Euro-Caribbean Chicken & Dumpling Soup – Fusion Cuisine

This is very easy yet extremely delicious cross between Rosół z Kury – Polish Chicken Soup and Dominican Chicken, Lentils & Dumplings Soup that we often prepare in our house, especially on gloomy winter days like today.

Polish Dominican soup recipe


  • 8 – 10 chicken legs, tights, big packet of wings or the whole chicken (quartered)
  • 2 – 3 tbs olive oil
  • 500 g of carrots (peeled and cut into coarse chunks)
  • 500 g potatoes (peeled and cut into coarse chunks)
  • 2 tbs of dried thyme or sprigs of fresh one
  • couple of garlic cloves or garlic granules
  • 6 Maggi cubes (or other stock cubes)
  • about 4 l of boiling water
  • 1 Caribbean chicken soup in a packet – optional
  • coconut cream or some coconut milk powder – optional
  • some chilli flakes – optional
  • sea salt – to taste
  • handful of spring onions or 1 large leek (chopped finely)

for the dumplings

  • 3 cups of plain flour
  • about 1½ cup of lukewarm water
  • 2 tsp baking powder
  • 1 tsp salt


  • pressure cooker pot or large 5.5 l stock pot
  • bowl to mix ingredients for dumplings

Euro Caribbean recipes


  1. Place chicken on the bottom of the pot, add olive oil and heat for a while.
  2. Then add carrots, potatoes, garlic, thyme, Maggi cubes and about 2 l of boiling water.
  3. Close the pressure cooker and cook for 7 minutes. If you are using regular pot cook until both chicken and vegetables are cooked through and soft.
  4. In meantime prepare the dumplings combining flour, baking powder, salt and water. Knead until the dough is smooth. Roll into oblong shapes and put aside.
  5. Once the soup is cooked add the rest of the water (making sure to leave enough space for dumplings), coconut cream / milk and chicken soup from the packet, if using.
  6. Season to taste with salt and chilli flakes.
  7. Drop dumplings into the soup, one at a time to make sure they go to the bottom of the pot.
  8. Cook for couple of minutes longer until dumplings are cooked.
  9. Add chopped leek or spring onions and serve the soup to the bowls.

Makes about 8 – 10 servings of the soup.


The soup stores quite good in the fridge for next day lunch or even dinner.

Your thoughts…

  1. Two cuisines I know very little about but as my to learn more. Looks so warming!

  2. this looks great Margot, an interesting fusion,and perfect for this time of year.

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