Jerk Chicken Noodle Soup
Equipment
- Large soup pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
1 lb boneless, skinless chicken breasts, diced
2 tablespoons Jamaican jerk seasoning
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 carrots, sliced
4 cups chicken broth
1 can (14 oz) coconut milk
1 cup water
2 cups uncooked egg noodles
1 lime, juiced
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
- Marinate the diced chicken breasts in Jamaican jerk seasoning for at least 30 minutes, allowing the flavors to penetrate the meat.
- In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, diced bell pepper, and sliced carrots. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the marinated chicken to the pot and cook until it's no longer pink, about 5 minutes.
- Pour in the chicken broth, coconut milk, and water. Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.
- Stir in the uncooked egg noodles and continue to simmer until the noodles are tender, about 8-10 minutes.
- Once the noodles are cooked, remove the pot from the heat and stir in the lime juice. Season with salt and pepper to taste.
- Ladle the Jerk Chicken Noodle Soup into bowls and garnish with fresh cilantro for a burst of freshness.
Notes
Jerk seasoning can vary in heat level, so adjust according to your taste preferences. Start with a small amount and add more if desired.