Caribbean-Inspired Curry Chicken Soup Recipe

Introduction

This Caribbean-Inspired Curry Chicken Soup is a warm and comforting dish bursting with vibrant spices and tender chicken. It combines aromatic curry flavors with hearty vegetables and pearl couscous for a satisfying meal perfect any time of year.

Ingredients

• 2 tablespoons avocado oil (or olive oil)
• 1 medium yellow onion, chopped
• 3 large carrots, thinly sliced on a bias
• 2 celery stalks, finely diced
• 8 cloves of garlic, chopped
• 1 tablespoon curry powder, preferably Jamaican-style
• 1 teaspoon ground turmeric
• 1 teaspoon ground allspice, preferably Jamaican-style
• 1 ½ – 2 lbs boneless/skinless chicken thighs (or chicken breasts)
• 1 tablespoon fresh-grated ginger
• 1 bay leaf
• 8 sprigs fresh thyme, destemmed
• Kosher salt & fresh ground black pepper to taste
• 64 ounces (8 cups) chicken bone broth
• 1 ½ cups dried pearl couscous

Instructions

1. Step 1: In a large Dutch oven or stock pot, heat the oil over medium heat. When hot, add the onion, carrots, and celery. Sauté the vegetables, stirring often, until tender and lightly golden, about 10-12 minutes. Then add the garlic and continue cooking until fragrant, about 1 minute. Stir in the curry powder, ground turmeric, and ground allspice, toasting the spices with the vegetables for about 1 minute.
2. Step 2: Add the chicken thighs to the pot and stir to combine with the spices and aromatics. Add the grated ginger, bay leaf, fresh thyme, and season with salt and pepper to taste. Pour in the chicken bone broth, covering the chicken completely. Stir well to combine.
3. Step 3: Cover the pot and simmer the soup over medium-high heat for 25-30 minutes, or until the chicken is cooked through.
4. Step 4: Reduce heat to medium-low. Use a slotted spoon to remove the chicken and transfer it to a cutting board or rimmed baking sheet. Shred the chicken with two forks and return it to the pot. Stir well to incorporate the shredded chicken into the soup.
5. Step 5: Add the dried pearl couscous to the pot and stir to combine. Cover and cook over medium-low heat for 9-10 minutes, or until the couscous is tender.
6. Step 6: Remove the pot from heat and discard the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and serve immediately. Enjoy!

Tips & Variations

• For extra heat, add a finely chopped Scotch bonnet pepper or a pinch of cayenne when sautéing the vegetables.
• Swap chicken thighs with breasts for a leaner option, though thighs stay juicier.
• Use coconut milk instead of some broth for a richer, creamier texture and a hint of sweetness.
• Fresh thyme can be substituted with dried thyme—use about one-third the amount.
• Pearl couscous can be replaced with small pasta or rice if preferred, adjusting cooking times accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until hot, adding a splash of broth or water if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can replace the chicken with hearty vegetables and use vegetable broth instead of chicken broth. Adding chickpeas or lentils can provide protein and maintain richness.

What if I don’t have Jamaican-style curry powder or allspice?

You can use a mild curry powder available in most supermarkets and substitute allspice with a mix of cinnamon and cloves in small amounts to mimic the flavor. The soup will still be delicious with these adjustments.

Caribbean-Inspired Curry Chicken Soup Recipe

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★★★★★

4.9 from 50 reviews

• Author: Isabella
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

A rich and comforting Caribbean-Inspired Curry Chicken Soup featuring tender shredded chicken simmered in a fragrant blend of Jamaican-style curry powder, turmeric, allspice, and fresh herbs. Enhanced with sautéed vegetables, aromatic garlic and ginger, and hearty pearl couscous, this soup offers a vibrant and warming dish perfect for any season.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium yellow onion, chopped
• 3 large carrots, thinly sliced on a bias
• 2 celery stalks, finely diced
• 8 cloves of garlic, chopped
• 1 tablespoon fresh-grated ginger

Spices and Herbs

• 1 tablespoon curry powder, preferably Jamaican-style
• 1 teaspoon ground turmeric
• 1 teaspoon ground allspice, preferably Jamaican-style
• 1 bay leaf
• 8 sprigs fresh thyme, destemmed

Protein

• 1 ½ – 2 lbs boneless/skinless chicken thighs (or chicken breasts)

Liquids and Grains

• 2 tablespoons avocado oil (or olive oil)
• 64 ounces (8 cups) chicken bone broth
• 1 ½ cups dried pearl couscous

Seasonings

• Kosher salt & fresh ground black pepper, to taste

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Instructions

1. Sauté the Vegetables: In a large dutch oven or stock pot, heat the avocado oil over medium heat until hot. Add the chopped onion, sliced carrots, and diced celery. Sauté while stirring frequently until the vegetables are tender and lightly golden, about 10-12 minutes. Then, add the chopped garlic and continue cooking until fragrant, approximately 1 minute. Stir in the curry powder and ground allspice, toasting the spices with the vegetables for about 1 minute to release their flavors.
2. Add Chicken and Aromatics: Place the chicken thighs into the pot, stirring them to fully coat with the spiced vegetable mixture. Add the grated ginger, bay leaf, and fresh thyme sprigs. Season with kosher salt and freshly ground black pepper to taste. Pour in the chicken bone broth, ensuring the chicken is fully submerged, and stir everything together well.
3. Simmer the Soup: Cover the pot with a lid and allow the soup to simmer over medium-high heat for 25-30 minutes, or until the chicken is thoroughly cooked and tender.
4. Shred the Chicken: Lower the heat to medium-low. Using a slotted spoon or utensil, carefully transfer the cooked chicken to a cutting board or rimmed baking sheet. Shred the chicken finely using two forks, then return the shredded meat back into the pot, stirring to combine it evenly with the broth and vegetables.
5. Cook the Couscous: Add the dried pearl couscous to the pot, stirring it into the soup to distribute evenly. Cover and continue cooking over medium-low heat for 9-10 minutes until the couscous is tender but still retains a pleasant bite.
6. Final Seasoning and Serve: Remove the pot from heat and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hearty curry chicken soup into bowls and serve warm immediately for a comforting meal.

Notes

• Chicken thighs are preferred for their juiciness and flavor; however, chicken breasts may be used as a leaner alternative.
• If Jamaican-style curry powder is unavailable, use a mild, aromatic curry powder to preserve the authentic flavor.
• For a gluten-free option, substitute pearl couscous with quinoa or rice.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
• Adjust the amount of curry powder according to your heat and flavor preference.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Caribbean

Keywords: Caribbean curry chicken soup, Jamaican curry soup, pearl couscous soup, hearty chicken soup, spiced chicken stew