Savor the Flavorful Twist of Leftover Jerk Chicken with this Spicy Chicken Soup!
Turn leftover jerk chicken into a vibrant and delicious soup! This chicken soup recipe repurposes a favorite Jamaican-inspired dish for a comforting and flavorful meal. It’s perfect for a quick weeknight dinner or a cozy weekend lunch.
Moreover, this soup boasts various textures and vibrant colors. The lentils add a satisfying heartiness, while the yuca contributes a unique starchy texture. Additionally, customize the spice level to your preference, and the habanero pepper adds a delightful kick (feel free to omit it for a milder soup).
What You’ll Need For Jerk Chicken Soup:
First, start with some basic standard aromatic; onions, garlic, and fresh herbs. Next, choose your vegetables. Root vegetables like yuca (cassava) and carrots works well. For added texture and richness in the broth add in some red lentils. Importantly, grab some leftover jerk chicken and hence, a flavorful jerk chicken soup. Get the full recipe:
Get Soup RecipeHow to Customize Leftover Jerk Chicken Soup:
- First, don’t have leftover jerk chicken? You can use store-bought rotisserie chicken or leftover baked chicken, shredding it before adding it to the soup.
- Next, no yuca? Substitute with another starchy root vegetable like potatoes, sweet potatoes, or parsnips.
- Spice it up (or down)! Specifically, adjust the spice level to your preference. Add a whole hot pepper for a touch of heat or omit the habanero pepper altogether for a milder soup.
- Love coconut milk? Further, add a can of coconut milk for a richer and creamier leftover jerk chicken soup.
Serving and Storage Tips:
- First, serve the soup hot with a side of crusty bread for dipping.
- Plus, garnish with a dollop of Greek yogurt or sour cream for added richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Therefore, next time you have leftover jerk chicken, ditch the boring leftovers and create this vibrant and flavorful soup! You won’t regret it.
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Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Easy Jerk Chicken Soup
Equipment
Ingredients
- 1 – 2 tablespoon extra virgin olive oil
- 1 small onion peeled and sliced thinly
- 3 – 4 cloves garlic peeled and minced
- 1 inch piece ginger peeled and minced
- 2 teaspoons fresh oregano leaves chopped
- 2 teaspoons fresh thyme leaves chopped
- 1/4 cup fresh cilantro chopped
- 2 scallions chopped
- 1 1/2 cups grape or cherry tomatoes
- 1 small yuca peeled and cut up
- 4 medium carrots peeled and chopped
- kosher salt to taste
- freshly ground black pepper to taste
- 3/4 cup red lentils rinsed thoroughly
- 4 – 5 cups cooked leftover jerk chicken shredded
- 4 – 6 cups chicken broth
- 1 whole Habanero pepper
- 4 – 5 cups baby organic spinach
Instructions
- In a stockpot, heat the olive oil using medium heat1 – 2 tablespoon extra virgin olive oil
- Sauté the onions, 2 – 3 minutes until translucent1 small onion
- Add in the garlic, ginger, oregano, thyme, cilantro and scallions. Mix and cook 30 seconds.3 – 4 cloves garlic, 1 inch piece ginger, 2 teaspoons fresh oregano leaves, 2 teaspoons fresh thyme leaves, 1/4 cup fresh cilantro, 2 scallions
- Add in the tomatoes, yuca, carrots, salt and freshly ground black pepper to taste. Mix.1 1/2 cups grape or cherry tomatoes, 1 small yuca, 4 medium carrots, kosher salt, freshly ground black pepper to taste
- Add in the lentils and chicken. Mix.3/4 cup red lentils, 4 – 5 cups cooked leftover jerk chicken, 1 whole Habanero pepper
- Pour in the broth/stock. Stir. If using hot pepper, add it to the soup.4 – 6 cups chicken broth
- Bring to a boil. Lower heat and simmer 25 to 30 minutes until the vegetables are tender and the lentils have melted into the soup.
- Turn off the stove. Add in the spinach. Mix and allow the spinach to wilt in the hot soup. Ladle into your favorite soup bowl and enjoy!4 – 5 cups baby organic spinach
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