Jerk Chicken Soup

Warm, bold, and packed with vibrant Caribbean flavors, this jerk chicken soup is the ultimate comfort dish with a twist. Tender shredded chicken, a medley of colorful vegetables, hearty red kidney beans, and the unmistakable spice of jerk seasoning come together in a rich, savory broth.

This jerk chicken soup is a delicious way to bring the warmth and spice of the Caribbean to your kitchen. It’s perfect for those chilly days when you crave something hearty, flavorful, and comforting. The tender chicken, vibrant veggies, and kick of jerk seasoning make every bite exciting and satisfying. If you are a lover of Jamaican flavors then I am pretty sure you will love my Jamaican red peas soup recipe.

What’s great about this recipe is its versatility—it’s easy enough for a quick dinner but impressive enough to share with friends and family. Plus, you can tweak it to suit your taste, whether you like it milder or enjoy turning up the heat.

It’s also a fantastic way to use simple pantry staples like beans and spices while sneaking in plenty of veggies for a well-balanced meal. If you’re a busy parent or just someone who loves a cozy bowl of soup, this jerk chicken soup is bound to become a favorite.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Chicken
• Red kidney beans
• Onion
• Carrots
• Bell peppers (yellow, red, and green)
• Sweet corn
• Peas
• Seasoning (I used Allspice, garlic powder, oregano, and jerk seasoning )

Jerk marinade

• Green onion
• Thyme
• Garlic 
• Peppers (chilli peppers)
• Bouillon
• All spice
• Brown sugar
• Lemon juice
• Cooking oil

How to make Jerk chicken soup from scratch

Making the Jerk Chicken

1. Prepare the Jerk Marinade:
   • In a blender, combine the following ingredients:
     • ½ bunch of green onions (roughly chopped).
     • 5 sprigs of fresh thyme.
     • 1 tablespoon of minced garlic.
     • 5 chili peppers (adjust to your spice preference).
     • 1 bouillon cube.
     • 1 tablespoon of ground allspice.
     • 2 tablespoons of brown sugar.
     • 3 tablespoons of lemon juice.
     • 2 tablespoons of oil.
   • Blend everything until the mixture becomes smooth.
2. Marinate the Chicken:
   • Coat your chicken pieces thoroughly with the marinade.
   • Let the chicken sit in the marinade for at least 30 minutes. For deeper flavor, you can marinate it for a few hours or overnight in the fridge.
3. Cook the Chicken:
   • Option 1: Pan-Seared Chicken
     • Heat a large skillet or frying pan over medium heat. Add a drizzle of oil.
     • Cook the chicken for 5 to 10 minutes on each side until golden brown and cooked through.
   • Option 2: Baked Chicken
     • Preheat your oven to 350°F (175°C).
     • Place the chicken on a baking sheet and bake for 20 minutes, or until fully cooked.
4. Shred the Chicken:
   • Remove the chicken from the heat and let it cool for a few minutes.
   • Once cooled, use two forks or your hands to shred the chicken into small pieces. Set aside.

---

Cooking the Caribbean Jerk chicken Soup

1. Prep the Vegetables: Dice 1 onion and 1/2 of each bell pepper. Peel and slice 2 carrots into thin rounds.
2. Start the Soup Base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and bell peppers. Sauté for about 5 minutes, stirring occasionally, until they soften.
3. Add the Carrots and Spices: Toss in the sliced carrots, add your preferred soup seasonings (I used Allspice, garlic powder, oregano, and jerk seasoning). Let that cook for a few minutes to release the flavors.
4. Simmer the Soup: Pour in 2 cups of water and add the shredded chicken to the pot. Bring the soup to a gentle simmer and let it cook for 10 minutes.
5. Add the Peas and Corn: Stir in half a cup of peas (fresh or frozen) and half a cup of corn kernels. Cook for another 5 minutes.
6. Finish with Kidney Beans: Add 1 can of red kidney beans (drained). Taste the soup and adjust the seasoning if needed
7. Serve: Remove the pot from the heat. Ladle the soup into bowls and enjoy your flavorful Caribbean jerk chicken soup!

Tips and mistakes to avoid for beginner cook

1. You can use beef broth or stock instead of water, just bear in mind to go down on the seasoning that contain salt such as beef stock cubes and salt it self.
2. For more authentic flavors you can cook the red kidney beans from scratch, I am not that girl (lol) I cut corners whenever possible.
3. If you have small children in your family then consider going easy on the chili peppers, but the spiciness of it really makes it stand out.

More easy chicken soup recipes to add to your rotation

How to store leftovers of this Jamaican Jerk chicken soup

Allow the soup to cool completely before transferring it to an airtight container. Refrigerate it for up to 3-4 days.

To reheat, do so gently on the stovetop over low heat, stirring occasionally for even warming. If the soup has thickened, add a little water or vegetable broth to restore its original consistency. Use low heat to preserve the texture of the beans and vegetables.

For a quicker option, use the microwave. Transfer the soup to a microwave-safe bowl, cover with a lid or paper towel, and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.