Barbecue Chicken Club Soup
Created by Cheesehead on November 13, 2011
- Servings: 9
- Prep Time: 20m
- Cook Time: 30m
- Recipe #2506
Ingredients
- 6 tablespoons unsalted butter
- 1 onion, diced
- 3 to 4 carrots, chopped
- 4 celery ribs, chopped
- 5 medium red potatoes, peeled and diced (I didn't peel and used less)
- 2 tablespoons minced garlic
- 3/4 cup flour
- 5 cup chicken stock
- 1 (14.5 ounce) can fire-roasted tomatoes (undrained)
- Salt (I used 1 tsp)
- Ground black pepper (1/2 teaspoon)
- Garlic powder (1/2 tsp)
- Onion powder (1/2 tsp)
- Red pepper flakes
- 3/4 cup milk
- 1 cup heavy whipping cream
- 3/4 cup shredded cheddar cheese
- 2 cup chopped cooked chicken breast
- 1/2 to 1 cup barbecue sauce
- 4 slices bacon, cooked and chopped
How to Make
-
Step 1: In large pot, melt butter. Saute veggies about 8 minutes. Add flour and stir until well mixed; cook, stirring, about 30 seconds. Add chicken stock, roasted tomatoes and seasonings.
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Step 2: Bring to a boil and simmer a couple of minutes. Add milk and heavy cream. Return to a simmer and cook until veggies are tender, about 12 to 15 minutes.
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Step 3: Stir in cheese until it melts. Add chicken, bbq sauce and bacon. Stir to combine, simmer until warmed through and serve. (Alternatively, sprinkle bacon pieces on top of each serving of soup - I would suggest this).
Nutritional Facts
- Serving Size: 1 (520.2 g)
- Calories 749.6
- Total Fat - 50 g
- Saturated Fat - 13.1 g
- Cholesterol - 78.6 mg
- Sodium - 1209.3 mg
- Total Carbohydrate - 41.7 g
- Dietary Fiber - 8.5 g
- Sugars - 17.5 g
- Protein - 39.3 g
- Calcium - 218.5 mg
- Iron - 3.5 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.6 mg