Jerk Chicken Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 135.6
- Total Fat: 9.9 g
- Cholesterol: 4.1 mg
- Sodium: 296.4 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.2 g
- Protein: 4.8 g
View full nutritional breakdown of Jerk Chicken Soup calories by ingredient
Introduction
Add 1-2 tablespoons Jerk seasoning when sauteeing the onion and carrots -- it is not in the recipe calculator. Add 1-2 tablespoons Jerk seasoning when sauteeing the onion and carrots -- it is not in the recipe calculator.Number of Servings: 10
Ingredients
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1 pound poached boneless, skinless chicken breasts, cooled and finely chopped
1 cup finely chopped onion
1 cup finely shredded carrot
1 28-ounce can petite diced tomatoes
1 15-ounce can lite coconut milk
1 32-ounce container reduced-sodium chicken broth
1 cup instant brown rice
Directions
To oven-poach the chicken breasts: Place frozen or fresh skinless, boneless chicken breast halves in a glass baking dish that has been sprayed with nonstick cooking spray. Add 1/2 cup water, chicken broth or white wine (or a combination of all three) and sprinkle with Jerk seasoning. Cover with foil and bake for 45 minutes to 1 hour for frozen chicken breasts, 30 minutes for fresh. Set aside to cool. (Chicken can be made ahead)
While the chicken cools, heat a Dutch oven over medium-high heat and spray with nonstick cooking spray. Add the onion and carrots and saute until tender, about 5 minutes. Add 1-2 tablespoons of Jerk seasoning (to taste) and saute 1 minute. Add the tomatoes, coconut milk and chicken broth and bring to a boil. Meanwhile, finely chop the chicken and add it to the soup along with the instant brown rice. Bring to a boil, reduce heat and simmer, slightly covered, for 20 minutes. Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KARINGCA.
While the chicken cools, heat a Dutch oven over medium-high heat and spray with nonstick cooking spray. Add the onion and carrots and saute until tender, about 5 minutes. Add 1-2 tablespoons of Jerk seasoning (to taste) and saute 1 minute. Add the tomatoes, coconut milk and chicken broth and bring to a boil. Meanwhile, finely chop the chicken and add it to the soup along with the instant brown rice. Bring to a boil, reduce heat and simmer, slightly covered, for 20 minutes. Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KARINGCA.
