Caribbean-Style Chicken Soup

February 4, 2019

Test Kitchen-Approved

Serves: 4 to 6
Prep time: 10 min
Cook time: 45 min

Ingredients

  • 1 whole chicken, cut into quarters
  • 1 lemon, halved
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, grated
  • 1 (1-inch) piece fresh ginger, grated
  • 3 to 5 sprigs fresh thyme, leaves plucked from stems
  • 1 medium yellow onion, chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 (32–fluid ounce) box high-quality chicken stock, plus more as needed
  • 2 carrots, peeled and chopped
  • 1 small pumpkin, peeled and cubed
  • 1 tomato, diced
  • 1 tablespoon tomato paste
  • 2 golden potatoes, peeled and quartered (substitute cassava if available)
  • 2 ears fresh corn, cut into 6 equal pieces
  • 1 scallion, chopped
  • 1/2 cup cilantro, chopped
In This Recipe

Directions

  1. Place chicken pieces in strainer and squeeze lemon evenly over the meat. Wash chicken off with cold water, and pat with paper towels.
  2. Move chicken to a medium-sized bowl and season with salt and pepper. Then add garlic, ginger, thyme, onion, soy sauce, and oyster sauce.
  3. In a deep pot over medium heat, add stock, carrots, pumpkin, tomato, tomato paste, and potatoes. Once veggies begin to soften, add the chicken. Let simmer for about 30 minutes, then add the corn and scallion.
  4. Cook for another 15 minutes, stirring occasionally.
  5. Finish with cilantro, and add additional salt to taste.

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