caribbena soup Archives - CaribbeanPot.com

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.

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.

Print Recipe Pin Recipe

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.

Video

Notes

Frequently Asked Questions

Is Stew Chicken Soup spicy?
If the scotch bonnet is left whole, the soup will be flavorful but not spicy.

Can I substitute other ground provisions?
Yes, green cooking banana, green plantain, dasheen, or yam all work well.

Is chicken stock traditional in Stew Chicken Soup?
Traditionally, water is used, but chicken stock adds extra depth.

Can Stew Chicken Soup be frozen?
Yes, portion into freezer-safe containers and freeze for up to three months.

Tried this recipe?Let us know how it was!

This is a take on a basic but extraordinary soup my grandmother would make with simple ingredients like yellow split peas, herbs, salted cod instead of salted pig tail and tons of dumplings. She lived her entire 99 years without ever touching pork. However I love pork on my fork, so in my version I’ll be using pieces of salted pig’s tail for added flavor and that true Caribbean vibe in the pot.

You’ll Need…

2 cups yellow split peas
2 lbs salted pig tails
1/4 teaspoon black pepper
1 scotch bonnet pepper
1 tablespoon veg oil
1 large onion
4 sprigs thyme
4 large potatoes
3-4 cups coconut milk
6-8 cups water
2 scallions
4 cloves garlic
1 cup flour + water for dumplings

Note: If you don’t dine with the swine, you can easily use salted beef or bits of salted cod for the same flavor base. Additionally, you can make this split peas soup fully vegetarian and leave out the pork. Just add about 2/3 teaspoon salt in cooking.

Have your butcher cut the salted pig tail into one to 1.5 inch pieces for you or use a heavy Chinese clever to do so. Anything else and you’ll ruin your good knives. Rinse with cool water, place in a deep pot, cover with water and bring to a boil. Turn it down to a simmer and let it go for about 45 minutes. The goal is to remove most of the salt the pork was cured in and to help tenderize it so when cooked in the soup it will be falling off the bones. Then drain and set aside.

As the vegetable oil heats on a medium flame in a deep soup pot, prep the ingredients. Dice the garlic, onion and scallions and peel and cut the potato into quarters.

The oil should be hot now, so toss in the garlic, onion, scallion and thyme and reduce the heat to low. After about 3-4 minutes, go in with the black pepper and then toss in the pre-cooked pieces of salted pig tail. Raise the heat to medium and give it a good stir. Wash and drain the split peas (place in a strainer and run cool water while running your fingers though the grains), then add it to the pot.

It’s now time to add the water, coconut milk and potato to the pot and bring to a boil. Then lower to a simmer and drop in the scotch bonnet pepper ‘whole’! This will give us a ton of flavor but not the raw heat. Near the end you can remove the springs from the thyme as well as the whole scotch bonnet pepper. Or if you want that Caribbean sunshine, you can burst it for real fyah!

After about 50 minutes of simmering (remember to keep stirring) the pieces of pigs tail should be tender and the split peas should start to dissolve. A sign that it’s time to add the flour dumplings. In a bowl place the flour and enough water to make a soft but firm dough (tip – add a pinch of sugar to the dough) , then work with a fork then go in with your hands to make the dough ball. Let it rest for about 5 minutes, then start pinching small pieces off and shape into a sort of cigarette shape (spinners). Add to the pot and cook for another 8 minutes.

Now taste for salt (adjust accordingly) as we didn’t add any salt with the hopes that the remaining salt from the salted pig tail would be enough to season the pot accordingly, remove the pepper if you so desire and don’t forget to also get rid of the springs from the thyme.

IMPORTANT! This split peas soup will thicken drastically as it cools so be sure to add more water if needed.

Turn off the heat and serve HOT! You can always add carrots, green bananas and ground provisions to the pot if you desire, but I find that it’s not really necessary! However our grandmother would always include yam if it was in season. Also bear in mind that this is not like a North American soup, but more like a thick stew and it will (no matter how hard you try) turn out to be a very large pot of soup.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.