Scale
- 3 lbs chicken parts, i use a mix of drumsticks & boneless/skinless thighs
- 1 tablespoon jamaican-style curry powder
- 1 tablespoon adobo seasoning
- 1 tablespoon sazon seasoning
- 1 teaspoon ground allspice
- ⅓ cup green seasoning or sofrito
- kosher salt & fresh ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- ¼ cup fresh sliced scallions
- 6-8 sprigs fresh thyme
- 1 tablespoon garlic paste
- 10 cups chicken broth or stock
- 1 packet grace pumpkin flavored soup mix
- 4 large carrots, sliced on a bias into rough pieces
- 2 ears fresh corn on the cob, sliced into thick rounds
- 2-3 yukon gold potatoes, peeled & cut into quarters
- 1 (13.5 ounce) can full-fat coconut milk, room temperature
- cornstarch slurry (1 tbsp cornstarch + 1 tbsp water), to thicken soup- optional
- 1 ¼ cup all-purpose flour, plus more as needed
- ⅓ cup fine yellow cornmeal
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ⅔ cups water
Instructions
- Pat the chicken parts dry and remove the skin from the drumsticks. Place the skinless chicken in a large bowl. Season with curry powder, adobo, sazon, allspice, green seasoning, and salt and pepper; massage the spices into the chicken. Cover and set aside for at least 30 minutes.
- In a dutch oven, heat olive oil over medium heat. Add onion, bell pepper, scallions, and thyme. Sauté until tender, about 5-6 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add the seasoned chicken and cook for about 4-5 minutes, stirring occasionally. Pour in the broth and stir to combine. Bring to a slight boil, then reduce heat to medium-low. Cover with a lid, slightly ajar.
- Let the chicken simmer for 1 hour until cooked through and fragrant.
- Sift the pumpkin soup packet into the pot. Add carrots, corn, potatoes, and coconut milk. Stir well and cover, cooking for 20-25 minutes.
- In a large bowl, combine flour, cornmeal, sugar, and salt. Pour in water and mix until just combined. Form into 2-inch balls, rolling each into a small baton.
- Drop dumplings into the pot and cook for another 10-12 minutes until soft. Discard thyme sprigs. If desired, thicken the soup with a cornstarch slurry. Serve immediately.
Notes
Ensure to remove the skin from the chicken for a healthier option.
Feel free to add other vegetables like bell peppers or greens for added nutrition and flavor.
Adjust the seasoning to your taste as everyone has different preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg