📖 Instructions

1. First things first, let's get that chicken prepped! Place the chicken thighs in a large bowl and generously coat them with the jerk marinade. Make sure every nook and cranny is covered – that's where the flavor lives! Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours, or even better, overnight. This will allow the flavors to really penetrate the chicken.
2. When you're ready to cook, grab your Dutch oven or a large, heavy-bottomed pot. Heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken thighs. Sear them on all sides until they're beautifully browned – this will take about 5-7 minutes per side. Don't overcrowd the pot; you might need to do this in batches to ensure proper browning.
3. Once the chicken is seared, remove it from the pot and set it aside. Now, add the chopped onions, bell peppers, and garlic to the pot. Sauté them until they're softened and fragrant, about 5-8 minutes. This is where those lovely aromatics start to build the base of your soup.
4. Add the diced carrots and celery to the pot. Continue to sauté for another 3-5 minutes, stirring occasionally, until they start to soften slightly.
5. Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low. Add the thyme sprigs, allspice berries, and Scotch bonnet pepper (if using – be careful, these are HOT!).
6. Gently nestle the seared chicken thighs back into the pot. Make sure they're submerged in the broth. Cover the pot and let the soup simmer gently for at least 1 hour, or until the chicken is cooked through and tender. The longer it simmers, the more flavorful it becomes! (Check on it every 20 mins, I almost burnt mine once).
7. Remove the chicken thighs from the pot and shred them using two forks. Discard the thyme sprigs, allspice berries, and Scotch bonnet pepper (unless you're brave enough to eat it!).
8. Return the shredded chicken to the pot. Add the uncooked egg noodles. Increase the heat to medium and cook until the noodles are tender, about 8-10 minutes. Stir occasionally to prevent the noodles from sticking together.
9. Stir in the chopped scallions and fresh cilantro. Taste and adjust the seasoning as needed. You might want to add a pinch of salt, a dash of black pepper, or even a squeeze of lime juice to brighten up the flavors.
10. Ladle the jerk chicken noodle soup into bowls. Garnish with extra scallions, cilantro, and a drizzle of hot sauce (optional). Serve hot and enjoy the explosion of Caribbean flavors!