Caribbean Chicken Soup

Print Recipe Pin it for later!

5 from 5 votes

SAVE THIS RECIPE

Antillean Style Caribbean Chicken Soup is filling and hearty, a meal on its own!

Prep Time15

Cook Time1

Course: Soup

Cuisine: Caribbean

Servings: people

Calories: 336kcal

Author: Chef Mireille

Equipment

Blender

Ingredients

1 1/4 lbs. pumpkin kabocha or calabaza
2 lbs. chicken pieces drumsticks and thighs
salt and pepper to taste
3 tablespoons oil
1 onion chopped
1 bell pepper chopped
3 cloves garlic finely chopped
Scotch Bonnet pepper/Habanero split in half
few sprigs of fresh thyme
2 teaspoons roasted cumin powder
4 skinny carrots peeled and chopped
1 potato chopped
1 green plantain peeled and chopped
1 ripe plantain peeled and chopped
1 teaspoon parsley or 2 tablespoons finely chopped fresh parsley
2 teaspoons lime juice

Instructions

Peel pumpkin and deseed. Cut into large pieces.
Combine pumpkin pieces in a large pot with 6 cups of water. Bring to a boil.
Boil until fork tender, about 15 minutes.
Leave the pumpkin to cool for a few minutes.
Cut chicken pieces in half, using a meat cleaver or other strong knife that can cut through bone.
Season chicken generously with salt and pepper.
Transfer pumpkin and all of the liquid to a blender and puree.
In the same pot, heat oil.
Add onion, bell pepper, and garlic. Saute until the vegetables are softened.
Add chicken pieces and fry until it starts to brown.
Add pumpkin puree, 2 cups water, Scotch bonnet
and thyme.
Add cumin powder.
Bring to a boil. Reduce to a simmer and cook for 30 minutes.
Add root vegetables and 2 cups more water. Bring to a boil.
Reduce to a simmer and cook until vegetables are cooked through, about 15 minutes.
Adjust salt as needed , parsley, and add lemon juice.

Notes

If you prefer your soup thinner, you can add more water as you like.

Nutrition

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!