Smoked Chicken Soup

Posted on Posted in All Recipes, Food & Health, Meat Meals, Recipes
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Smoked Chicken Soup
Course Main Dish
Cuisine Meat Meals
Prep Time 10 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Meat Meals
Prep Time 10 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. Begin by placing your whole chicken on an oven tray.
  2. Place tray into your smokehouse. Temperature should be around 150 degrees and smoked for two hours.
  3. After the two hour mark, remove tray from your smokehouse. The chicken is still raw but now holds in the element of smoke!
  4. Remove some of the skin of the chicken to avoid an oily soup. Place the chicken into a large pot and get ready to add your remaining ingredients.
  5. Peel carrots and cut in half, cut your celery and fennel ball in half as well (place in pot). Remove the skin from your onion and place immediately into the pot too. Add your bullion cubes, salt, and pepper into the mix. Finally, add enough water so that the chicken and vegetables are soaked in water (about 3-4 cups). Bring to a boil and cook until you can easily pierce a carrot with a knife (around 20 minutes).
  6. Remove chicken from the pot and set aside to cool down. Once cool, separate the meat from the bones.
  7. Remove all vegetables from your pot and place into a large blender. Discard the bay leaf. Place a cup or two of the broth from your pot into the blender, liquefy until completely smooth.
  8. It should look something like the below picture, with no chunks.
  9. Place your vegetable blend back into the same pot with your pulled smoked chicken. In a separate pot, boil your pasta of your choosing until fully cooked. I prefer the smaller pasta but anything will work here. Drain pasta and place in a separate bowl, or add directly into your soup.
  10. Add a few heaping spoonful's of your soup into a bowl and serve immediately!
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