Best 2 Rosie Daleys Black Bean And Smoked Chicken Soup Recipes
Within the culinary realm, "Rosie Daley's Black Bean and Smoked Chicken Soup" has earned a reputation as a delectable dish that tantalizes taste buds and warms the soul. This hearty and flavorful soup, brimming with wholesome ingredients like tender black beans, juicy smoked chicken, and an array of aromatic spices, promises to transport you to a realm of culinary delight. Its rich broth, infused with a symphony of flavors, offers a satisfying and comforting experience that is perfect for a cozy meal on a chilly day or as a delightful addition to any gathering. Whether you're a seasoned chef or a home cook seeking culinary inspiration, this article will guide you through the steps to create the perfect "Rosie Daley's Black Bean and Smoked Chicken Soup," ensuring that every spoonful brings forth a symphony of flavors that will leave you craving more.
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BLACK BEAN AND SMOKED CHICKEN SOUP
Make and share this Black Bean and Smoked Chicken Soup recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours).
- Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay leaf. Bring to a boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain the beans and discard the bay leaf.
- Preheat oven to 400ºF.
- Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by 1/2.
- In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes.
- Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, worcestershire, and tabasco sauce.
- Garnish with the chopped cilantro.
ROSIE DALEY'S BLACK BEAN AND SMOKED CHICKEN SOUP
Categories Bean
Number Of Ingredients 22
Steps:
- Pick over and rinse beans. Place in large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours). THE NEXT DAY: Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and bay leaf. Bring to boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain beans and discard bay leaf. Preheat oven to 400 degrees F. Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half. In the meantime, coat the chicken thoroughly with the barbecue sauce and bake on the top shelf of the oven at 400 degrees F for 10 minutes. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes. Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro. Makes 4 servings Fat per serving = 3.6 grams Calories per serving = 368 Click here to view: http://www.recipelink.com/msgbrd/board_5/2010/MAR/2982.html
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Tips:
- **Use a variety of beans.** Black beans are a great choice for this soup, but you can also use other beans such as pinto beans, kidney beans, or chickpeas. - **Don't be afraid to experiment with different types of smoked chicken.** You can use smoked chicken breast, thighs, or even wings. - **Add some vegetables to the soup.** This will help to add flavor and nutrition. Some good options include onions, carrots, celery, and tomatoes. - **Season the soup to taste.** You can use a variety of spices to season the soup, such as cumin, chili powder, and garlic powder. - **Let the soup simmer for a while.** This will help to develop the flavors. - **Serve the soup with your favorite toppings.** Some good options include shredded cheese, sour cream, and chopped cilantro. ###Conclusion:
Black bean and smoked chicken soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrition, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy soup recipe, give this black bean and smoked chicken soup a try. You won't be disappointed!
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