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.
Chicken Rice 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
- 2 Whole Chicken breasts smoked
- 1 Head Kale rough chopped
- 1 Whole Large onion quartered
- 3 Stalks Celery rough chopped
- 4 Cups Chicken stock
- 4 Sprigs Thyme
- 2 Tsp Salt
- 2 Tsp Lemon pepper
- 1 Piece Gluten free bread
- 1 Ear Corn
- 1 Can Creamed corn
- 1 Cup Coconut milk
- 2 Cups Rice
Cook rice according to box instructions. Set aside.
Add the chicken pieces, celery, onion and spices to the stock. Next, add in the cob of corn and the thyme. Simmer for 30 minutes. Add in the coconut milk and break up the gluten free bread. Simmer for another 30 minutes.
Now remove the chicken and pull it once cool enough to handle. Add back to the soup. Do the same thing with the corn. After 15 minutes, add in the rice and the kale and wilt.
Serve and enjoy!