02
Mar
Meanwhile set the puff pastry sheet on a. Transfer to the smoking cabinet and smoke for 2 to 2 ½ hours until an internal temperature of 165 F is reached.
Bring to boil reduce heat and cook for about 30 minutes or until the lentils are just tender.
Smoked chicken soup recipe. Place chicken on a sheet tray and season with poultry seasoning. Transfer to the smoking cabinet and smoke for 2 to 2 ½ hours until an internal temperature of 165 F is reached. Allow chicken to rest for 15 minutes then pull from the bone and shred.
Meanwhile set the puff pastry sheet on a. Cook over low heat for about 3 minutes until thoroughly heated. Stir in the evaporated milk and the broccoli florets.
Cook for 5 minutes stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more stirring constantly. Stir in the liquid smoke worcestershire and tabasco sauce.
Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes corn Monterey Jack parsley chipotle and chicken and simmer stirring occasionally and adding enough of. Heat oil in a saucepan then add onions and garlic and cook until soft about 10 minutes.
Add carrots and cook two more minutes. Add mushrooms and cook 2 more minutes. Add to the vegetables with 2 cups water and bouquet garni.
Bring to boil reduce heat and cook for about 30 minutes or until the lentils are just tender. Add the chicken season to taste with. Have someone in the family who likes smokey meats.
They may just love this for a twist on chicken soup. Vary how much smoked chicken you use in the recipe take it down a notch by using half roasted and half smoked. Up to you how smoky you want to take it.
Add chicken broth and bay leaves. Add 1 tablespoon of spice blend. Cover pot and cook 30 minutes.
Add shredded chicken to soup pot and cook 10 minutes over medium low heat.