BBQ CHICKEN SOUP
BBQ Chicken Soup is an easy, delicious soup recipe that comes together quickly and tastes just like BBQ chicken pizza!
Provided by Samantha Skaggs
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Arrange chicken pieces in the bottom of a large soup pot. Add garlic, garlic powder, onion powder, and pepper. Carefully pour the chicken broth and BBQ sauce over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 10 to 15 minutes or until the chicken is cooked through.
- Remove the chicken pieces from the broth. Add the corn, Navy beans, and cilantro and bring to a gentle simmer. In the meantime, shred or cut the chicken into chunks, discarding any fat.
- Return the chicken meat to the pot and adjust the seasonings with salt and pepper, to taste. Serve hot, sprinkled with mozzarella cheese, red onion, additional cilantro, and crushed tortilla chips, as desired.
Nutrition Facts : Calories 364 kcal, Carbohydrate 46 g, Protein 35 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 759 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving
BARBECUE CHICKEN SOUP
Barbecue chicken soup is a recipe that can be on the dinner table in less than 30 minutes - which is pretty much the best thing in the world.
Provided by Meghan Yager
Categories Soup
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 bowlful, Calories 451 calories, Sugar 34.6 g, Sodium 1129.1 mg, Fat 10.3 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 52.6 g, Fiber 2.5 g, Protein 37.6 g, Cholesterol 103.8 mg
BBQ CHICKEN SOUP
Provided by Lizzy Mae Early
Number Of Ingredients 11
Steps:
- 1. Drizzle enough olive oil to coat the bottom of a large pot and place over medium heat. Add chopped onion and sauté until soft. Add garlic and cook for a few more minutes. Stir in chicken, tomatoes, beans, corn and chicken broth. Before it boils start to add bbq sauce a little at a time, taste as you go! Then bring to a boil and let cook for 5 minutes. Remove from heat and serve.
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
BARBECUE CHICKEN WITH SUCCOTASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
- Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
- Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
- Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash.
Nutrition Facts : Calories 550 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 134 milligrams, Sodium 857 milligrams, Carbohydrate 45 grams, Fiber 8 grams, Protein 48 grams
BARBECUE CHICKEN SOUP
This is the perfect recipe for using up any leftover barbecued chicken. This soup is so tasty, plan ahead and make extra chicken every time you grill!
Provided by Terri Perkins
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274.1, Fat 5.3, SaturatedFat 1.2, Cholesterol 32.8, Sodium 651.1, Carbohydrate 38.9, Fiber 4.7, Sugar 8.5, Protein 18.3
BARBECUE CHICKEN
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat grill.
- Coat the chicken with oil and season with salt and pepper. Place the chicken directly over the hottest part of the grill to sear. Once seared on both sides remove to a cooler part of the grill. Baste both sides with barbecue sauce and cover the grill. Cook until the internal temperature of the chicken is 165 degrees F.
- Preheat grill.
- Toss the onion, red bell pepper, and apples in the peanut oil to coat. Place on the grill for about 15 minutes. Remove and roughly chop.
- In a large pot on a hot grill add the chopped vegetables and the rest of the ingredients. Simmer for 20 minutes.
- Remove and puree until smooth.
- Yield: 3 quarts
SLOW COOKER BBQ CHICKEN PIZZA SOUP
This is truly BBQ chicken pizza in soup-form. Sweet and spicy BBQ sauce, chicken, red onions, and cilantro come together with the addition of corn for a comforting bowl of goodness on a chilly autumn day. I've also used frozen chicken cutlets in this with great results. Whatever you have on hand will work!
Provided by My 3 boys
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 5h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken broth, chicken, corn, onion, barbeque sauce, garlic, salt, black pepper, and garlic salt in a slow cooker.
- Cook on Low for 5 hours. Remove chicken from slow cooker and cut into bite-size pieces; return to slow cooker and stir.
- Ladle soup into serving bowls and top each serving with mozzarella cheese and cilantro.
Nutrition Facts : Calories 292 calories, Carbohydrate 45.1 g, Cholesterol 46.6 mg, Fat 4.2 g, Fiber 3.5 g, Protein 21.4 g, SaturatedFat 1.5 g, Sodium 1412.9 mg, Sugar 18.3 g
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