This is a wonderful BBQ chicken soup to make on a cool fall day. It is a more of a "stoup" (more like a stew) than a soup. My family just raves about it and I never seem to make it enough for them.

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Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; chop and set aside.

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  • At the same time, melt butter in a large pot over medium heat. Saute potatoes, carrots, celery, onion, and garlic in the hot butter for about 8 minutes. Mix in flour and cook and stir for 30 seconds. Add chicken broth, tomatoes, salt, granulated garlic, onion powder, red pepper flakes, and black pepper. Bring to a boil.

  • Reduce heat and let simmer for 3 to 5 minutes. Add heavy cream and milk. Return to a simmer and cook until vegetables are tender, 12 to 15 minutes. Stir in Cheddar cheese until it melts, about 5 minutes. Add chicken, bacon, and barbeque sauce to heat through, about 5 minutes. Stir to combine and serve.

Nutrition Facts

547 calories; protein 21.7g; carbohydrates 48.3g; fat 29.8g; cholesterol 114.1mg; sodium 1618.2mg. Full Nutrition
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