Smoked Chicken Recipe

Make the broth

Place the smoked chicken (whole or bone-in pieces) in a large stockpot. Add the cold water, chopped carrot, chopped celery, quartered onion, smashed garlic, bay leaves, peppercorns and 2 tsp kosher salt.

Bring to a gentle boil over high heat, then immediately reduce to a low simmer. Skim any foam or impurities from the surface during the first 15 minutes.

Simmer uncovered gently for 1 to 1¼ hours to extract smoke flavor and collagen from the bones. Do not boil vigorously—maintain a bare simmer.

Strain the broth through a fine-mesh sieve set over a large bowl. Reserve solids. Discard vegetables and bay leaves. Taste and adjust seasoning if needed; set broth aside and keep hot. Reserve the chicken pieces to cool for shredding.

Cook the rice

While the broth is simmering, combine the white rice and wild rice blend in a medium saucepan with 2 cups of the prepared smoked chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and most liquid is absorbed, about 35–45 minutes depending on the wild rice package. If rice finishes early, keep covered and check later; drain any excess liquid if present.

Make the roux and vegetables

In a large heavy pot or Dutch oven, melt 3 tbs butter over medium heat. Add the finely diced onion, diced celery and diced carrot. Sauté until softened and translucent, about 6–8 minutes. Stir in 3 tbs flour and cook, stirring, for 1–2 minutes to cook the raw flour taste (forming a light roux).

Gradually whisk in 2 cups of the smoked chicken broth and the 3 cups whole milk, smoothing any lumps. Increase heat to medium-low, stirring constantly, until mixture thickens slightly into a creamy base, about 6–8 minutes.

Stir in the cooked rice blend, fresh thyme leaves, fresh parsley, 1 tsp freshly ground black pepper and 1 tsp additional kosher salt. Reduce heat to low and simmer gently for 8–10 minutes to allow flavors to meld and rice to finish.

Prep the smoked chicken

While the soup base simmers, remove the reserved smoked chicken pieces from the cooled broth. When cool enough to handle, remove skin and bones and shred the meat into bite-sized pieces. Measure about 3 cups shredded smoked chicken.

Stir the shredded smoked chicken and 1 cup heavy cream into the soup. Heat gently — do not boil — until the chicken is warmed through and the soup is smooth, about 4–6 minutes.

Taste and adjust seasoning with additional salt, pepper and 1 tsp lemon juice if you want a bright note. If soup is too thin, simmer gently until it reaches desired consistency; if too thick, thin with up to ½ cup reserved broth or milk.

Finish with 2 tbs chopped chives or parsley and optional 2 tbs grated parmesan. Serve hot in bowls; add extra cracked black pepper to taste.