Smoked Chicken and Corn Soup

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I love the convenience of a one-dish meal simmering on my stovetop.  And yes, even though we’re in the heat of summer, that doesn’t stop me from making a pot of soup.  Over the weekend I smoked a chicken knowing I’d have leftovers to create a savory soup during the week.  Now don’t let the smoked chicken scare you, this recipe can be easily created with a store bought, fully cooked rotisserie chicken.  In my kitchen the key word you need to learn is “improvise” and there’s plenty of room for that in this recipe.  The flavor and textures of this soup were out of this world, I guarantee you’ll love the mild smoky flavor.

Smoked Chicken and Corn Soup
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Just a handful of ingredients and you have this amazing Smoked Chicken and Corn Soup. If you like a little more heat, throw in another jalapeno.
Servings
4 people
Servings
4 people
Smoked Chicken and Corn Soup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Just a handful of ingredients and you have this amazing Smoked Chicken and Corn Soup. If you like a little more heat, throw in another jalapeno.
Servings
4 people
Servings
4 people
Ingredients
  • 1 tbsp olive oil
  • 1 cup celery about 2 ribs, chopped
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 large sweet red pepper chopped
  • 1 large jalapeno chopped- use 2 jalapenos for more heat
  • 2 cups cooked chicken-smoked coursely chopped
  • 4 cups chicken stock
  • 4 ears sweet corn grilled
  • 1/2 tsp smoked sea salt more or less based on your taste
  • fresh cilantro
Servings: people
Instructions
  1. Heat your gas or charcoal grill and while you're chopping the vegetables, grill the corn to give it nice grill marks on all sides, this will take about 10 to 15 minutes.
  2. While you grill the corn, heat the olive oil in a sturdy stockpot, I'm partial to Le Creuset cast iron. Add the chopped celery, onions and garlic and cook 8 minutes until not quite tender. Add the chopped red pepper and jalapeno pepper and cook an additional 5 minutes.
  3. Remove the corn from the grill and hold the cob near the top and using a sharp knife, cut downward with a gentle sawing motion, cutting the corn from the cob at about two-thirds the depth of the kernels. Continue until all the corn is removed. Add the corn to the vegetables.
  4. Add the stock and bring to a simmer. Add the chicken and smoked sea salt and simmer until the vegetables are tender, about 15-20 minutes.
  5. Serve topped with chopped fresh cilantro.
Recipe Notes

My secret weapon in the soup is the Smoked Sea Salt. It's easier to find than you think, I assure you it can even be found in the gourmet food section at TJ Maxx and Marshall's.  I added the Smoked Sea Salt at the end and it took that soup to a whole new level!

I dropped the leftovers off at my daughter's and she messaged me on my way home saying "oh my gosh, soup is awesome, great flavor, I hope you took good notes"!  I did.

Enjoy!

Lynn

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