Bbq Chicken Soup Recipes

BARBECUE CHICKEN SOUP

Steps:

• Heat olive oil over medium heat in a large Dutch oven or stock pot.
• Add garlic and saute for 30 seconds. Stir in corn, shredded chicken breast, chicken stock, barbecue sauce, cumin, salt, and pepper.
• Bring to a boil, stirring occasionally. Reduce heat to simmer and let cook 10 minutes.
• Stir in the cilantro just before serving. Serve warm with shredded cheese, crushed tortilla chips, and extra chopped cilantro, or your choice of toppings.

GRILLED CHICKEN TAMARIND SOUP

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.

BBQ CHICKEN SOUP RECIPE

Steps:

• Heat oil in a large pot over medium heat. Add the onions, carrots, and bell peppers. Cook until soft, 3-4 minutes. Add the garlic, salt, pepper and red pepper flakes and cook 30 seconds.
• Add the chicken stock and cover. Bring to a boil and let cook for 5 minutes.
• Add chicken and corn, bring the soup back to a boil, then stir in barbecue sauce and cook until hot. Add additional salt and pepper to taste. Serve immediately.
• Serving suggestion: Top with cilantro, diced green onions, and tortilla strips.
• Store leftovers in the refrigerator for up to 3 days.

LEFTOVER ROAST CHICKEN SOUP

Steps:

• In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
• Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
• Season to taste with salt and pepper and serve.

SLOW-COOKER BBQ CHICKEN SOUP

Steps:

• In 6-quart slow cooker, add chicken breast, onion, garlic, corn and white beans.
• In large bowl, mix broth, barbecue sauce salt and pepper. Pour into slow cooker. Cover; cook on Low heat setting 6 hours.
• Remove chicken breast from slow cooker, and shred using two forks. Place back into slow cooker. Cover; cook 30 minutes.
• Serve soup topped with shredded cheese.

GRILLED CHICKEN VEGETABLE SOUP

Steps:

• Heat a grill pan over high heat for 5 minutes.
• Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper. Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes. Set aside and keep warm.
• Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender. Drain and rinse.
• Bring the chicken broth and bay leaf to a simmer in a medium saucepan. Add the carrot, celery and zucchini. Cook until just tender, about 5 minutes. Discard the bay leaf.
• Place the chicken breast on a cutting board and slice crosswise into thin slices. Spoon the vegetables and barley into serving bowls, then add the hot broth. Lay several slices of chicken over the surface of each bowl.

BARBECUE CHICKEN SOUP

Steps:

• Bring chicken stock to a boil.
• Add the shredded chicken and simmer for 30 minutes.
• Saute onion and barbecue seasoning in oil until tender.
• Add onions, potatoes, tomatoes, and remaining seasonings to the soup.
• Cook until potatoes are tender.