{"id":763,"date":"2017-12-22T11:20:02","date_gmt":"2017-12-22T19:20:02","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=763"},"modified":"2023-10-14T17:44:03","modified_gmt":"2023-10-14T17:44:03","slug":"smoked-chicken-broccoli-black-bean-soup","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/22\/smoked-chicken-broccoli-black-bean-soup\/","title":{"rendered":"Smoked Chicken, Broccoli, Black Bean Soup"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4 Servings<\/h4>\n<h6 style=\"text-align: center;\">George\u2019s at the Cove, San Diego<\/h6>\n<p>Circa 2012: I first had this around 2012, but I\u2019m sure it\u2019s been around for a long time. This is an absolutely fantastic flavorful soup. The recipe is published in a bunch of places and it is well worth the effort to make. I\u2019m not sure how important it is to use smoked chicken. You might get by with a dash of liquid smoke. Smoke flavor is not particularly prominent to me.<\/p>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup (8 TBS) unsalted butter<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup diced carrots<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup diced onions<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup diced celery<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup broccoli stems, peeled &amp; diced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp dried thyme<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp dried oregano<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried sweet basil<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup dry white wine<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">cups chicken stock, hot. See note below.<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Worcestershire sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp <span style=\"color: #ff0000;\"><strong>Tabasco sauce<\/strong><\/span><\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup cooked black beans<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup broccoli florets<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups heavy cream<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS cornstarch mixed with a small amount of warm water (optional)<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and ground black pepper, to taste<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup diced smoked chicken, see below<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nNote:<\/strong> This is a restaurant recipe and they are using homemade <strong>stock<\/strong> which is very gelatinous. If you are using canned <strong>stock,<\/strong> add 3 or 4 packets (7.5 &#8211; 10 tsp) of unflavored <strong>gelatin<\/strong> to the <strong>stock<\/strong> and let it bloom for ten minutes before heating.\u00a0 This is important to the final texture of the <strong>soup.<\/strong><\/p>\n<p>In a sauce pan over medium heat, melt 1\/4 cup (4 TBS) <strong>butter.<\/strong> When it stops foaming, saut\u00e9 <strong>carrots, onion, celery<\/strong> and <strong>broccoli<\/strong> stems for 5 minutes.<\/p>\n<p>Add <strong>thyme, oregano<\/strong> and <strong>basil;<\/strong> saut\u00e9 5 minutes more.<\/p>\n<p>Add <strong>wine<\/strong> and de-glaze pan. Add <strong>hot chicken stock<\/strong> and reduce by one-third.<\/p>\n<p>Add <strong>Worcestershire sauce, <span style=\"color: #ff0000;\">Tabasco sauce<\/span>, smoked chicken, beans, broccoli florets:<\/strong> simmer for 5 minutes.<\/p>\n<p>Add <strong>cream,<\/strong> simmer for 5 minutes more and season to taste (thickening with <strong>cornstarch<\/strong> <strong>slurry<\/strong> if desired).<\/p>\n<p>Drop in remaining <strong>butter,<\/strong> piece by piece, stirring until melted and serve immediately.<\/p>\n<p><strong>For the smoked chicken:<\/strong><\/p>\n<p>On a covered grill, slightly smoke <strong>boneless chicken<\/strong> until fully cooked (about 30 mins.) George&#8217;s chef uses <strong>apple-wood chips<\/strong> and does not allow the grill to become too hot.<\/p>\n<p><strong>Note:<\/strong> You might try a couple of drops of <strong>liquid smoke<\/strong> on slowly sauteed <strong>chicken.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings George\u2019s at the Cove, San Diego Circa 2012: I first had this around 2012, but I\u2019m sure it\u2019s been around for a long time. This is an absolutely fantastic flavorful soup. The recipe is published in a bunch of places and it is well worth the effort to make. I\u2019m not sure how important it is to use smoked chicken. You might get by with a dash of liquid smoke. Smoke flavor is not particularly prominent to&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/22\/smoked-chicken-broccoli-black-bean-soup\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2547,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[47,57,219,222],"class_list":["post-763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-black-beans","tag-broccoli","tag-smoked-chicken","tag-soup"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SmokedChickenBroc.jpg?fit=636%2C362&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=763"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/763\/revisions"}],"predecessor-version":[{"id":52839,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/763\/revisions\/52839"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2547"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}