Smoked Chicken Soup
This smoked chicken soup is a hearty, flavorful dish that combines tender smoked chicken with potatoes, carrots, and celery for a satisfying meal. Infused with Cajun spices, smoked paprika, and a touch of cream for optional richness, it brings a comforting, smoky aroma to your kitchen.
This smoked chicken soup came together out of pure kitchen improvisation, and it ended up being a bowl of smoky goodness that felt like it was planned all along. I had a package of smoked chicken that had been sitting in the fridge, just waiting for the right inspiration. Pairing it with staple ingredients like potatoes, carrots, and celery, I wasn’t expecting it to turn into anything remarkable. But as the aroma of smoked paprika and Cajun seasoning filled the kitchen, I knew I was in for something special.
This soup has that perfect balance of hearty and smoky with just a hint of creaminess, if you choose to add it. A few spoonfuls later, I realized this simple, unplanned recipe would become a favorite. It’s one of those comforting dishes that doesn’t need much planning yet brings a whole lot of flavor to the table, perfect for chilly days or whenever you need a quick, satisfying meal.
If you love chicken soups then try these recipes as well, I swear by them: Marry Me Chicken Soup recipe and this Turkish Chicken Soup recipe.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Smoked Chicken breast
- Chicken broth
- Carrot
- potatoes
- Onion
- Garlic
- Coriander
- Celery
- Olive oil
- Cream (optional)
- Seasoning (Here is what I used: Cajun seasoning, black pepper, oregano, smoked paprika)
How to make Smoked Chicken Soup
- Prepare the Ingredients:
- Finely chop the onion and celery.
- Mince the garlic if using fresh garlic.
- Peel and chop the potatoes into small chunks.
- Peel and slice the carrots.
- Shred the smoked chicken breast.
- Sauté the Onion and Garlic:
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chopped onion and sauté for about 3 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for another 2 minutes, stirring to avoid burning.
- Add and Toast the Seasonings: Sprinkle in the Cajun seasoning, black pepper, oregano, and smoked paprika. Stir them with the onions and garlic. Let the seasonings toast for about 1-2 minutes, just until they release a warm aroma.
- Add the Vegetables: Add the chopped potatoes, sliced carrots, and chopped celery to the pot. Stir well so the vegetables are coated with the seasoned onions and garlic.
- Add the Smoked Chicken and Broth: Add the shredded smoked chicken breast to the pot. Pour in 2-3 cups of chicken broth, enough to cover the ingredients.
- Simmer the Soup: Bring the soup to a simmer and let it cook on medium heat for 15-20 minutes, or until the potatoes and carrots are tender.
- Optional: Add Cream: If you’d like a creamy soup, pour in ¼ cup of cream and stir it into the soup.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Sprinkle with chopped fresh coriander for a burst of freshness.
- Serve: Your smoked chicken soup is ready to enjoy!
Tips & mistakes to avoid for beginner cooks
- If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
- If for some reason the liquid content is too much in the pot or you would just like to thicken the soup, you can thicken it with a cornstarch slurry. Depending on the situation on hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.
More Easy Soup recipes to add to your rotation
How to store and reheat leftover Smoked Chicken Soup
Allow your chicken soup to cool to room temperature before storing. Transfer any leftover soup to an airtight container and refrigerate for up to 3 days.
For extended storage, freeze the soup in airtight containers or ziplock bags to save space. The soup will stay fresh in the freezer for up to 3 months.
Reheating Instructions
For refrigerated soup, reheat the smoked chicken soup on the stovetop or in the microwave. If reheating on the stovetop, warm it over medium heat, and if it’s too thin, let it simmer uncovered to thicken.
For frozen soup, thaw it in the fridge or at room temperature, then reheat using the same methods.
Smoked Chicken Soup
Ingredients
- 2 lbs Smoked Chicken breast
- 3 cups Chicken broth
- 1 Carrot large
- 2 potatoes medium
- 1 Onion medium
- 1 tbsp Garlic
- 1 tbsp Coriander finely chopped
- 2 stalks Celery
- 2 tbsp Olive oil
- ¼ cup Cream (optional)
- 1 tsp Seasoning (Cajun seasoning, black pepper, oregano, smoked paprika)
Instructions
- Finely chop the onion and celery. Mince the garlic if using fresh garlic. Peel and chop the potatoes into small chunks. Peel and slice the carrots. Shred the smoked chicken breast.
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 2 minutes, stirring to avoid burning.
- Sprinkle in the Cajun seasoning, black pepper, oregano, and smoked paprika. Stir them with the onions and garlic. Let the seasonings toast for about 1-2 minutes, just until they release a warm aroma.
- Add the chopped potatoes, sliced carrots, and chopped celery to the pot. Stir well so the vegetables are coated with the seasoned onions and garlic.
- Add the shredded smoked chicken breast to the pot. Pour in 2-3 cups of chicken broth, enough to cover the ingredients.
- Bring the soup to a simmer and let it cook on medium heat for 15-20 minutes, or until the potatoes and carrots are tender.
- If you’d like a creamy soup, pour in ¼ cup of cream and stir it into the soup, this is totally optional.
- Taste the soup and adjust the seasoning if needed. Sprinkle with chopped fresh coriander for a burst of freshness.
- Your smoked chicken soup is ready to enjoy!
