Smoked Chicken Soup Recipe

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Smoked Chicken Soup

Contributed by: Melinda

Because I love smoked chickens so much, I don't want to waste a bit of the flavor. I save the wing tips and all the bones when I'm cutting it for serving. I try to discard the kidney, liver and other organs, but I also will save the neck piece if it is included with the package. It can be tossed into the smoking pan so it gets all that amazing flavor. I also save the pan drippings from the bottom of my smoking pan.

Use your favorite chicken soup recipe substituting the broth and bits of meat from smoked chicken or use the recipe below.

Carcasses from Smoked Chicken
6-8 cups water 1 medium onion, peeled and cut in half
3 cloves garlic, minced
1 bay leaf
2 stalks celery, diced
1 pinch spanish saffron
1 1/2 tsp kosher salt
10 or so black pepper corns or 1/2 tsp ground black pepper
Peeled and chopped leftover broccoli stems
1 large turnip or potato, diced
1/4 cup chopped red bell pepper (optional)
1 small bunch tuscan kale or other dark leafy greens
Any leftover vegetables you think would be good
Fresh basil stems and leaves
Broccoli florets (optional)

Place chicken carcasses in a large stock pot with water and smoke pan drippings over medium heat
Add onion, garlic, bay leaf, celery, saffron, basil stems, salt and pepper corns or ground pepper
Bring to a slow boil, reduce heat and simmer for 1-2 hours
Pour all through a strainer and set solids aside to cool
Return broth to the stock pot and proceed or refrigerate overnight to skim any fat
When the solids have cooled enough to handle, remove any residual meat from the bones and add to the broth.
Heat the broth over medium heat and add the chicken meat, broccoli stems, potato and bell pepper if using.
Simmer until vegetables are tender
Add kale and leftover vegetables
Cook a few minutes until kale is tender
Remove from heat and serve in soup bowls garnished with torn basil leaves

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