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Over the years, I’ve shared countless soup recipes because soup is a cornerstone of Caribbean cooking. Across the region, Saturday soup is almost sacred, whether the weather is blazing hot or the rainy season has settled in and there’s a slight chill in the air. From Salted Beef Soup and Split Peas and Dumpling Soup like grandma used to make, to Comforting Beef Soup, which remains one of the most popular recipes on CaribbeanPot.com, these meals are about more than food. They’re about family, sharing, and tradition.

This Incredible Caribbean Stew Chicken Soup is especially close to my heart. It’s the kind of soup my mom would make for us during the August holidays when school was out, and everyone was home. It’s rich, hearty, and made in a big pot because that’s just how Caribbean soup is done. You cook enough to feed everyone, share with neighbors, and freeze a few portions for another day.

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What makes this Stew Chicken Soup stand out is the brown stew base. The chicken is seasoned, caramelized with sugar, and slowly cooked with ground provisions, coconut milk, dumplings, and fresh herbs. It’s filling, comforting, and deeply satisfying. This is the kind of soup that brings people together and keeps the tradition alive, one bowl at a time.

While I followed the traditional (Caribbean) way my mom, grandma, and great-grandma would make this comforting soup, you’ll notice some personalizations I’ve added over the years to make this recipe uniquely mine.

Ingredient Guide (Ingredients and Benefits)

Chicken – Provides the base flavor for the soup and creates a rich, satisfying broth when stewed properly.
Carrot – Adds natural sweetness and balances the savory elements.
Pumpkin – Helps naturally thicken the soup while adding mild sweetness.
Eddoes – A traditional ground provision that adds body and creaminess.
Sweet Potato – Brings sweetness and soft texture to the soup.
Yukon Gold Potato – Holds its shape well and adds comforting starch.
Cassava – Makes the soup hearty and filling, perfect for a one-pot meal.
Lemon – Used to clean and brighten the flavor of the chicken.
Salt – Enhances and brings together all the flavors.
Black Pepper – Adds gentle heat and depth.
Worcestershire Sauce – Boosts umami and savory richness.
Caribbean Green Seasoning – The backbone of Caribbean flavor, packed with herbs and aromatics.
Pimento Peppers (Seasoning Peppers) – Add authentic Caribbean aroma without heat.
Tomato – Balances the stew with acidity and freshness.
Fresh Ginger – Adds warmth and subtle spice.
Olive Oil – Used to build the stew base and brown the sugar.
Brown Sugar – Creates the signature brown stew color and flavor.
Chicken Stock – Adds depth and richness to the broth.
Onion – Builds savory flavor in the soup.
Bay Leaves – Add background herbal notes.
Thyme – A classic Caribbean herb that defines the soup’s aroma.
Scotch Bonnet Pepper – Adds flavor and optional heat depending on how it’s used.
Coconut Milk – Gives the soup richness and a silky finish.
Spinach – Adds freshness and color near the end of cooking.
Okra – Slightly thickens the soup and adds traditional texture.
Scallions – Provide a fresh, mild onion finish.
Parsley – Brightens the final dish.
All-Purpose Flour – Forms the base of the dumplings.
Coconut Milk (for dumplings) – Adds flavor and richness to the dough.

Shopping Made Easy

Caribbean grocery stores are the best place to find cassava, eddoes, pumpkin, and pimento peppers.
Scotch bonnet peppers may be sold fresh or frozen. Whole habanero peppers are the closest substitute.
Bottled Caribbean green seasoning works well if homemade is not available.
Frozen spinach and okra are good alternatives when fresh produce is limited.
Chicken legs with backs attached are commonly available at Caribbean and Latin markets.

Cooking Notes from the Kitchen

Cut cassava and eddoes into larger pieces so they don’t break down during cooking.
When browning sugar, watch carefully and stir constantly to avoid burning.
Floating the scotch bonnet whole gives flavor without heat. Breaking it releases spice.
This Stew Chicken Soup thickens as it cools and tastes even better the next day.
Leftovers freeze well and are perfect for busy weeknights.

Incredible Caribbean Stew Chicken Soup Recipe

This hearty Caribbean Stew Chicken Soup is made with brown stewed chicken, ground provisions, dumplings, and coconut milk for true island comfort.

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Prep Time 30

Cook Time 1 15

Marinating 2

Servings

Ingredients

1 large carrot peeled and chopped
1 lb pumpkin peeled and cubed
2 lbs eddoes peeled and cut into large pieces
2 lbs sweet potato peeled and cubed
2 lbs Yukon gold potato peeled and cubed
2 lbs cassava peeled, de-veined, and cut into large pieces
4 lbs chicken legs with backs attached cut into pieces and trimmed
1 lemon juiced
1 tablespoon salt
3/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
2 tablespoons Caribbean green seasoning
2 pimento peppers chopped
1/2 tomato chopped
1 tablespoon grated ginger
2 tablespoons olive oil
2 tablespoons brown sugar
8 cups water
6 cups chicken stock
1 large onion quartered
2 bay leaves
6 sprigs thyme
1 scotch bonnet pepper whole
1 1/2 cups coconut milk
1 lb spinach roughly chopped
8 –12 okra stems removed and chopped
2 scallions chopped
3 tablespoons chopped parsley

Flour Dumplings

1 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon brown sugar
3/4 cup coconut milk

Instructions

Peel, wash, chop, and drain the carrot, pumpkin, eddoes, sweet potato, Yukon gold potato (use your fav potato), and cassava. Cut the cassava and eddoes into larger pieces to prevent them from falling apart.
Cut the chicken into pieces and remove excess skin and fat. Wash with lemon juice and cool water, then drain.
Season the chicken with salt, black pepper, Worcestershire sauce, green seasoning, pimento peppers, tomato, and grated ginger. Mix well and marinate for at least 2 hours at 40°F (4°C).
Heat a deep soup pot on high heat. Add the olive oil and brown sugar and stir continuously until the sugar melts, froths, and turns amber. Do NOT allow it to go black or you will end up with bitter tasting soup. Explained in the video below.
Add the seasoned chicken and stir to coat evenly. Cook for 5 to 8 minutes, stirring often.
Add the prepared vegetables and stir to coat with the base flavors. Add the water and chicken stock and bring to a boil at 212°F (100°C). Additiionally you can add Caribbean yams, dasheen, green cooking bananas and semi ripe or green plantain to the soup.
Add the onion, bay leaves, thyme, and float in the scotch bonnet pepper.
Add the coconut milk, spinach, and okra. Bring back to a boil, then cook at a steady rolling boil with the lid slightly ajar for 30 minutes. If you prefer to add chopped cabbage instead on the spinach (traditionally dasheen bush aka taro leaves would be used), thats an option.
Combine the flour, salt, brown sugar, and coconut milk to form a semi-firm dough. Rest for 10 minutes, then shape into dumplings.
Add the dumplings to the soup and cook for 10 minutes. They will float when fully cooked. In MHO the real prize with these dumplings is when they've had time to absorb the soup broth and go pillow soft, the next day.
Taste and adjust salt if needed. Remove the scotch bonnet pepper if desired. Top with scallions and parsley and turn off the heat. Keep in mind that if you break the Scotch Bonnet pepper it will relase the Caribbean Sunshine (heat), unless you're like me and enjoy spicy foods.