Bbq Chicken Moms Soup Food

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.

BBQ CHICKEN-MOM'S SOUP

Steps:

• Using a large soup pot, place BBQ'd chicken in it, and add five cups cold water. Bring to a boil, and add sliced vegetables, cover and lower the heat, cooking about thirty minutes.
• Remove the pieces of chicken and cut away the meat from the bones, and replace the meat into the pot.
• Add pasta and salt, bring to a boil and simmer uncovered about fifteen minutes more.
• Add the tomato sauce, and Italian seasoning, and if you wish sample and add salt/pepper to taste. Other veggies I'd add in the future might include: zucchini and/or green beans.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

CHICKEN SOUP

Steps:

• Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
• Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
• Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
• Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
• If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

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.