Main Page
Soups
Soup with smoked wings

Smoked Chicken Wing Soup

A fragrant lunch soup — appetizing, filling, and simple. This soup is delicious freshly made and even the next day. It's quick and easy to put together, and the result is fantastic, especially if you love cheesy soups with a smoky note. I loved it, and so did my family — they came back for seconds. The key is to start with fresh smoked chicken wings so the flavor doesn't let you down.

sharlis

Recipe author

Composition / ingredients

Servings:

Water

1.5

Chicken wings (smoked)

Potatoes

Carrot

Onion

Processed cheese

200

Salt

Dried spices

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 36 % 5 g

Carbohydrates 43 % 6 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Cut the smoked chicken wings into three pieces at the joints and trim off the tips.
Step 2:

Put the wings in a pot, cover with cold water, and set over medium heat. When the water comes to a boil and foam rises, drain it all off. This is a good moment to rinse out the pot so there's no foam clinging to the sides — and rinse the wings under running water too. Then add the same amount of fresh water, return the pot to the heat, and bring it back to a boil.
Step 3:

While the broth cooks, prep the vegetables. Peel, rinse, and cut the potatoes the way you usually would for soup. Peel and chop the onion. Peel the carrot and grate it on the coarse side of a grater.
Step 4:

When the broth boils, take out the wings and add the prepared potatoes. Season the broth with salt to taste and add your spices (I used a "soup blend"). Bring everything to a boil and cook for 10 minutes. Taste the soup and add a little more salt or seasoning if needed.
Step 5:

While the potatoes cook, make the sauté. Pour refined vegetable oil into a skillet, heat it, and add the onion first; fry it for 3 minutes, then add the carrot. Cook the vegetables, stirring, over moderate heat for 10 minutes, until they're soft and well softened.
Step 6:

Grate the processed cheese on the coarse side of a grater.
Step 7:

Ten minutes after the broth and potatoes come to a boil, stir the sautéed vegetables into the pot, return the wings, and add the processed cheese. Cook over low heat, stirring occasionally, until the cheese has fully melted. Turn off the heat and let the soup rest. To serve, sprinkle each bowl with chopped fresh herbs: green onion, dill, or parsley.