Smoky Roasted Chicken and Fennel Soup
This smoky chicken soup gets its flavor from technique, not equipment. Roast two small chickens, char the vegetables for the stock, and layer smoked paprika at three stages for a broth that tastes slow-cooked and campfire-warm. It’s a from-scratch soup made for fall and winter, and it’s the kind of dish that’s even better the next day.
Part of the Featured Table: Clarence’s Table
This recipe comes from November 2026’s Featured Table, where I cook my way through the dishes that shaped someone’s life. Read Clarence’s full story and see the rest of the recipes from their table. Also, browse current and past tables for your next inspired meal.
Smoky Roasted Chicken and Fennel Soup
A cozy roasted chicken soup with real smoky depth and no smoker required. Smoked paprika goes on the chickens, into the stock, and into the soup base, while charred onion, garlic, and fennel build a rich homemade stock. Finished with shredded chicken, fresh thyme, parsley, and fennel fronds.
Ingredients
Roasted Chickens (Rub)
- 2 small oven roaster chickens about 3½–4 lb each
- 2 tbsp kosher salt
- 2 tsp black pepper
- 2 tbsp smoked paprika
Stock
- Carcasses from both chickens plus the pan drippings
- 1 tsp smoked paprika
- 1 large yellow onion quartered (charred)
- 6 garlic cloves unpeeled (charred)
- Stems fronds, and trimmings 1 medium fennel bulb (char the thick pieces and save a few fronds for garnish)
- Remainder of the celery stalk leaves and but ends. 4 stalks reserved for the soup
- 3 carrots large chopped
- Parsley stems from 1 bunch
- Thyme sprigs from 1 bunch
- 1 tsp whole peppercorns
- 3 bay leaves
- 20 cups water
Soup
- 3 tbsp olive oil
- 4 medium carrots sliced
- 4 celery stems sliced
- 1 large yellow onion diced
- 1 medium fennel bulb diced
- 5 clove garlic minced
- ¼ cup all-purpose flour
- 2 tsp smoked paprika
- About 3 quarts strained stock
- Shredded meat from both chickens
- 1 ½ cups Parsley leaves from the bunch chopped
- Salt & Pepper to taste
- Reserved fennel fronds for garnish
Instructions
- Roast the chickens: Heat the oven to 400°F. Pat both chickens very dry. Rub each chicken with half the amount of rub. Ensure you get into all the crevasses, into the cavities and under the skins. Cook until the internal temp is around 160-167F.
- Rest, pull and reserve: Rest the chickens 20 minutes. Pull all the meat, shred it into bite-size pieces, and refrigerate it. Keep every bone, the skin scraps and the pan drippings.
- Char the stock vegetables: Set a rack close to the broiler or heat a dry cast iron pan over high heat. Char the cut sides of the yellow onion, 6 garlic cloves, unpeeled, and the thick fennel stems and trimmings from the fennel bulb until blackened in spots. Aim for dark and smoky, not burnt through.
- Build the stock: Add all stock ingredients to a large pot. Cover with water.
- Simmer and strain: Bring to a bare simmer, skim any foam, and cook uncovered, with no hard boiling, until the stock is rich and reduced, about 3.5 hrs. Strain through a fine sieve and discard the solids. Skim off the fat. Reduce further to get about 3 quarts of stock.
- Sweat the vegetables: In a clean Dutch oven over medium heat, warm olive oil. Add carrots, sliced celery stems, yellow onion, and the diced fennel. Cook, stirring, until softened and the fennel and onion are just turning translucent. Add the minced garlic and smoked paprika until fragrant
- Toast the flour and paprika: Sprinkle in all-purpose flour and cook, stirring, until it smells nutty and no dry flour remains.
- Add stock and simmer: Gradually whisk in the strained stock (about 3 quarts), scraping up anything stuck to the bottom. Bring to a simmer and cook until the vegetables are tender and the broth has a little body.
- Finish: Stir in the shredded chicken, the chopped parsley leaves. Simmer just until the chicken is heated through. Taste and adjust the salt and pepper. Serve hot, topped with a few reserved fennel fronds.
