Yesterday it was 7° and I don't think it got above freezing all day. I know so many of you are much colder than that, but it was cold enough for us and soup just sounded good. On Sunday, we had smoked quail and chicken and DH suggested I de-bone the leftover quail and make a version of a green chile chicken soup I make all the time. So I kind of winged it and changed a few things up, and according to DH and our girl, it was just about the best thing ever and I kind of have to agree with them. Good call, Honey!
I know not a lot of you have smoked quail hanging around, but I'm betting you could use chicken. That's what I used in the original recipe for this, but if you DO smoke quail...well, it'll just take this soup to a whole new level of flavor. The soup just had this amazing, yet subtle, smoked flavor that was out of this world.
We wrapped the quail around a slice of jalapeno and then wrapped a half a slice of bacon around the quail. We then sprinkled a rub on the meat before smoking it. It was amazing yesterday and I didn't think it could get any better, but it did.
I deboned 6 leftover quail and chopped it up with the bacon and jalapeno and set it aside. In a pot, I sauteed a little onion and just a dab of chopped garlic in about 1 Tbsp of butter for a few minutes and then added the quail and bacon and jalapeno. Then I added a spoonful of the Better than Bouillon Chicken, probably about 4 C of water along with about 3 Tbsp of cornstarch and let that simmer for about 10 minutes.
Next, I threw in about 1/4 C of half-n-half because it was just sitting in the fridge along with about 1/4 C of 2% milk. I added some pepper and let it all simmer until DH and our girl came back from making their morning feed run.
I added some crusty bread and dinner was served to rave reviews.