Bajan Soup Recipe

Hey there, soup lovers! Get ready to whisk your taste buds away to the sunny shores of Barbados with this incredible Bajan Bliss: Authentic Bajan Soup Recipe. If you're looking for comforting, flavorful cooking food recipes that tell a story, you've hit the jackpot. This isn't just `a chicken soup`; it's a hug in a bowl, packed with vibrant flavors and hearty ingredients that have been a staple in Barbadian homes for generations.
Many food recipes cooking tutorials out there skip the soul of the dish, but we're diving deep into what makes this `soup chicken soup` truly special. We'll explore the traditional elements, offer handy tips for home cooks of all levels, and ensure you can recreate this Barbadian classic, even if you don't have a Bajan grandma whispering secrets in your ear. Whether you're a beginner eager to learn `how to cook a soup step by step` or an experienced chef exploring new cuisines, this recipe is designed to be super simple, super clear, and super delicious. So, let's get those pots simmering and bring a taste of the Caribbean right into your kitchen!

Ingredients

• For the Soup Base:
• 2 lbs bone-in, skin-on chicken (thighs and drumsticks work best for flavor)
• 1 tbsp olive oil or vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 1 Scotch Bonnet pepper, whole (or half, if you prefer less heat – do NOT cut unless you want it spicy!)
• 2 sprigs fresh thyme
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• 8 cups chicken broth (low sodium)
• 1 cup pumpkin or butternut squash, peeled and cubed
• 1 large yam or sweet potato, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 large potato, peeled and cubed
• 2 cups chopped fresh spinach or callaloo (optional)
• For the Dumplings (Spinners):
• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup water (or a little more, as needed)

Directions

1. Prep the Chicken: Rinse chicken pieces and pat dry. Season generously with salt, black pepper, and half of the minced garlic. Set aside.
2. Sauté Aromatics: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion, bell pepper, and celery. Sauté for 5-7 minutes until softened and fragrant. Add the remaining minced garlic and cook for another minute until aromatic.
3. Brown the Chicken: Push the vegetables to one side of the pot. Add the seasoned chicken pieces to the other side and brown them for 3-4 minutes per side. You don't need to cook them through, just get a nice golden crust.
4. Simmer the Soup: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot (that's flavor!). Add the whole Scotch Bonnet pepper (handle with care!), fresh thyme sprigs, and dried oregano. Bring to a boil, then reduce heat to low, cover, and let it simmer for 30 minutes.
5. Add Root Vegetables: After 30 minutes, remove the chicken from the pot and set aside to cool slightly. Add the pumpkin/squash, yam/sweet potato, carrots, and potato to the simmering broth. Continue to simmer, covered, for another 15-20 minutes, or until the vegetables are tender.
6. Make the Dumplings: While the vegetables are cooking, prepare your dumplings. In a medium bowl, combine flour and salt. Gradually add water, mixing with your hands until a firm, non-sticky dough forms. Knead for 2-3 minutes. Pinch off small pieces of dough and roll them between your palms into elongated, finger-like shapes (these are called "spinners").
7. Shred Chicken & Add Dumplings: Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Add the shredded chicken back to the pot along with the spinach (if using) and the prepared dumplings.
8. Finish Cooking: Simmer for an additional 10-15 minutes, or until the dumplings are cooked through and tender. The soup should thicken slightly. Carefully remove the whole Scotch Bonnet pepper and thyme sprigs before serving.
9. Taste and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle hot into bowls and enjoy your homemade Bajan bliss!