Leftover BBQ Chicken Soup, Asian flair with smokey flavors Recipe
I came up with this idea after BBQing too much chicken in my backyard smoker to eat. I have made this soup many times – it works with all chickens (marinated, rubbed, etc) and all smokes (mesquite provides big flavor in this soup, it’s mellowed out by the fresh lime juice and fresh basil, however it’s fantastic with apple or cherry smokes). The soup has an “asian flair” with BBQ flavor and a spicy finish. It can be made as spicy or as tame as you like, I prefer it on the spicy side. My BBQ is dry rubbed with a paprika based rub, and this flavor adds nicely to the soup. This soup can be made in around 10 minutes. It is very fast, freezes well, and has lots of flavor.
- -6 Pcs of smoked chicken, deboned and chopped / cubed (makes about 3 cups or so). Skin adds to the flavor, so skin and all if possible
- 1 TBSP olive oil
- 2 medium onions, sliced thin
- 1-2 sliced jalapeno, seeds removed
- 1 tsp Kosher Salt
- 2 Qts chicken broth/stock (more or less to taste)
- 1 TBSP black pepper
- Juice from 2 limes, freshly squeezed or bottled
- 1 PKG Rice noodles, Substitute 1/3 package of angel hair if rice noodles not available
- Fresh basil, around 15-20 leaves, chopped (more or less to taste)
- Sweat the onions in the olive oil in a medium stock pot, and add diced chicken and skin and jalapeno slices. Add salt.
- When onions and chicken start to carmelize (I get a nice brown ring from the spices and chicken around my porcelain lined cast iron pan, approx 4-5 mins) deglaze the pan with the chicken broth.
- Bring the soup to a boil on med-high heat, and shut off. Add black pepper, lime juice and rice noodles / angel hair. Noodles should cook in hot soup in 1-2 minutes.
- Stir in fresh basil, I love basil, so I use a lot. Dried basil will not be as full flavored, so only fresh should do.
- Serve hot!
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