Grilled Chicken Soup Food

GRILLED CHICKEN SOUP

Grilled Chicken Soup image

April showers bring May flowers, but that doesn't mean you have to stay indoors and avoid using your barbecue. Get outside and grill with some delicious recipes to bring a little cold weather comfort food to your dinner table.

Provided by Mary Jenny

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 -5 carrots
1 sweet onion
4 -5 fingerling potatoes
1 stalk celery
2 -3 chicken breasts
3 cups chicken stock
1/4 cup hot sauce
1 1/2 cups cream
1 cup beer (Rickard's Red)
salt and pepper
crumbled blue cheese, for topping

Steps:

Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.
In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.
Add chopped ingredients and simmer soup for 1 hour.
To thicken soup so consistency is more like a stew, stir in a little flour.
Serve in bowls topped with crumbled blue cheese.
Pair with a beer and enjoy.

HOMEMADE GRILLED CHICKEN NOODLE SOUP

Homemade Grilled Chicken Noodle Soup image

My husband is a picky eater and always likes something a little different from the usual. I really prefer the taste of grilled chicken and thought it would work well and give a new twist to an old favorite. When I am not cooking for just my husband I use the marinade for the chicken for sliced mushrooms and then grill the mushrooms.

Provided by wecipagrad06

Categories Stocks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups flour
2 eggs
1 pinch salt
1/2 teaspoon baking soda
2 cups baby carrots, sliced
3 garlic cloves, minced
1/2 large yellow sweet onion, sliced
1 cup celery, sliced
pepper
salt
6 cups chicken stock (homemade or store bought)
3 tablespoons olive oil
4 boneless skinless chicken pieces
salt and pepper
3 garlic cloves
1/4 cup olive oil

Steps:

Noodles: Combine all ingredients in a medium bowl until they form a dough.
Roll dough thinly out on a lightly flour coated surface.
Cut dough into thin 2 inch pieces.
Set to the side and let dry.
Chicken: Combine salt, pepper, olive oil, garlic and chicken in a medium bowl and marinade for 2 hours.
Place chicken on a hot grill cooking all the way through and creating a nice char.
Soup: In a large pot bring olive oil to medium heat.
Add garlic, sweet yellow onion, celery and baby carrots and saute for about 10 minute.
Add 6 cups chicken stock.
Bring to a slow boil.
Add noodles.
Reduce heat to a simmer.
Simmer for 35-40 minute.
Add chicken.
Simmer for another 10-15 minute.
Serve and enjoy!

Nutrition Facts : Calories 642.3, Fat 31.1, SaturatedFat 5.3, Cholesterol 103.8, Sodium 819.7, Carbohydrate 69.8, Fiber 4.4, Sugar 10.3, Protein 19.7

GRILLED CHICKEN VEGETABLE SOUP

Grilled Chicken Vegetable Soup image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

Extra-virgin olive oil
12 to 14 ounces boneless, skinless chicken breast
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup pearl barley
4 cups reduced-sodium chicken broth
1 bay leaf
1 carrot, finely chopped
1 rib celery, finely chopped
1 small zucchini, finely chopped

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.

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