Smokey Chicken Tortellini Soup
Ingredients:
NoteNote: A good soup takes time to prepare. This one will take you a few days to properly create. Read the entire recipe and plan accordingly...
Day 1 - Chickens
Get your grill/smoker set to 250* with indirect heat.
- 2 whole chickens (approx 4lbs each)
- 4 Carrots
- 3 stalks Celery
- 2 Onions
- 1 bunch fresh parsley
- 2 sprigs fresh thyme
- Whole Peppercorns
- Salt
- Pre-made tortellini
- Hickory and Cherry smoking chips/chunks
- Time (as in ‘waits for no man’)
Tools:
- Kitchen shears
- stock pot
- fine mesh strainer
- storage containers - large enough to hold your stock
Note: I used my egg to smoke the chickens but you could potentially use alternate methods (bbq with smoke chips, etc)
NoteNote: A good soup takes time to prepare. This one will take you a few days to properly create. Read the entire recipe and plan accordingly...
Day 1 - Chickens
Get your grill/smoker set to 250* with indirect heat.
Butterfly both chickens. Apply liberally your favorite poultry rub to the entire chicken, including the backbone you removed in the butterflying process.
Add your smoking wood, chickens, and backbones to the grill. Close the lid and DON'T TOUCH IT until the birds are cooked. :)
Pull the birds when cooked, allow to cool a bit and carve the meat off all the bones. Butterflying the chicken in advance should make it very easy to separate the pieces. No need to be pretty with the carving as you're not making a thanksgiving dinner here. Save the skin, wing tips, bones, and carcasses in a ziploc bag for Day 2. Save all the meat in a separate bag for Day 3.
Day 2 - Soup Stock
Get your favorite stock pot out. Dump the contents of the bone bag into the pot. Add enough water to cover the bones plus about an inch or so.
Heat the pot to a simmer. Cook uncovered for several hours (6-8 hrs). Add water if needed to keep the level just above all the pieces.
Using a fine mesh strainer, drain the stock into a storage container. Let cool and place into the fridge. Discard the chicken remains.
Day 3 - Soup Broth
Remove your stock from the fridge. A layer of fat should have settled and solidified above the liquid. Using a spoon or fork, peel off the fat and discard. The liquid below should have turned into a jello-like consistency. The longer you left the pot simmering generally the thicker your 'jello' will be.
Roughly chop your carrots, celery, and onions. Add the veggies, parsley and thyme to the pot. Toss in 6-8 whole peppercorns.
Add water to cover all the ingredients if necessary. Bring to a simmer and let cook for 3-4 hours, stirring and tasting along the way. After a couple hours, start adding salt to taste, but keep it slightly undersalted. It's easier to add more salty flavour to a cooked soup than it is to take away!
Once you're happy with the taste of your broth, drain it into a container through your strainer. Discard the veggies. Return the broth to the stock pot.
Chop or shred the chicken meat and add to the soup. If you'd like to add any veggies to be part of the soup (ie: carrots) chop and add them now.
If serving today, bring the soup to a simmer, add the tortellini and when the pastas have cooked, serve.
If serving another day, let the soup cool and refrigerate until use.
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