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caribbean chicken soup

Caribbean Chicken Soup

This Caribbean Chicken Soup recipe is packed with pumpkin, corn, sweet potatoes, and tons of other veggies! This chicken soup will warm you from the inside out!
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Prep Time:2 hours
Cook Time:1 hour
Course: Soup
Cuisine: caribbean
Keyword: caribbean chicken soup, chicken soup recipe, soup recipe
Servings: 4

Equipment

  • pressure cooker

Ingredients

Chicken Broth

  • 1 whole chicken
  • 1 lb chicken feet
  • ½ tbsp whole peppercorns
  • 1 bay leaf
  • fresh herbs parsley, rosemary, thyme, oregano
  • 2 carrots
  • 1 onion
  • 2 celery ribs
  • 8-9 cups water
  • ginger 2 in knob

Chicken Soup

  • ½ tbsp olive oil
  • 2 cups winter squash chopped into 1 in pieces
  • 2 ears corn chopped into 1 in pieces
  • 1 sweet potato
  • 2 carrots
  • ½ fennel optional
  • 1 onion chopped
  • 5 cloves garlic minced
  • 1 scotch bonnet
  • 2 tbsp green seasoning
  • 1 packet cock soup mix
  • 5 whole allspice berries
  • ½ tsp complete seasoning
  • ½ tsp salt
  • 1 tbsp low sodium chicken bouillon optional
  • 2 cups spinach optional
  • 1 sprig fresh thyme

Instructions

Prepare Chicken Broth

  • Throughly wash the chicken feet and chicken in cool water. Using sharp kitchen scissors butcher the chicken. Cut out the chicken back. Then cut off the leg quarters. Use a sharp knife to remove the wings from the breast; cut off the wing tips. Next remove the breast from the bone. Place the chicken back and wing tips in your pressure cooker pot. Set the chicken legs, thigh, and wing to the side. I reserve the chicken breast for another recipe.
  • Into the pressure cooker pot add the chicken feet and the additional ingredients for the broth. You can also use any additional vegetable scraps or peeling you have saved. If your chicken comes with the chicken neck, add that as well.
  • Fill with water to max fill line. I added about 8-9 cups of water.
  • Close the pressure cooker and cook for 1 hr 15 mins. Natural pressure release for 1 hour. If you do not have a pressure cooker, simmer the ingredients in a large stock pot on the stove for 2-3 hours on medium low. Add more water when needed.
  • Strain the broth though a colander and discard the solids.

Prepare the Soup

  • In a large pot over medium heat add the olive oil. Then add the reserved chicken parts and cooked until browned, about 7-10 minutes. Turn the chicken occasionally so it browns on all sides.
  • Add the chopped onion, fennel, carrots, green seasoning, and garlic. Sautee for 4-5 minutes or until the onion begins to brown and looks translucent.
  • Pour in the broth. Add the seasonings for the soup and thyme. Cover and simmer on medium low for 20-25 minutes or until the chicken is tender. Once the chicken is tender you can leave the chicken on the bone or gently shred it with a fork and add it back to the soup. If the broth in the soup is low, add additional boiling water.
  • If desired, sift the cock soup mix packet over a strainer to remove the macaroni noodles. Add the cock soup mix seasoning to the pot. Then add the rest of the vegetables for the soup except the spinach. Check the seasoning and adjust to taste. Cover and simmer for 20 minutes or until the winter squash is tender. The squash may begin to break apart a bit and color the broth light orange, but that is okay! It will slightly thicken the soup.
  • Remove the lid and take out the thyme stems. Add the spinach and simmer until its wilted.
  • Enjoy!

Notes

The broth can be made a day in advance to save time. It can also be frozen. I encourage you to make the broth from scratch to get the health benefits from the chicken feet and bones. However, you can use store bought broth.
Use whatever vegetables you prefer for the soup. I tend to use whatever is in my fridge. I almost always use pumpkin and corn. Spinach is not typically used in Caribbean Chicken Soup, calallo could be used. However, I don't have access to that green.I have also used thinly sliced kale with success.