Banish the Winter Blues with this Island Inspired Comfort Food
Caribbean Chicken Soup
Ah, winter. The season of sniffles, shivers, and soup cravings. But forget that bland chicken noodle broth you’ve been slurping – it’s time to take your taste buds on a Caribbean vacation! As a self-proclaimed soup aficionado, I’m here to introduce you to a bowl of sunshine.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
Let’s talk about the spices of the Caribbean, shall we? These islands aren’t just about pristine beaches and reggae beats – they’re a veritable spice rack of flavor. We’ve got allspice berries, bringing their warm, peppery punch to the party. Thyme, with its earthy aroma, is ready to dance with garlic and scallions. And let’s not forget our fiery friend, the scotch bonnet pepper, a tiny tropical sun, warming you from the inside out.
Now, I know what you’re thinking: “But chef, I’ve got the sniffles! I can’t handle spicy food!” Fear not, my congested compadre. This Caribbean chicken soup is like a warm, spicy hug for your immune system. It’s packed with vitamin C from bell peppers, antioxidants from garlic, and anti-inflammatory goodness from turmeric. It’s practically a pharmacy in a pot.
Speaking of feeling under the weather, let’s talk about the ultimate sick day ritual. Imagine this: You’re wrapped up in your coziest weighted blanket, looking like a human burrito. You’ve got a generous dollop of Vicks VapoRub on your chest (because nothing says “I’m sick” quite like smelling like a walking menthol factory). And then, like a Caribbean knight in shining armor, comes this chicken soup. It’s the culinary equivalent of a “Get Well Soon” card, but tastier and with fewer glitter-induced sneezing fits.
“Good soup is one of the prime ingredients of good living.”
Now, let’s address the elephant (or should I say, the spinners) in the room. No, we’re not talking about those trendy exercise classes. Spinners are little dumplings that dance around in your soup like tiny, edible ballerinas. They’re not just adorable; they’re also the perfect vehicle for soaking up all that flavorful broth. Plus, they give you something to fish for when you’re too tired to lift your spoon all the way to your mouth. Can we say treasure hunt!
This Caribbean chicken soup isn’t just a meal; it’s a full blown nutrient party. Don’t have an appetite? No problem! This soup is packed with protein from the chicken, complex carbs from the potatoes and yam, and a rainbow of vitamins from the veggies. This is a multivitamin, but infinitely more delicious and less likely to get stuck in your throat.
So, the next time Old Man Winter comes knocking, don’t just huddle under your blankets and pray for spring. Whip up a pot of this Caribbean chicken soup and transport yourself to a sun soaked beach – no passport required. Your taste buds (and your immune system) will be as happy as a lark.
“To feel safe and warm on a cold wet night, all you really need is Caribbean Chicken soup.”
If you’ve gotten through all the instructions for this recipe and have a pot of this deliciousness on the stove, give yourself a pat on the back, and then use that hand to lift another spoonful of this tropical deliciousness to your mouth. Your winter blues don’t stand a chance against this spicy, sunny soup!
“Soup is the song of the hearth… and the home.”
This 5 Star Caribbean chicken soup recipe with spinners is a hearty and flavorful dish that will transport your taste buds to the islands. The combination of tender chicken, vegetables, and dumplings creates a satisfying meal perfect for the cold and flu season.
Let’s Make This
Spinner Ingredients
- 1/2 lb flour
- 1/4 cup water
- Salt to taste
Ingredients for the Chicken Soup
- 2 tbsp coconut or avocado oil
- 1.5 lbs chicken (legs and thighs will do)
- 12 cups water
- 1 onion, chopped
- 6 whole allspice berries
- 4 bay leaves
- 5 garlic cloves
- 1.5 lb Jamaican pumpkin, peeled and diced
- 5 potatoes, quartered
- 1.5 lbs of Caribbean sweet potato or yellow yam
- 3 carrots, peeled and chopped
- 1 chocho (chayote)
- 5 sprigs fresh thyme
- 3 stalks scallion
- 1/2 green and 1/2 red bell pepper, finely chopped
- 2 tbsp oxtail seasoning
- 1 tbsp green seasoning
- 1 package grace pumpkin flavored soup mix (or homemade spice mix) strain if you don’t want the pasta in your soup
- 1 whole scotch bonnet pepper
- Salt and pepper to taste
Prepare the Spinners
In a bowl, mix flour and salt. Create a well in the center and add 1/4 cup of water. Knead to form a dough. Divide into small pieces and roll between palms to create spinners. Set aside.
Start the Soup Base
Heat oil in a large pot. Add finely chopped peppers, onions, garlic, and allspice and bay leaves. Sauté until onions and garlic are tender, being careful not to burn the garlic.
Prepare and Cook the Chicken
Remove skin and clean chicken with vinegar or lemon. Add to the pot and brown for 4 minutes each side. Pour in 12 cups of water and let cook for 20 or until chicken is tender.
Add Initial Vegetables
Include 1/3 of the pumpkin and 1/3 of the potatoes. Bring to a boil, then reduce heat and simmer for 25 minutes until chicken is tender and vegetables are very soft.
Create a Thickener
Remove most of the cooked potato, pumpkin, and seasonings. Mash in a separate bowl, then return to the pot and stir.
Add Remaining Ingredients
Incorporate carrots, remaining potato, pumpkin, sweet potato or yam, chayote, spinners, oxtail seasoning, green seasoning, and soup mix (or homemade spice blend). Cover and simmer for 15 minutes.
Final Seasoning
Add thyme, scallion, and scotch bonnet pepper. Season with salt and pepper to taste. Stir well, cover, and simmer for another 10-15 minutes.
Serve
Ladle the hot soup into bowls and serve with Jamaican Water Crackers.
Chef’s Note
For a healthier version, you can omit the packaged soup mix and create your own blend using turmeric, garlic powder, onion powder, paprika, black pepper, and salt. Adjust the seasonings to your taste as you go.
Once you taste this soup, you’ll exclaim, “Mi haffi gi props to di chef!” (I have to give props to the chef!) which will be you.
“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”
Thanks for reading. If you like chili which will also warm you up during the winter, here’s one of my favorites.
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