"Tastes just like chicken!"

This is the soup Tibbits entered in the "Battle of the Bowls" during IceFest 2015. Thank you to all that participated and special thanks to JT's Billiard Bar & Grill for providing a kitchen and equipment so we could pull this off.

Jerk Parrot Soup

• 1 pound boneless, skinless chicken (breasts & thighs)
• 1/2 cup chicken broth
• Jerk seasoning
• Coconut oil
• 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
• Coconut for garnish

Directions

Oven-poach the chicken by placing thawed chicken in a baking dish that has been sprayed with nonstick cooking spray or coconut oil. Add 1/2 cup chicken broth and sprinkle with Jerk seasoning. Cover with foil and bake for 30 minutes. Set aside to cool. (Chicken can be made ahead.)

While the chicken cools, heat a Dutch oven or soup pot over medium-high heat and a little coconut oil. 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.