Bbq Chicken Moms Soup Recipes

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.

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.

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.

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.

MOM MOAK'S CHICKEN NOODLE SOUP

Steps:

• Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
• Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.