@HoosierKettle that's not a bad idea! I might give it a shot. I'm not the most experienced cook and I've never tried my hand at soups and stews. Getting some inspiration here.
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I wish I had a recipe I followed that I could pass along to you but I've always made this from scratch without a recipe.
Here are the basics:
1 sweet onion diced (might seem like a lot of onion, but by the time the soup is done, most of it has pretty much dissolved)
3-5 carrots diced (chopped)
2-3 celery stalks diced
2-3 cloves garlic thinly sliced, chopped or minced.
Put the four ingredients above in a stock put on medium-low with some butter, EVOO or both, salt and pepper. Let them sweat for a while and start getting soft.
Chicken prep: Last night was the first time I've grilled the chicken. Usually I just drop the bone in chicken right into the pot. I might season them a bit with salt and pepper but most of the time it just goes in plain. The chicken last night was cooked indirect for about 15-20 minutes with a few chunks of apple wood and a chunk of cherry. I Didn't pick those two flavors for any reason other than I am running low on wood chunks and that is what I had available. I used my slow-n-sear with a little over a half chimney of KBB then dumped it into my slow-n-sear. Once the chicken had smoked for 15-20 minutes I put it over the direct side with the lid off and let some flames do their thing. I did temp one of the breasts when I pulled the chicken off and it was around 90 IT. I didn't use the grill to completely cook the chicken, just to impart some smoke and char flavor.
Add chicken to the stock pot then add enough water to cover everything. Add a couple of cubes of chicken bouillon and one packet of Goya Ham flavored concentrate (this is my secret ingredient). At this point I usually add a little more salt, rosemary, and whatever random spices speak to me. Last night it was a little bit of cumin. I usually add a pinch of turmeric, but forgot it last night and didn't notice a difference in tastes. Turmeric just helps give the soups a nice color.
Bring pot to a boil then turn back and simmer for at least an hour. I usually look at the chicken bones and cook until I can see that the marrow in the bones is working its way out. Once I see this I let it simmer for a little longer. Since the chicken is in water you don't really have to worry about overcooking it.
Remove the chicken from the soup to cool for a little bit then remove form the bones and either pull or chop. I usually just pull it.
Add chicken back to the pot, then add frozen peas and corn. Sweet corn is my preference for this soup. Also, don't worry about tasting the soup until after you have added the peas and corn. These add a bit of sweetness to the soup and I've found that trying to adjust the seasoning (salt and pepper) prior to adding the peas and corn doesn't work for me. Let the pot come back to a simmer or slow boil then simmer for another 15-20 minutes. At this point I will taste and add any salt, pepper, garlic powder, another bouillon cube, etc as needed.
I always make my noodles (either mini bow ties, or egg noodles) in a separate pot and use a bouillon cube or two and some kosher salt so that the noodles absorb some chicken flavor. Most of the time I actually keep the pasta separate so that the noodles don't get to soggy in the soup. When serving the soup I will put some noodles in the bowl then add the soup to it. Last night I went ahead and added the noodles to the soup. The noodles were already getting soggy when I served it, but it was still good. How you decided to add the noodles is really a personal call. If you do add the noodles directly to the pot of soup, keep in mind that they might absorb some of the salt so you might have to add a little more, but you can figure that out by taste. Everyone can always add salt the table as needed as well.
Topic: Grilled/smoke chicken soup (Read 1060 times)
