Caribbean Chicken Soup

Transport your taste buds to the tropics with this hearty and flavorful Caribbean Chicken Soup! Packed with tender bone-in chicken thighs, vibrant root vegetables like pumpkin, plantain, and potatoes, and the rich creaminess of coconut milk, this one-pot wonder is a comfort food classic with a tropical twist. Infused with fresh thyme, scallions, and a subtle kick from a whole scotch bonnet pepper, this soup delivers bold, authentic Caribbean flavors in every spoonful. Perfect for warming up on a chilly evening or as a wholesome, satisfying meal, this dish is as nutritious as it is delicious. Serve it piping hot with a squeeze of lime juice for a burst of brightness and enjoy the vibrant taste of the islands right in your kitchen! Keywords: Caribbean chicken soup, tropical flavors, hearty chicken soup, coconut milk, island-inspired recipes.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 pieces bone-in chicken thighs
• 1 large yellow onion
• 3 pieces garlic cloves
• 2 medium carrots
• 2 medium celery stalks
• 300 grams pumpkin or butternut squash
• 2 ears corn on the cob, chopped into 2-inch rounds
• 1 large green plantain
• 2 medium potatoes
• 3 stalks scallions
• 4 sprigs fresh thyme sprigs
• 1 piece scotch bonnet pepper, whole
• 2 teaspoons all-purpose seasoning
• 0.5 teaspoons ground allspice
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1.5 liters chicken stock
• 1 cup coconut milk
• 1 tablespoon lime juice

Directions

Step 1

Prepare the ingredients: peel and dice the onion, mince the garlic, peel and slice the carrots, chop the celery, cube the pumpkin, and slice the green plantain into rounds.

Step 2

Peel and dice the potatoes into small chunks. Slice the scallions thinly, keeping the green and white parts separate.

Step 3

Season the chicken thighs with salt, black pepper, and 1 teaspoon of all-purpose seasoning. Set aside.

Step 4

In a large pot, heat a tablespoon of oil over medium heat. Sear the chicken thighs for 2-3 minutes on each side until lightly golden. Remove from the pot and set aside.

Step 5

Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for 3-4 minutes until softened and fragrant.

Step 6

Return the chicken thighs to the pot. Pour in the chicken stock and add the thyme sprigs, scallions, allspice, and the scotch bonnet pepper. Be careful not to burst the pepper to avoid making the soup overly spicy.

Step 7

Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.

Step 8

Add the potatoes, pumpkin, plantains, and corn rounds to the pot. Simmer for an additional 20 minutes until the vegetables are tender.

Step 9

Add the coconut milk and remaining teaspoon of all-purpose seasoning. Stir well and let the soup simmer for another 10 minutes to meld the flavors.

Step 10

Remove the scotch bonnet pepper and thyme sprigs from the soup. Taste for seasoning and adjust with salt or lime juice as needed.

Step 11

Serve hot, garnished with the green parts of the scallions for a fresh, aromatic touch. Enjoy the Caribbean flavors!

Nutrition Facts

Serving size	(4294.5g)

Amount per serving	% Daily Value*
Calories	3595.1

Total Fat 174.3g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 900mg	0%
Sodium 4385.6mg	0%
Total Carbohydrate 275.2g	0%
Dietary Fiber 30.1g	0%
Total Sugars 95.4g
Protein 242.7g	0%

Vitamin D 0IU	0%
Calcium 580.6mg	0%
Iron 28.1mg	0%
Potassium 8367.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 26.7%

Carbs: 30.2%