Fried Chicken Soup

This hearty Fried Chicken Soup is a comforting Southern classic that transforms simple ingredients into a deeply flavorful meal. Unlike traditional clear broths, this dish is rich and textured, featuring a mix of smoked pork butt, hot sausage, tender gizzards, and livers simmered until fall-apart soft. The base of chicken stock is infused with aromatics like onions, celery, bell peppers, and garlic, creating a savory foundation for the fluffy long-grain rice. It is a perfect dish for cold evenings or when you need something substantial to warm the soul.

Cooking Method: Frying, Grilling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 280

Description

This hearty Fried Chicken Soup is a comforting Southern classic that transforms simple ingredients into a deeply flavorful meal. Unlike traditional clear broths, this dish is rich and textured, featuring a mix of smoked pork butt, hot sausage, tender gizzards, and livers simmered until fall-apart soft. The base of chicken stock is infused with aromatics like onions, celery, bell peppers, and garlic, creating a savory foundation for the fluffy long-grain rice. It is a perfect dish for cold evenings or when you need something substantial to warm the soul.

Directions

1
In a large 12-quart pot, combine 6 cups of chicken stock, salt, Worcestershire sauce, and cayenne pepper. Heat over medium heat and cover to keep warm while preparing other ingredients.
2
Peel and chop the yellow onions, crush the garlic, seed and chop the green bell pepper, and coarsely chop the celery ribs.
3
Heat olive oil or bacon drippings in a large frying pan over medium-high heat. Add the chopped yellow onion, garlic, green bell pepper, and celery. Sauté until the vegetables are tender, about 5-7 minutes, then remove from the pan and set aside.
4
In the same frying pan, add the smoked pork butt, smoked gizzards, smoked livers, and smoked sausage. Sauté until the meats are warmed through and lightly browned, about 5 minutes.
5
Drain the meats in a colander to remove excess fat, then add the drained meats and gizzards/livers to the bowl with the sautéed vegetables.
6
Transfer the vegetable and meat mixture into the pot with the warm chicken stock. Add an additional 1/2 cup of chicken stock if needed to cover the ingredients.
7
Cover the pot and simmer gently for 20 minutes to allow the flavors to meld and the tougher cuts of meat to tenderize.
8
Meanwhile, cook the uncooked long-grain rice in 4 cups of the reserved chicken stock according to package directions until fluffy and tender.
9
Stir the cooked rice into the soup pot containing the meat and vegetable mixture.
10
Gently fold in the chopped green onions and fresh parsley.
11
Taste the soup and adjust seasoning with additional salt and black pepper as needed. Serve hot.

Nutrition Facts

Servings 6 cups

Amount Per Serving
Calories 280kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 4g20%
Cholesterol 77mg26%
Sodium 719mg30%
Total Carbohydrate 7g3%
Dietary Fiber 1g4%
Sugars 1g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: southern, soup, fried chicken, smoked pork, sausage, gizzards, livers, rice, hearty, comfort food, chicken stock, one pot, rustic

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-soup-5/