This jerk chicken soup was so good that it deserves its own newsletter. You’ll need a whole chicken and one full night to let the stock fully come together, but you can start it today and have a gorgeous, rich soup ready for the week ahead by tomorrow.

Most of the time isn’t spent actively cooking, but just simmering and setting.

You only need a few ingredients, too!

• Onions, for the stock

• A 5.5-pound whole chicken

• Grace Foods Jamaican Jerk Seasoning, or your favorite Jamaican jerk sauce

• Water

• Aromatics for the soup, including carrots, celery, and onion

• Smoked black cardamom (it’s optional, but you can grab it from my shop!)

• White rice and scallions for serving

Want to make it? Bookmark this newsletter because the recipe is below. Be sure to comment and let me know what you thought of it!

Ingredients

• 2 tablespoons neutral oil divided

• 2 yellow onions peeled and quartered

• 5.5- pound whole chicken giblets, and neck reserved for another use

• 6 tablespoons Grace Foods Jamaican Jerk Seasoning or your favorite Jamaican jerk sauce

• 10 cups of water plus more for the soup

• 1 yellow onion peeled and diced

• 4 large carrots peeled and diced

• 5 ribs celery with leaves trimmed and diced

• 1 teaspoon smoked black cardamom optional

• Cooked white rice for serving

• Minced scallions for serving

• Salt and pepper to taste

Instructions

Prepare the stock:

• Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the quartered onions and sauté for 6 minutes. Add the jerk sauce and sizzle it for 1 minute.

• Add the whole chicken and cover with 10 cups of water. Bring to a boil and then reduce heat and simmer for 2–3 hours or until the chicken nearly falls off the bone. The broth will reduce pretty significantly. Taste the broth and add salt, if needed.

• Turn off the heat and let it cool. Transfer to the refrigerator overnight.

Pick the chicken from the bones:

• The next day, remove the chicken from the broth. The broth will be quite congealed because of the collagen.

• Pick the chicken from the bones and discard the carcass.

• Transfer the pot of congealed broth to the stovetop. Turn the heat to medium. As soon as the broth has returned to liquid, strain through a sieve, and discard any solids. You will have about 4–5 cups of spicy broth for the soup.

• Wipe out the pot and return it to the stovetop.

Prepare the soup:

• Heat the remaining 1 tablespoon of neutral oil over medium heat. Once hot, add the onion, carrots, and celery (with leaves!) and sauté for 10 minutes until beginning to brown in spots—season with salt and pepper. Add the smoked black cardamom and cook for 45 seconds until fragrant.

Simmer the soup:

• Add the chicken to the pot. Measure the spicy broth base before adding. You’ll want about 8 cups of the liquid total for the soup, so if you have 4 cups of broth base, add 4 cups of additional water. Add the broth base and the water as needed and bring to a boil. Reduce heat and simmer for 30 minutes or until the carrots are tender—taste and season with salt and pepper.

To serve:

• Spoon warm, cooked rice between bowls and ladle the soup on top. Garnish with minced scallions. Enjoy!

Nutrition

Calories: 446kcal | Carbohydrates: 21g | Protein: 30g | Fat: 26g | Sodium: 130mg | Fiber: 2g | Sugar: 3g | Vitamin C: 7mg

If you want to print the recipe or change the number of servings, visit the link below!

Get the Recipe