Beer Buttered, Calabrian Chili - Chicken Soup

Spicy Whole Chicken Veggie Soup

This week in Minnesota, the Automn winds have blown away the summer heat; fall is officially here.  My favorite things to eat during this time of year consist of soups, chilis, and roasts.  Yesterday I made a whole chicken veggie soup that will last in the fridge for the next 72 hours, covering at least 6 combined meals for my wife and I. 

The recipe is simple, clean, with a hint of heat from the Calabrian Chili Seasoning.  If you want healthy leftovers for days, which will also warm you up, this is for you!!!

Whole Chicken Ingredients       

  • Whole Chicken 
  • Light Beer - 12 oz
  • Salt & Pepper - 1 tspn each
  • Calabrian Pepper Seasoning - 1 tspn
  • Butter - 1 stick
  •  

     

    Baking the Chicken

    In a large stock pot (must have lid), preferably a ceramic pot, place in your chicken.  Season chicken evenly with salt, pepper, & calabrian chili seasoning on both sides of the chicken.  Add beer and butter, place lid over pot and place seasoning whole chicken into a 300 F oven for 1.5 hours.  Remove from over, separate chicken and chop into fine pieces in order to add to soup.

    Prepping the Vegetables
    As a replacement for a starch, rice, or gluten binder in soups; i LOVE to use riced cauliflower.  I personally buy this prepackaged in the refrigeration section of Trader Joe's.   To that, I like add 2 sliced Red Bell Peppers, 1 packaged of button mushrooms.  Also I always add the combination diced: 2x carrots,  4x heads of celery, and 1x yellow onion.
     
    Putting it all together!
    Now that we have everything prepped it is time to put it all together!  In addition to the chicken get 2x -  24oz containers of chicken stock.
    I do NOT saute the onions, carrots, & celery.  Instead I add all chopped veggies, diced baked chicken, and chicken stock into a large stock pot; I bring the ingredients to a 2 hour simmer, add salt & pepper to taste along with 1 additional tspn of Calabrian Chili Seasoning then serve!

    Leave a comment