Trinidadian Chicken Noodle Soup with Green Seasoning

Name: Trinidadian Chicken Noodle Soup with Green Seasoning
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 1¾ lbs (800 g) chicken thighs and drumsticks, cut into 3-inch pieces; 2 tablespoons (30 ml) olive oil; 1 medium (150 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; ½ cup loosely packed (15 g) green seasoning, or fresh cilantro and culinary onion blend, finely chopped; 3 sprigs (5 g) fresh thyme, leaves only, or 1 teaspoon dried thyme; 2 stalks (100 g) celery, chopped into ¼-inch pieces; 2 medium (200 g) carrots, sliced into ¼-inch rounds; 1 medium (150 g) red bell pepper (pimento), diced into ½-inch pieces; 2 cups (500 g) butternut squash or pumpkin, peeled, seeded, cut into ¾-inch cubes; 2 medium (about 14 oz) (400 g) yellow potatoes, cubed into ¾-inch pieces, skins left on; 8 cups (1900 ml) chicken broth or stock; 1½ cups (150 g) vermicelli pasta (very thin dried pasta); 1 whole (5 g) scotch bonnet pepper, left whole (optional); kosher salt; black pepper, freshly ground; 1 tablespoon (15 g) unsalted butter (optional)

From the MyKitchenBank Kitchen

A vibrant Caribbean comfort soup simmered with tender chicken, sweet butternut squash, and aromatic green seasoning—a traditional Trinidadian blend of cilantro and herbs. Vermicelli pasta adds substance and body to the savory broth. This one-pot meal comes together in under 90 minutes and is perfect for weeknight dinners or Sunday meals.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Makes: 6 servings (about 10 cups soup)

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Ingredients

6 servings

1¾ lbs (800 g) chicken thighs and drumsticks, cut into 3-inch pieces
2 tablespoons (30 ml) olive oil
1 medium (150 g) yellow onion, finely diced
4 cloves (20 g) garlic, minced
½ cup loosely packed (15 g) green seasoning, or fresh cilantro and culinary onion blend, finely chopped
3 sprigs (5 g) fresh thyme, leaves only, or 1 teaspoon dried thyme
2 stalks (100 g) celery, chopped into ¼-inch pieces
2 medium (200 g) carrots, sliced into ¼-inch rounds
1 medium (150 g) red bell pepper (pimento), diced into ½-inch pieces
2 cups (500 g) butternut squash or pumpkin, peeled, seeded, cut into ¾-inch cubes
2 medium (about 14 oz) (400 g) yellow potatoes, cubed into ¾-inch pieces, skins left on
8 cups (1900 ml) chicken broth or stock
1½ cups (150 g) vermicelli pasta (very thin dried pasta)
1 whole (5 g) scotch bonnet pepper, left whole (optional)
kosher salt
black pepper, freshly ground
1 tablespoon (15 g) unsalted butter (optional)

Equipment (7)

Large heavy-bottomed pot (6-quart or 5.7-liter capacity)
Sharp chef's knife
Cutting board
Wooden spoon
Measuring cups and spoons
Meat thermometer (optional but recommended)
Ladle

Steps

Before you start

Cut the chicken into 3-inch pieces and have all vegetables chopped and measured before you start cooking to keep the process smooth.
Use a heavy-bottomed pot with at least 6-quart capacity so there is room for the soup to simmer without boiling over.
If using fresh green seasoning from a Caribbean market, chop it finely just before use to preserve its bright flavor.
Have your chicken broth at room temperature or warm—adding cold broth will cool the pot and extend cooking time.

1
Brown the Chicken
- Heat the olive oil in a large, heavy pot (6-quart or larger) over medium-high heat.
- Meanwhile, pat the chicken pieces dry and season all over with salt and pepper.
- Once the oil is shimmering, working in batches if needed to avoid crowding, place chicken skin-side down and cook for 4–5 minutes until golden.
- Turn and cook the other side for another 4–5 minutes until brown.
- Transfer the browned chicken to a plate.
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Ready when: Chicken is golden brown on both sides
Tip: Pat the chicken completely dry so it browns properly instead of steaming; moisture prevents browning.
2
Sauté Aromatics and Herbs
- Reduce heat to medium.
- Add the diced onion to the same pot (no need to clean it) and cook for 2 minutes, stirring once, until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds until very fragrant.
- Add the chopped green seasoning and fresh thyme leaves, stirring constantly for about 1 minute until the herbs release their aroma.
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Ready when: Aromatics are soft and herbs are very fragrant
Tip: Don't let the garlic burn; if the pot seems dry, the rendered chicken fat is still coating the bottom.
3
Add Root Vegetables
- Add the sliced carrots, chopped celery, and diced red pepper to the pot.
- Stir well and cook for 2 minutes, stirring occasionally, so the vegetables start to soften and release their flavors into the oil.
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Ready when: Vegetables are slightly softened but still have some firmness
4
Add Pumpkin, Potatoes, Chicken, and Stock
- Stir in the cubed butternut squash and potatoes.
- Return the browned chicken pieces to the pot, nestling them among the vegetables.
- Pour in the chicken broth.
- If using a whole scotch bonnet pepper, carefully place it on top of the soup (keeping it whole so it flavors the broth without breaking apart).
- Increase heat to medium-high and bring to a boil, then immediately reduce heat to medium-low and establish a gentle simmer.
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Ready when: Broth is boiling
Tip: Keep the scotch bonnet whole so it imparts subtle heat and flavor without overwhelming the soup or breaking into pieces.
5
Simmer Until Chicken is CookedOven 165°F / 75°C
- Partially cover the pot with a lid (leave it slightly ajar so steam can escape).
- Simmer gently for 25–30 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C in the thickest part of a thigh).
- The butternut squash should be soft enough to break with a spoon, and the potatoes should be fork-tender.
- The broth will have absorbed flavors from the vegetables and chicken.
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Ready when: Chicken reaches 165°F (74°C) internally; squash and potatoes are fork-tender
Tip: If the scotch bonnet breaks open during simmering, use a spoon to remove and discard it to prevent the soup from becoming too spicy.
6
Prepare and Add Pasta
- Hold the bundle of dried vermicelli pasta over the pot and break it into 2–3 inch pieces, letting the pieces fall directly into the simmering soup.
- (This prevents the pasta from clumping together.) Stir well with a wooden spoon to separate the pasta strands.
- Using a slotted spoon, carefully remove and discard the whole scotch bonnet pepper if you used one.
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Tip: Breaking the pasta directly over the pot and stirring immediately prevents it from clumping into a solid mass.
7
Cook Pasta Until Tender
- Maintain a gentle simmer and cook for 8–10 minutes, stirring occasionally (every 2 minutes or so), until the vermicelli is tender but not mushy.
- The broth will thicken slightly as the pasta releases starch.
- If the soup becomes too thick, you can add a splash of warm water.
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Ready when: Pasta is tender when bitten; broth has thickened slightly
Tip: Taste a strand of pasta to check doneness; overcooked pasta will make the soup mushy and break apart easily.
8
Taste and Finish
- Remove the pot from heat.
- Taste the soup and add more kosher salt and freshly ground black pepper as needed—remember that the flavors will develop more as the soup cools slightly.
- For added richness, stir in the softened butter if desired.
- Ladle into serving bowls and serve hot, with extra black pepper on the side if desired.
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Tip: Taste before seasoning heavily, as the broth and chicken contribute saltiness that may be enough on its own.

Good to know

Tips

Don't skip the browning step. This develops deep, savory flavor through the Maillard reaction and makes the broth richer and more satisfying.
A whole scotch bonnet pepper seasons the entire pot without making it dangerously spicy—the heat is subtle, warming, and builds over time. For milder soup, use half a pepper or omit it altogether.
Vermicelli cooks very quickly (8–10 minutes), so add it near the end of cooking. Stir occasionally to prevent clumping and to distribute the starch evenly.
This soup thickens as it cools because of the starch released by the pasta and the natural pectin in the butternut squash. When reheating, add a splash of warm water to reach your preferred consistency.

Make ahead

The soup (without the pasta) can be made up to 2 days ahead and stored in the refrigerator. Add the pasta and cook for the final 8–10 minutes just before serving. Alternatively, you can make the entire pot, let it cool, refrigerate in an airtight container, and reheat gently on the stovetop, adding water if it has thickened.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (note that the pasta may become softer upon thawing; consider freezing the broth before adding pasta and cooking the pasta fresh). Reheat gently on the stovetop over medium heat, stirring occasionally and adding water if the soup has thickened, for 10–15 minutes until steaming.

Substitutions

green seasoning, or fresh cilantro and culinary onion blend → ¼ cup fresh cilantro, finely chopped, plus 2 tablespoons minced culinary onion or scallion tops, plus a few fresh thyme or parsley leaves. This combination recreates the flavor profile of traditional Trinidadian green seasoning, which is herbaceous and aromatic.
butternut squash or pumpkin → pumpkin, calabaza squash, or even zucchini (though zucchini will cook faster and contribute less sweetness). Butternut squash adds natural sweetness and body to the broth. Pumpkin is the most authentic choice for this dish.
vermicelli pasta (very thin dried pasta) → thin egg noodles, angel hair pasta, or short-grain rice (such as jasmine or white rice). Very thin pasta cooks quickly without overpowering the delicate broth. Rice is equally traditional in some versions.
scotch bonnet pepper → ¼ teaspoon hot pepper flakes, or omit entirely for a completely mild soup. The whole scotch bonnet adds subtle, complex heat that builds slowly. Hot pepper flakes are sharper and more direct. Omit if you prefer no heat.