Smoked Chicken Minestrone (Guy Fieri) Recipe

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Smoked Chicken Minestrone (Guy Fieri)
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Ingredients
25
Count
Nutrition
1895
Calories
Total time
220
Minutes
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Ingredients:

Directions:

  1. Minestrone:
  2. For the smoked chicken broth: Place the chicken stock, garlic, celery, carrot, onion and smoked chicken carcass and backbone into a large stockpot or Dutch oven. Simmer gently for 1 hour over a low flame. Strain, transfer to a large container and reserve (cool completely if making ahead of time).
  3. For the minestrone: Add the oil to a Dutch oven and bring to medium heat. Sweat the carrots, celery and onions until softened, 3 to 5 minutes. Add the garlic and sweat until fragrant, 30 seconds. Add the potatoes, zucchini, cabbage and season with salt and pepper. Sweat the vegetables slowly until all are crisp-tender, about 8 minutes.
  4. Pour in the reserved stock and the tomatoes. Add the Parmesan rind and simmer 12 to 15 minutes; the vegetables should be tender. Remove from the heat. Add the navy beans and shredded chicken and stir to combine. Season with salt and pepper.
  5. Ladle the minestrone into deep bowls and garnish with the shaved parmesan and chopped parsley and basil. Serve immediately.
  6. Smoked Chicken:
  7. Preheat the oven to 350 degrees F.
  8. For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside. Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
  9. Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1895.08 Kcal (7934 kJ)
Calories from fat 603.34 Kcal
% Daily Value*
Total Fat 67.04g 103%
Cholesterol 130.96mg 44%
Sodium 13956.14mg 582%
Potassium 2861.07mg 61%
Total Carbs 247.42g 82%
Sugars 22.24g 89%
Dietary Fiber 6.61g 26%
Protein 84.12g 168%
Vitamin C 65mg 108%
Vitamin A 0.5mg 16%
Iron 6.1mg 34%
Calcium 885.1mg 89%
Amount Per 100 g
Calories 121.93 Kcal (510 kJ)
Calories from fat 38.82 Kcal
% Daily Value*
Total Fat 4.31g 103%
Cholesterol 8.43mg 44%
Sodium 897.9mg 582%
Potassium 184.07mg 61%
Total Carbs 15.92g 82%
Sugars 1.43g 89%
Dietary Fiber 0.43g 26%
Protein 5.41g 168%
Vitamin C 4.2mg 108%
Iron 0.4mg 34%
Calcium 56.9mg 89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.7
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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