chicken soup Archives | CaribbeanPot.com

Chicken Foot (feet) Soup is made throughout the Caribbean as part of our “Soup Saturday” menu, so anyone’s claim to this soup is pure rubbish. That said, this recipe is loosely based on the Jamaican way of making this iconic comfort food. Get that big soup pot out!

You’ll Need…

1 1/2 tablespoon olive oil
1 medium onion (sliced)
6-8 cloves garlic (smashed)
8-10 sprigs thyme
2 scallions (chopped)
3/4 teaspoon black pepper
2-3 lbs chicken feet (trimmed, cleaned & washed)
10- 14 cups water
2 lbs pumpkin (cubed)
5 allspice berries
2 packs spicy chicken soup mix
4 medium potatoes (1/4s)
5 eddoes (1/2s)
3 small sweet potato (1/4s)
1 Christophene (cubed) aka chocho, chayote, Buddha’s palm or choko
1 large carrot (1/4 inch wheels)
2 tablespoon chopped parsley

For the flour dumplings
1 1/2 cup all-purpose flour
3/4 teaspoon brown sugar (optional)
1/4 teaspoon salt
3/4 – 1 cup water

Notes. It’s important that you use the video below to follow along as much more is explained there. Including the use of the Jamaican cock soup mix, how this recipe is loosely based on my trip to Jamaica several years ago, as well as why I prefer bite sized dumplings as opposed to ‘spinners’ in my soups.

How to Prepare Chicken Feet, A Step-by-Step Guide.

Please refer to the link and video above to learn how to prepare the chicken feet for cooking. Then add the oil to your soup pot on a medium flame, along with the onion, garlic, scallion, thyme and black pepper. Turn the heat down to low and gently cook for 3-4 minutes.

Turn the heat up slightly (medium low) and add the trimmed, cleaned and washed chicken feet to the pot. Stir well!

After 3 minutes, add enough water to cover the chicken feet by about 3 inches as we’ll add the pumpkin, allspice berries, salt and packages of soup mix to the pot, as soon as it comes to a boil. You will need to raise the heat to bring it to a boil. Reduce to a simmer and cook for 15 minutes.

It’s now time to add the potato, sweet potato, Christophene (while I didn’t peel it, I did remove and discard the core – watch the video), carrot and eddoes to the pot, top-up with more water and bring back to a rolling boil.

As this cooks away, it’s time to create a soft dough by kneading the ingredients for the dumplings mentioned above. Cover with a damp cloth or paper towel until it’s time to shape the dumplings.

30 minutes later and everything should be fully cooked and tender, so it’s time to shape the dumplings. As explained in the video I much prefer bitesize dumplings as opposed to ‘spinners’ as traditionally done in Jamaica. I broke up the main dough-ball into 5 pieces on a flour-dusted surface, then I rolled each one out like a long skinny cigar, after-which using a pairing knife, I cut into small pieces and added them to the soup.

The dumplings will only take about 5-7 minutes to fully cook, so we’re almost done.

Finish off by tasting for salt and adjusting to your liking. Please keep in mind that we limited the amount of salt at the start as the pre-packaged soup will be high in sodium. Add the chopped parsley, turn off the stove and give it a final mix.

To personalize this soup further you may add Yam, Dasheen, Green Cooking Banana or any other ground provision you enjoy. I didn’t add a scotch bonnet pepper to the mix as the packaged soup I used was spicy. However you may add as much as you can tolerate, should you wish. Additionally you may add a tablespoon of Caribbean Green Seasoning for a more pronounced herbal note near the end.

Simple Flavorful Homemade Chicken Stock.

May 27, 2025February 26, 2020Leave a Comment

While we don’t have a culture of making stock (specifically) in the Caribbean, you’ll easily notice that our soups and stews are indeed packed with stock-making ingredients. We basically create a stock in the process of cooking. So why am I sharing a homemade Chicken Stock to share with you? Demand! There’s been many requests for this recipe over at Instagram.

You’ll Need…

4-5 lbs chicken
3 stalks celery (rough chop)
1 large onion (quartered)
6-8 sprigs thyme
5 cloves garlic
bunch of parsley (rough chop)
2-4 scallions (rough chop)
12-16 cups water (cool)
10 black peppercorns
2 carrots (rough chopped)
3/4 tablespoon sea salt (optional)

Important: I used chicken carcasses (breast and legs removed) which were on sale, but you can use a whole chicken or chicken parts if you wish. This is a more concentrated stock as I’m using less liquid as I would normally. Add a couple allspice berries for even more flavor. If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.

In a large pot, place the chicken, celery, carrots, onion and pepper corns.

The add the other ingredients and bring to a boil (med/high heat). I did add salt to my stock as IMHO I think it helps to bring out the flavors of the other ingredients. But to make this sodium free, you can leave out the salt obviously. And the beauty of making your own homemade stock is to control the ingredients, especially the high sodium typically found in the grocery store stuff.

As it comes to a boil, turn the heat down to as low as it will go and simmer. Be sure to periodically skim off any scum/froth/impurities at the top.

An hour and thirty minutes later (go longer for a more concentrated stock) turn off the stove. Allow to cool to make straining easier and safer.

Feel free to use immediately or put into sealed containers in the freezer and simply thaw when you’ve got use for this amazing homemade chicken stock.

The second reason I have for sharing this recipe is because whenever I visit the Caribbean I make a huge batch of this stock, then a just as massive pot of chicken soup (very light) for my sister. She portions it out into freezer friendly containers and she’s got soup for those chilly nights during the rainy season in the Caribbean.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Traditional Caribbean Chicken Foot Soup Recipe.

May 27, 2025September 26, 20147 Comments

It’s one of those soups you really have to try before passing judgement. Like so many traditional dishes from the Caribbean (and globally), you’ll find people will be cautious and at times have negative comments, even though they fail to give it a try. You’ll notice that in the Caribbean we tend to use most of the animal with great success. Feet/trotters, tails, snout.. yea, not all that appetizing or so you’d think.

After a few years of not having chicken foot soup, I must admit that I had to coax myself to come to terms about eating ‘feet”. But one spoonful and it took me back to my days on the islands where this would be a big part of “Soup Saturdays”.

You’ll Need…

1 lb chicken feet (cleaned and trimmed)
2 chicken stock cubes
1/4 teaspoon black pepper
4 green cooking bananas
5 small eddoes
2 medium sweet potatoes
2 potatoes
water
1 tablespoon veg oil
1 large onion
4 cloves garlic
1 scallion
4 sprigs thyme
1 scallion
2 cups diced pumpkin
salt (taste and adjust accordingly)
1 scotch bonnet pepper
2 medium carrots

* You can add flour dumplings, yams, cassava, dasheen and other ingredients to personalize this chicken foot soup. If you’re making this gluten free, do pay attention to the ingredients listed, especially if you’re adding dumplings.

We need to prep all the ingredients.. make sure your butcher clean and trim the chicken feet (remove the yellow skin and cut off the sort of toes) and prepare the vegetables. Peel, cut into big pieces (same size if possible) and wash. Set the prepared vegetables (and ground provisions) in a bowl covered with water to prevent them from going discolored.

Heat the oil on a medium flame in a soup pot and go in with the chopped scallion, onion, garlic and thyme. Turn the heat down to low and let that gently cook for about 4-5 minutes. Then add the washed (and trimmed) chicken feet to the pot. Turn up the heat to med-high.

Add about 4-6 cups of hot water to the pot and bring to a boil. Reduce to a rolling boil and let that go (partly covered) for about 25-30 minutes.

Now add all the other ingredients, bring back to a boil and let cook for another 25 minutes or so (add more water if necessary so everything is covered). You’ll notice that I didn’t give a specific amount of salt as the stock cubes will be heavy in sodium. Taste for salt and adjust according near the end of cooking. During the cooking process you may need to skim off any sort of residue you see at the top of the soup.

The goal is to have the chicken feet very tender and the vegetables/ground provisions must also be tender to the point where they’re starting to dissolve. This will also thicken the soup nicely.. as with traditional Caribbean type soups.

I had the scotch bonnet pepper in the soup ‘whole’ and I tried not to break it. We want the flavor of the pepper and not the raw heat.. well, unless you love that raw Caribbean sunshine! This must be served HOT and (you will) if you have leftovers, you can freeze it for dinner another day. Simply thaw (on your counter) and heat on the stove top on a very low heat. I rather this method than in the microwave.

Meat & Poultry

A Hearty Chicken Soup For The Soul.

May 27, 2025April 14, 201034 Comments

jamaican chicken soup Let’s be clear.. this is NOT your typical Caribbean style soup, but you’ll be amazed at how simple and tasty this is. Especially on those days when you’re drained or your suffering from the flu and your stomach can’t accommodate anything heavy. Kieana, our eldest daughter has been sick with flu like symptoms the past few days, so she called me from school and asked if I could make up a batch of my special Chicken soup for her. This is a hit in our home whenever anyone is sick. Unlike me who prefers extra spicy foods when I’m not feeling well, our girls like it a bit more simple.

I should also mention that the recipe below makes enough for about 4-5 people, but all remainder can be stored in a freezer bowl and frozen for another time (keeps for about 2 months). We’ve got some portion-sized bowls that we use to freeze leftovers, so on those days we’re tired.. we pop it in the microwave and we’ve got a hot, homemade meal. All you need then is some good French bread and butter. My Trinbagonian friends would probably prefer a couple hops bread or coconut bake for sure.

Note: If you like spicy, you can easily learn from my way of enjoying this soup. When I serve myself, I usually add a bit of pepper sauce, a few drops of soy sauce and if I have any.. some shredded shado beni or cilantro.

You’ll Need…

1 chicken breast (boneless | skinless)
1 tablespoon butter
1 tablespoon olive oil
1 stalk celery
1 scallion
3 cloves garlic sliced thin
2 sprigs thyme
1 carrot (peeled / sliced)
1 onion diced
3 medium potatoes (1/2 inch cubes)
4 cups chicken broth
egg noodles or pasta
salt to taste
1/4 teaspoon black pepper
1 cup frozen corn and/or peas (optional)

The first thing we’ll do is cook the chicken breast, so it can cool and make it easier for us to shred. Do so by putting a deep pot on medium heat and place the butter and olive oil to heat. Then add the chicken breast (make sure it’s dry) and cook on low/medium heat for about 15-20 minutes, depending on how thick the breast is. Be sure to flip every 4-5 minutes or so, to cook evenly.

cooking chicken noodle soup

As this cooks, lets prepare the vegetables that will go into the soup.

ingredients for chicken noodle soup

what you need for chicken soup

chicken soup noodle

carrots for chicken soup

The chicken should be cooked all the way through by now. Remove from the pot and put aside to cool. Now in the same pot, turn the heat up to medium and add the onion, garlic and celery. Cook that for about 4 minutes, then add the carrots, scallion and potato… stir around. Allow that to cook for a couple minutes, before adding the thyme, black pepper and chicken broth.

Bring to a boil, then reduce to a simmer and cook for about 15 minutes.

trini chicken noodle soup

recipe for caribbean chicken soup

caribbean chicken noodle soup

cooking trini chicken soup

All the vegetables should now be tender. It’s time to add the chicken. Using a fork (I used my fingers) pull away on the chicken breast to shred it into small pieces (see picture below). This is when I usually add my egg noodles or any pasta I have in the cupboard. I just grab a handful and add to the pot. As well as frozen peas or corn to the pot as well.

chicken for soup

noodles for trinidad chicken soup

caribbean chicken soup

Since I used chicken broth that’s already a bit salty and I don’t like a lot of salt, I usually never have to add any salt to my dish. However, this is the time to check to see if there’s enough salt for your liking. Cook for about 5-7 minutes, just enough time for the pasta to cook.

chicken noodle soup recipe

Give this one a try the next time you need something light and energy boasting and be sure to leave me your comments and variations in the comments box below. I’d love to hear from you.

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chicken soup

Chicken Foot Soup The Ultimate Caribbean Comfort Food.

Simple Flavorful Homemade Chicken Stock.

Traditional Caribbean Chicken Foot Soup Recipe.

A Hearty Chicken Soup For The Soul.

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