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Jerk rubbed chicken ramen noodle soup

All your favourite jerk flavours come together to create one epic Asian-inspired noodle soup with chunks of tender chicken, hearty sweet potato, and sweet corn kernels. 



Jerk seasoning

  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 teaspoon salt

Soup base

  • 2 tablespoons olive oil
  • 4 to 6 bone-in skin-on chicken thighs
  • 1 1/2 litres chicken broth

Jerk chicken soup

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1/4 cup scallions, sliced
  • 1 medium-sized sweet potato, peeled and diced
  • 1 green pepper, diced
  • 3 cloves grlic, crushed
  • 1/2 cup kidney beans
  • 1/2 cup corn kernels
  • 1/2 cup coconut milk
  • 1/4 cup cilantro, chopped
  • 2 nests ramen noodles


Jerk seasoning 

  1. In a small bowl, combine onion powder, garlic powder, cayenne, smoked paprika, allspice, black pepper, cumin, nutmeg, cinnamon, sugar, thyme, oregano and salt. Reserve for the soup base 

Soup base 

  1. Season the chicken thighs thoroughly with the jerk seasoning. 
  2. In a Dutch oven heated to medium-high heat add the oil and allow to heat. Sear the chicken skin side down until crispy and golden (about two to three minutes) flip the chicken and reduce heat to medium-low.
  3. Add in the chicken broth and cover with a lid and lightly simmer until the chicken is tender and will fall off the bone (about an hour) remove the chicken from the broth.
  4. Shred chicken meat and reserve it in the refrigerator. Strain broth and reserve warm. 

Jerk chicken soup

  1. In a soup pot on medium-high heat add the oil and allow to heat up. Sauce the onion, garlic and green pepper until softened (about two minutes).
  2. Add sweet potato and saute for another two minutes.
  3. Add back the broth along with the beans and corn and allow the broth to simmer.
  4. Finish with the coconut milk the shredded chicken, add the ramen noodles and cook for two to three minutes, finish with cilantro and a pinch of salt and serve. Enjoy!

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