Categorized |Chicken

An Alluring Caribbean Chicken Soup.

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The first batch of this soup I made about a month ago and it was just enough for me as I never thought anyone else in the house would care for it. When everyone else in our house think “Chicken Soup” they think about this recipe “A Hearty Chicken Soup For The Soul.” So when Tehya (middle daughter) asked to try it, I was quite pleased and a bit vex that I didn’t have more to share with her. The one thing she did say though… “dad, why is the chicken so white?”. Yup, Caribbean people hate seeing broiled or colorless meat and I guess I passed that on the her at some level.

So when she came and asked me to make another batch of this chicken soup, I was only too excited to abide.  Hey, not only is my girl liking my food, but  I was secretly craving a huge bowl as well.

You’ll Need…

3 lbs chicken (cut into portions)
2 tablespoon vegetable oil
4 potatoes
3 green bananas (cooking banana)
1 lb sweet potato
2 cups cubed pumpkin
1 onion diced
3 cloves garlic sliced/crushed
1 hot pepper (scotch bonnet or habanero)
1 tablespoon salt * Check at the end to add more if necessary
1 tablespoon fresh chopped parsley
3-5 sprigs fresh thyme
1/4 teaspoon black pepper
1 carrot
1 tablespoon tomato paste (or 1 teaspoon Caribbean style  browning)
1 lb cassava
1 scallion
2 packages of Grace Cock Soup

* If you can’t get Grace cock Soup, a great substitution would be the Maggi pack soup or any chicken noodle soup that’s a bit spicy. For a richer body and taste to this soup, you can also add some Goldenray butter the last 5 minutes of cooking. Remember that butter is heavy on salt, so adjust accordingly.

* Add whatever ground provision you may have or like in your soup. * You’ll need a large pot. BTW, this can easily feed about 6 adults.

I like using dark meat for this soup as it’s cooked  for a long time and I find the flavor is a bit more pronounced than if I use chicken breast. However you can use white meat if you so desire. Cut into serving size pieces and wash with lemon juice (I didn’t mention this in the ingredient list) and water, then drain. Now add the oil to a large pot and heat over medium heat. Start adding the pieces of chicken to the pot. Yes, I know my Trinbagonian people are probably saying “you eh season the meat man”. We’ll get to that a bit later. Brown as best as you can for a few minutes, turning each piece periodically.

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After a few mninutes of browning (trust me it will never really get brown), add the black pepper, scallion, onion, garlic, thyme and parsley to the pot. Give that a good stir.

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Allow that to cook on low/medium heat a bit. So we can have time to peel and cube the other ingredients (potato, carrot, sweet potato and green banana, pumpkin and cassava) . Give those things a rinse under cool water and drain. Now add it all to the pot and stir.

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Also add the tomato paste and/or the Caribbean browning. Cover with water and bring to a boil on high heat.  As it comes to a boil, add the cock soup, salt and the hot pepper. Leave the pepper whole and at the end you can either burst it to release the heat or you can fish it out to have things a bit milder. Now reduce to a simmer and allow to cook for about 30-40 minutes. Basically until the potatoes etc starts melting away and form a nice rich and thick broth. You can cook with the lid off or slightly ajar.

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If you’re lucky enough to have some Goldenray butter, add the last 5 minutes or so of cooking and give it a minute or 2 before you check to see if there’s enough salt. As the Goldenray is a bit salty as well. If you’re using a basic chicken noodle soup mix to add instead of the cock soup, try to get one that’s low in sodium. so the overall dish is not salty.

You can be creative with this by adding other ingredients you like in soup, like.. dumplings, macaroni, beans or peas and other ground provisions. Some pieces of corn on the cob would probably work well in this soup as well.

Don’t forget to join us on Facebook as we chat about this and other recipes. You can also look up the cooking channel on youtube and if you’re on Twitter, you can always add me to know when new recipes etc are posted.

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45 Responses to “An Alluring Caribbean Chicken Soup.”

  1. Bernice Martin says:

    Looks delicious.

  2. puljarie says:

    Hi i enjoy the chicken soup. my home land Trinidad food so delicious . when ever i have flu thats what i cook chicken soup especialy your recipe. thanks for sharing .

  3. Jean Gordon says:

    Hi Chris:
    Wish I had some of this wonderful soup right now! Thank you for your recipes. You make your soups just like I do, and the only thing bad with mine is that when you call for pigtails or salted meat, there is nowhere that sell them in this city! You know, once I asked you how many daughters you have, because you keep saying that Tehya is your middle daughter, and you never answered me. Now again you say that Tehya is the middle one. The only way she could be the middle one is if you had three daughters. I thought you and your wife had two daughters as to what you had explained in the beginning, and that is the reason that I am confused.
    I would appreciate it if you would clear up my misconception.
    HOW MANY DAUGHTERS DO YOU AND YOUR WIFE HAVE? I am not being nosy, just interested.

    Jean Gordon.

  4. SF says:


    Thanks for this recipe.

    My dad is a great soup and my (biassd) opinion is that no one can cook “Sat’day Soup” like him! I particularly love his rib soup, made with salted pork ribs, which is exactly the same as this chicken soup recipe, save for the fact of the swap out of chickens for ribs (and maybe little additions, such as kidney or other peas added and noodles)/ Always tastes better the next day, when the flavours have had a chance to dink in.

    My dad is from the island of Nevis (SKN), so, as I never see any rib soup recipes around, I was wondering if this rib soup may be unique to that island?

    I am going to try cooking it for the first time; as I have stomach acid problems and like to follow low acid, low or no gluten and sodium, as much as possible, I am looking for low sodium alternatives to the Cock Soup, tbh.

  5. Ian says:

    Hi Chris try making a clear chicken soup with chicken dumplings the recipe for these dumplings is 5 or 6 slices of white bread with the crusts cut off 1 whole egg & 1 egg yolk about 250ml of cream about 2 chicken breasts salt & pepper blitz it together add about 2 spring onions finely chopped drop doulops into boiling soup when they float they are cooked in joy

  6. Ginger says:

    Thanks for this amazing recipe.we are loving our “Homemade Soup”

  7. Marieke says:

    Just finished it without bananas cause in Holland (only toko) It is soooooooo good!!!
    Thanks again and again and………

  8. MsGoddesss says:

    I had some left over salmon even thought the recipe called for canned and it still came out great and it was my first time. This one’s a keep thank you.

    • MsGoddesss says:

      I commented on the wrong post lol, I ment to say this dish reminds me of my parents soup and the aroma while cooking really made me reminiscent of that. Really easy and delish thanx!

  9. korease says:

    My daughter asked me today to make this once again. Oh my she is loving soup. I remembered my mom making soup for us back in the days and who would have thought I could have done it. Thanks for the instructions and your Love for people and food. The soup is delicious. Will make this anytime and I will be making her the beef soup next.

  10. Nadia says:

    Absolutely delicious. Perfect winter soup for us Caribbean’s in the UK.


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