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Smoky Chicken Soup

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.
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Prep Time 5 hours
Total Time 5 hours
Course Soup
Servings 10 people

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.
Keyword Chicken Soup, Homemade Stock, Soup Recipes