Hey there, sugar dumpling 💛,
If you’ve ever had a rainy day in the Caribbean, you know there’s nothing more comforting than a big pot of chicken soup bubbling on the stove. This isn’t just food—it’s memory, warmth, and home in every spoonful. For me, it’s the way the pumpkin sweetens the broth, the dumplings soak up flavor, and the fresh herbs and lime at the end brighten everything up.
This version is scaled to serve 30 portions, making it perfect for gatherings or meal prep. It’s light yet filling, with cabbage standing in for noodles, cornmeal dumplings for that classic touch, and chicken that can be done bone-in for flavor or boneless for ease. It’s simple cooking, but it feels like a hug in a bowl.
Seasoning :
Salt and black pepper to taste
2–3 chicken bouillon cubes (optional)
6–8 whole cloves
2 tsp ground cumin
Dumplings (Cornmeal Style)
600 g all-purpose flour
150 g fine cornmeal
2 tsp salt
3 tbsp vegetable oil
Water (enough to form a soft dough)
Finishing Touch
80 g garlic, minced (about 1 small head)
3 seasoning peppers, chopped
50 g fresh parsley, chopped
Juice of 2–3 limes
Liquid
About 8 liters of water (adjust as needed during cooking)
Ingredients :
Chicken
3–3.5 kg chicken (bone-in pieces for flavor)
Option: Use 2.5–3 kg boneless thighs for easier shredding and portioning.
Vegetables
1 kg pumpkin, peeled and diced
800 g carrots, sliced
500 g potatoes, diced (reduce if using tania)
500 g tania (eddoe/taro root), peeled and diced
1 large head cabbage (about 1.2 kg), shredded
500 g corn on the cob, cut into chunks (optional, adds natural sweetness)
400 g onions, chopped
200 g celery, chopped
200 g leeks, sliced
6 sprigs fresh thyme
6 scallions, chopped
300 g broccoli florets (optional, especially for a lighter meal-prep version)
Method
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Brown the Chicken
Season lightly with salt and pepper. Heat oil in a large stockpot, then brown chicken pieces on both sides until golden. This adds depth and color.
Build the Base
Add onions, leeks, scallions, thyme, celery, pimento, cloves, cumin, bouillon, and water. Bring to a boil, then lower to a simmer for 20–25 minutes.
Make Dumplings
Mix flour, cornmeal, and salt. Add oil, then water gradually to form a soft dough. Pinch off pieces, roll into spinners or balls.
Add Vegetables
Stir in pumpkin, carrots, potatoes, tania, and corn. Let them start cooking but not fully soften.
Add Dumplings
Drop dumplings into the pot once vegetables are halfway tender, so they cook through without becoming too soft.
Finish with Cabbage (and Broccoli if using)
Stir in shredded cabbage during the last 10 minutes of cooking. Add broccoli at this stage too if using, so it keeps its bright color and texture.
Final Burst of Freshness
Just before turning off the heat, stir in minced garlic, chopped seasoning peppers, parsley, and fresh lime juice. Adjust salt and pepper.
Meal Prep Tip
Cool soup completely before portioning into airtight containers. Each 350 ml serving holds chicken, dumplings, and vegetables for a full balanced meal. Store in the fridge for up to 4 days or freeze for up to 2 months.