Jamaican Chicken Noodle Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
- 1 lb chicken breast boneless and skinless
- 6 cups chicken broth
- 1 cup egg noodles
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 1 bell pepper chopped (I prefer red for sweetness)
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon allspice
- 1 scotch bonnet pepper whole, for flavor
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 green onions sliced (for garnish)
- Fresh parsley optional, for garnish
Instructions
Step 1: Prepare The Chicken
- I start by heating the olive oil in a large pot over medium heat. I add the chicken breast and season it with salt, pepper, and allspice. I sear the chicken for about 5-7 minutes until it’s golden brown on both sides.
Step 2: Sauté The Vegetables
- Once the chicken is cooked, I remove it from the pot and set it aside. In the same pot, I add the chopped onion, garlic, carrots, and bell pepper. I sauté these for about 5 minutes until they soften and the aroma fills my kitchen.
Step 3: Add Broth And Spices
- Next, I pour in the chicken broth and add the thyme, scotch bonnet pepper, and the seared chicken back into the pot. I bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes. This allows the flavors to meld beautifully.
Step 4: Cook The Noodles
- After the soup has simmered, I take out the chicken, shred it with two forks, and return it to the pot. I then stir in the egg noodles and let everything cook for an additional 10 minutes, or until the noodles are tender.
Step 5: Final Touches
- Before serving, I taste and adjust the seasoning as needed. I love to garnish each bowl with fresh green onions and parsley for a pop of color and freshness.
Notes
When handling the scotch bonnet pepper, I recommend using gloves or washing your hands thoroughly afterward. This pepper packs a serious punch, and the oils can linger on your skin.