Bbbrrrrrr, it is so cold outside. This winter has been quite strange. Up until a couple of weeks ago our winter had been quite mild, just the way I like it. December came, then January ended and not one cm or mm of snow had fallen in Prague. February started and I was wondering if Prague would get any snow this winter. I was enjoying the mild winter and waiting for the first snow fall with mixed feelings. Then bam! Europe fell under a blanket of snow and freezing temperatures.
We’ve been watching the news of countries all around us having record low temperatures and snow falls. The videos of Rome, Barcelona, and Corsica under thick layers of snow are beautiful but also surreal. The videos of homeless, less fortunate, and news of so many deaths in Ukraine breaks my heart. But Prague, while the temperature is well below the average here, we’ve had no snow. One afternoon I saw a few snowflakes but nothing stuck or lasted. It was only last week that we finally woke up to a little bit of snow. Crazy, what is going on with this weather?
While I may not understand the weather, one thing I do understand is the best way of keeping my belly warm and full. Crazy weather like this means soup or stew should be on the stove. Let me tell you this soup is exactly what you need to stay warm until the spring comes. (Hopefully that will be soon.) The main flavor in the soup comes from smoked chicken quarters. Have you ever tasted smoked chicken? It is quite good. Of course it taste like smoked meat but leaner and softer then smoked pork. When it comes to soups or stews dark meat is the only way to go. A boring plain chicken breast will not give enough flavor to the broth. The meat out of the package was tender and pink, and yes it was cooked through. Once the meat simmered for a while it turned a darker pink color, similar to pork. 
Another major part of this stew are the vegetables and Adzuki beans. First let’s talk about the beans. Adzuki beans are ity-bity red beans that come from East Asia and the Himalayas. They are also know as Azuki or aduki, all names that come from Japanese. They are commonly sweetened with sugar and used in Asian cuisine. Think red bean ice cream, diafuki, moon cakes, etc. I love Adzuki beans because they cook fast. Plus their slightly red bean taste is a great addition to savory dishes. The vegetables in this soup are standard winter root vegetables. For a little more color contrast I added Savoy cabbage, which could also be replaced with Kale. Lastly for a little extra flavor I added a tad of fresh rosemary, which complimented the rest of the ingredients well.
And here is how you make this hearty warming soup.
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Smoked Chicken and Adzuki Soup
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This hearty smoked chicken and Adzuki bean soup is packed with winter root vegetables and a hint of rosemary, perfect for warming up on a cold day.
Ingredients
- 2 small potatoes, peeled and roughly chopped
- 1 small onion, roughly chopped
- 1 stalk celery, including leaves, roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 6 small leaves of Savoy cabbage, roughly chopped
- 1 cup (240 ml) cooked Adzuki beans
- 2 smoked chicken quarters
- 1 clove garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 sprig fresh rosemary
- Salt and pepper to taste
- 6 cups (1.44 L) chicken broth
Instructions
- In a large pot, heat 1 tbsp of olive oil over medium heat. Once warm, add the onions and cook until soft, about 5 minutes.
- Add the celery and carrots, cooking for an additional 3 minutes until they begin to soften.
- Stir in the potatoes and minced garlic, cooking for another 2 minutes.
- Add the smoked chicken quarters and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
- Add the Adzuki beans, Savoy cabbage, and rosemary sprig to the pot. Continue to simmer for another 20 minutes, until the vegetables are tender and the flavors have melded together.
- Season with salt and pepper to taste. Remove the rosemary sprig before serving.
- Serve hot with rustic bread on the side for a complete meal.
Notes
- Smoked chicken adds a subtle smokiness without overpowering the soup.
- You can substitute Savoy cabbage with kale if preferred.
- Serve with rustic bread for a complete meal.
- This soup is great for using up leftover ingredients.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 25 grams
- Cholesterol: 70 mg
I served our soup with a rustic style homemade bread. The soup was delicious, very filling, warm and exactly what we need for this weather. The smoked chicken added a slight smokiness to the soup but without overpowering the rest of the ingredients. The root vegetables and beans complimented the smoked chicken perfectly. This soup may have come together as a way of using up leftover ingredients but it is definitely a soup I will be making again very soon.
If You Liked This Recipe, You’ll Love These
- Irish Potato and Corned Beef Chowder
- 15-Bean Soup with Smoked Pork and Greens
- Rustic Italian Meatball and Potato Soup
- Malaysian Potato and Chicken Curry
Frequently Asked Questions
What are adzuki beans and why does this recipe use them?
The article describes adzuki beans as tiny red beans from East Asia and the Himalayas (also spelled azuki or aduki, from Japanese). They are commonly sweetened in Asian desserts like red bean ice cream and moon cakes, but here they are used in a savoury context. The article chose them because they cook fast and their slightly earthy bean taste pairs well with the smoked chicken broth.
Why does the recipe call for smoked chicken specifically rather than plain?
The article makes a strong case for dark smoked meat in soups: a plain chicken breast will not give enough flavour to the broth. The smoked chicken quarters add a subtle smokiness without overpowering the root vegetables and adzuki beans, and the meat comes pre-cooked and turns a deeper pink as it simmers for 30 minutes in the chicken broth.
Can I swap the Savoy cabbage for something else?
Yes — both the article and the notes say Savoy cabbage can be replaced with kale in equal amounts. The cabbage adds colour contrast and leafy texture to the root vegetables during the final 20 minutes of simmering.
