Smoked Chicken Soup

Smoked Chicken SoupSmoked chicken soup has a distinct flavor and is a fulfilling option—anytime of the day. I've also added few chargrilled broccoli florets too to add some veggie goodness. Feel free to make it as rich and creamy as you want. You can make the same soup preparation with smoked lamb too. I've used white wine for this soup. You can substitute it with sherry too. This soup is a bit spicy so make sure to moderate its heat as per your preferences. Do not add broccoli florets in pureed form else it'll alter the primary flavor. It can be relished with your favorite white bread or with corn chips too. Make it fresh and avoid refrigerating. Let's quickly make this delicious and irresistible smoked chicken soup for our loved ones.

Smoked Chicken Soup
Smoked Chicken Soup

Smoked Chicken Soup

Savor this delicious, spicy, and fulfilling smoked chicken soup enhanced with chunks of chargrilled broccoli florets which give it a unique taste and aroma.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6
Nutrition: (per serving)
Calories: 656 calories
Fat: 31.94 grams
Carbohydrates: 8.37 grams
Sodium: 1789 milligrams
Protein: 78.68 grams
Sugar: 2.24 grams

  • 250 gm smoked chicken (cubes)
  • 6 to 8 broccoli florets
  • 8 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tbsp dry white wine
  • 2 medium-sized onions (finely minced)
  • 3 garlic cloves (paste)
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried herbs mix
  • 1 tsp light soy sauce
  • 1/3 tsp ground cumin (lightly roasted)
  • 1 tsp cornstarch
  • 2 tbsp olive oil
  • ground black pepper to taste
  • kosher salt to taste


  1. Chargrill all the broccoli florets on an open grill and keep aside.
  2. Heat olive oil in a large pot on a medium flame.
  3. Add garlic paste to the pot and stir-fry for a minute.
  4. Add finely minced onion and continue to stir fry for another two minutes.
  5. Add smoke chicken cubes with a splash of white wine.
  6. Toss and cook for half a minute.
  7. Add Worcestershire sauce, cayenne pepper, dried herbs mix, light soy sauce, and ground cumin to the pot.
  8. Gently stir-fry for about 2 to 3 minutes.
  9. Add chicken stock as well as heavy cream to the pot.
  10. Switch the flame to low-medium and close the pot with a lid after gently stirring for half a minute.
  11. As soon as the soup comes to a boil, switch the flame to low and simmer for about 8 to 10 minutes.
  12. Mix cornstarch within 1/3 cup of lukewarm water and add to the pot.
  13. Continue simmering the soup while stirring gently for about 2 minutes.
  14. Season with ground black pepper and kosher salt.
  15. Simmer for another 2 minutes and bring down from the flame.
  16. Add chargrilled broccoli florets to the serving bowl filled with piping hot soup.
  17. Serve immediately.