Jamaican Chicken Soup {gluten-free, dairy-free}

Jamaican Chicken Soup {gluten-free, dairy-free}

Last Updated on December 8, 2022 by Kayla

Jump to Recipe

The transition to fall is one of my favorite times of the year. Dinner on the grill turns to one-pot comfort meals like this hearty Jamaican chicken soup recipe. Filled with warm Caribbean spices, this soup is sure to leave you feeling cozy from the inside out.

Classic Jamaican Spices

This Jamaican chicken soup recipe boasts exotic notes of Caribbean flair while maintaining an earthy balance of hearty and humble flavors. The spices used in this chicken soup recipe include allspice which is native to Jamaica.

The name “allspice” indicates there is more than one ingredient, however allspice is a standalone ingredient made from dried berries that look similar to peppercorns.

Allspice, otherwise know as pimento (not the same pimento you would find stuffed in an olive), is a staple ingredient in the island’s iconic Jamaican jerk chicken. You might also recognize its flavor from pickled foods or gingerbread.

Allergy-friendly Ingredients

This gluten-free, dairy-free chicken soup recipe is packed with fiber-filled whole food ingredients like kidney beans, sweet potatoes, and peas. One 1 3/4 cup serving packs 8 grams of fiber and 26 grams of protein. Both of which will leave you feeling full and satisfied.

I opted for chicken thighs over chicken breasts in this Caribbean chicken soup recipe because the thighs give more flavor. Plus the nutrition comparison of chicken breast to chicken thigh is similar.

There is one caution when shopping for chicken broth if you truly want this to be a gluten-free chicken soup recipe. Some companies use wheat to thicken or flavor their broths, so be sure to review the chicken broth label for wheat or other gluten-containing ingredients to make this chicken soup recipe gluten-free.

Shop Local

As Jeremy and I continue to explore our new town, we have enjoyed finding local businesses to support. I recently visited Minnesota Street Market, Saint Joseph’s food and art co-op, where I found this gorgeous bowl.

This piece by Desi Murphy brings me immense amounts of joy on a daily basis. When I am not using this bowl for photoshoots of my soups and stews, it’s a focal point on our countertop and always brimming with fresh produce.

Kayla Girgen, RD, LD
Bariatric Dietitian & Mindset Coach
Digital Creator, LIFe app

^Indicates affiliate links. When you make a purchase through any of the links, there is no additional cost to you, and I may make a small {and very appreciated} commission. Thank you for your support!

Jamaican Chicken Soup with Green Peas

Jamaican Chicken Soup {gluten-free, dairy-free}

Packed with protein and fiber, this Jamaican chicken soup recipe is gluten-free, dairy-free, and can be made from scratch in less than an hour.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine Caribbean
Servings 6
Calories 296 kcal

Ingredients
  

  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1 1/2 lbs chicken thighs boneless, skinless
  • 1 Tbsp coconut oil divided
  • 1 medium onion diced
  • 1 32 oz carton low-sodium chicken broth
  • 2 medium sweet potatoes cubed
  • 1 15.5 oz can red kidney beans drained and rinsed
  • 1 cup water
  • 1 1/2 cups frozen peas
  • 2 tsp fresh thyme optional

Instructions
 

  • Heat a large stock pot over medium heat.
  • Trim fat from chicken thighs and cut chicken into bited-sized pieces. Add chicken to a medium-sized bowl with paprika, curry powder, garlic powder, ginger, allspice and salt. Toss well to coat and set aside.
  • Heat 1/2 Tbsp coconut oil in stockpot. Add chicken and continue to cook until heated through, about 5-10 minutes. Remove from pot and set aside.
  • Heat remaining 1/2 Tbsp of coconut oil in stockpot. Add onion and cook until translucent, about 3-4 minutes. Add chicken broth and cubed sweet potatoes. Bring to a boil then reduce heat and simmer for 8-10 minutes until sweet potatoes are tender.
  • Return chicken to stockpot. Add kidney beans, water, and frozen peas. Cook until warmed through, about 3-4 minutes.
  • Serve immediately. Garnish with fresh thyme if desired.

Nutrition Facts

per serving (about 1 3/4 cups): 296 calories, 10g fat, 27g carbohydrates, 26g protein

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating