In-House Cook: Smokey Chicken Stoup

My Smokey Chicken Stoup

The days have been cooling, the fog in San Francisco has returned, and the drizzle is heavy many nights. My body seems to have an inner culinary alarm clock, ringing in my mind that it is time for nice hot pot of stoup (thick soup). Follow me on last night's Smokey Chicken Stoup. You and your family will love the aromas as it simmers, your tummies will thank you and your family will crave it at least once per winter month!

Let's get to it, shall we?

Ingredients

2 large chicken breasts, cubed

1 32oz box Chicken Stock

1 large yellow or white onion, finely chopped

4 cloves garlic, minced

3 stalks celery with leaves, chopped

fresh sage, thyme, oregano and rosemary

(or dried)

1 can beer (I used Japanese beer)

1 cup rice (I used pre-cooked white rice)

1 package smoked thick cut bacon

4 tablespoons red wine vinegar

Smoked Sweet Paprika

salt and pepper

1 tablespoon Herbs De Provence

1 rounded tablespoon

1 tablespoon Poultry seasoning

1 pinch saffron

1 pound baby Yukon potatoes, halved or quartered

Place a large pot on the stove top over high heat. Slice the bacon into one-inch squares and add them to to the pot immediately. Man, that smokey aroma is going to hit you like a ton of happy bricks. Turn the hood fan on because the smokey bacon aroma will overwhelm you in the best of ways. 😋

As the bacon renders its fat, add heaping tablespoon of Smoked Sweet Paprika and a sprig of rosemary. Be ready for the next onslaught of aromas!

After about ten minutes, add the potatoes to the bacon and add a little more rosemary. Stir every two or three minutes to coat the potatoes with the bacon fat. See, Rosemary and Saffron are the stars of this dish! After another ten minutes, as the potatoes have begun to get some color on them and absorb that delicious bacon and rosemary flavor, add the next set of ingredients.

Add the chicken to the pot along with torn fresh sage and thyme, and sprinkle with salt and black pepper. Stir to coat everything with the bacon rendering. Mmmm! Add the red wine vinegar and stir vigorously to incorporate. Divine!💚

Next, add the onion, celery and garlic. Stir to incorporate and try not to float when those aromas hit your senses!

Finally, add a good pinch of saffron. Stir to incorporate all of these amazing herbs and spices. You'll be glad you did! 😁

Now add the entire can of beer (okay, take a swig!+) to the pot and stir to calm the fizz. Keep the heat on high. Next, add the box of stock and stir every three or so minutes until the liquid begins to boil. Add the pre-cooked rice. Stirring keeps the chicken and potatoes from sticking to the bottom of the pot. Again, when the liquid boils, reduce the heat to medium-low or low (depending on the settings on your stove top). Stir about every five minutes for fifteen minutes, then let it simmer for one hour. Then, set the heat to low after that first hour. You want to simmer low and slow so as not to turn the chicken to shoe leather.

Add fresh thyme as a flavorful garnish when your serve.

Slice some hard bread to sop up the intensely flavorful soup liquid. The bread will practically melt. I used a lovely Sourdough loaf Perfect. Last night and the night before were foggy and chilly, and it was the perfect, balanced meal on those chilly nights.