Easy Jerk Chicken Soup

This easy to make soup takes leftover jerk chicken to another level. And it's nutritious as well.

5 from 1 vote

Course: Dinner, Lunch, Starter

Cuisine: American, Caribbean, West Indian Cuisine

Keyword: Chicken Soup, Jerk Chicken Soup

Prep Time: 8

Cook Time: 35

Total Time: 43

Servings: servings

Calories: 551kcal

Author: Julietkitchen By Chef Yasmin

Get Recipe Ingredients

In a stockpot, heat the olive oil using medium heat
1 - 2 tablespoon extra virgin olive oil
Sauté the onions, 2 - 3 minutes until translucent
1 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