It is cold outside. Do you know what that means? It is soup time.
The funny thing about the decision I made to make this soup was an unseasonably warm Sunday we had in Chicago. It was in the 50’s. So it was time to pull out the smoker for a day. I filled my smoker with a couple of chickens and some eggplant. The eggplant is for another post. The smoked chicken was for the soup and some on the side for my wife. It is her favorite.
My soup was pretty darn healthy. I actually used a trick I learned from my father-in-law at Thanksgiving. I began by cooking my vegetables – carrots, onions and celery in a steamer with some chicken stock. This step both flavored the stock and softened the vegetables. Once the vegetables were very soft, I took some of them and pulsed them in a blender. I added the blended vegetables back to the stock to get more depth of flavor and a healthy way to thicken the stock.
My Smoked Chicken & Spinach Soup could not be easier to put together. It takes some time because the chicken is smoked slowly. Otherwise, the vegetables are cooked down and eventually added back to the soup. The chicken was spiced and a few more spices were added to the soup. It was that easy and you will find it very satisfying and warming.
A few other warming poultry soups I have made are shared below.
The building of the smoked chicken soup.
The Smoked Chicken & Spinach Soup Plated.
Smoked Chicken & Spinach Soup
Needed a warming soup - Smoked Chicken & Spinach Soup - to fend off the cold but got a warm weekend and the chance to smoke chicken for the base of the soup
- 1 Whole Chicken
- 2 Tbsp Cajun seasoning
- 1 Tbsp Smoked Paprika
- 4 Whole Large carrots rough chopped
- 2 Whole Large onion quartered
- 3 Stalks Celery rough chopped
- 8 Cups Chicken stock
- 1 Tbsp Oregano
- 2 Tsp Salt
- 2 Tsp Lemon pepper
- 1 Large Bunch Spinach
Begin by spicing the the chicken with the paprika and the Cajun seasoning. Cook for 3 hours on the smoker. Remove and let cool. Pull the chicken once cool enough to handle.
Meanwhile, in a steamer, add the chopped onions, carrots and celery with the stock. Cook the veggies until softened - 45 minutes or so. Take out half the veggies and place in a blender with some of the stock. Be careful. Since it is hot, you need to make sure the lid of the blender is on tight. Blend until smooth then add back to the pot.
Now drop in the chicken and let simmer for 30 minutes. Finish, by adding in the spinach. Cook another 15 minutes to wilt (which only takes a couple of minutes) but to let all the flavors come together.
Serve and enjoy!