This chicken soup has hearty pasta, tender veggies and barbecue chicken that is cooked to make a comfortable homemade soup!
- smell: This comfortable soup is rich in tender vegetables, juicy chicken and hearty whole wheat pasta, all cooked in a delicious salty soup!
- Skill Level: This easy shortcut recipe uses cooked chicken and then blends together quickly and adds a pan to clean.
- Budget Tips: Further stretch the soup with extra leftover vegetables from the refrigerator.
- Swap: This barbecue restaurant’s chicken noodle soup recipe is universal! If the time is short, change the chicken for beef, pork or a bag of meatballs!
Ingredient tips for chicken soup in barbecue restaurant
- chicken: Pick up a store-bought barbecue chicken from the market or make a beef shop and season in whatever way you like. Make sure to remove the skin before chopping.
- pasta: Hearty pasta like lamb, Penne or Cavatappi works best in barbecue chicken soup. Egg noodles, white beans or instant rice are other good starch.
- vegetable: Onions, celery and carrots make up a delicious three-person called “mirepoix”, which is the basis for many recipes. Add extra veggies, peas, spinach, zucchini, chili or any leftovers in the refrigerator.
- broth: Use any soup brand you like or make a homemade brand.
- Variations: Cut 6 small tortillas into 1/4-inch strips and fry them until they are crispy. Breadcrumbs are another crunchy filling for the barbecue chicken soup.
How to make chicken soup with barbecue restaurant
- Cook onion, celery and carrots in a large stock pot with butter.
- Add flour and seasoning and cook. Stir the broth and water (Full recipe below).
- Add the pasta and chicken and cook until tender.
- Season before serving.
Store soup
Store the remaining barbecue chicken soup in a lid container in the refrigerator for up to 4 days. Reheat section on microwave or stovetop.
After removing the pasta, freeze the soup with a zipper bag for up to 4 months. Add fresh pasta to the soup in step 4 and follow the recipe instructions in writing.
More boiling soup
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Barbecue restaurant chicken soup
The barbecue chicken soup is a warm and cozy dish full of rich and savory flavors that will soon be blended together!
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In a large stock pot or Dutch oven, melt the butter over medium heat. Add the onion, celery and carrots and cook for 3-4 minutes until they start to soften.
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Add flour, garlic powder, sage and thyme and cook for 2 minutes, stirring occasionally.
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Add broth and water and convert the heat to medium-high. boil.
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After boiling, add the pasta* and reduce the heat to a low boiling point. Cook until the pasta is tender (this may vary by brand), about 7 to 9 minutes.
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Stir the chicken and cook for 1 to 2 minutes, or until heated. Flavor and season with salt and pepper.
Storage Tips: I filter the broth and store it in a separate container to prevent the noodles from getting moist.
Place the remaining soup in an airtight container in the refrigerator for 4 days and last for 4 months.
Calories: 291 | carbohydrate: 29g | protein: twenty fourg | Fatty: 9g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.1g | cholesterol: 65mg | sodium: 993mg | Potassium: 462mg | fiber: 3g | sugar: 5g | Vitamin A: 5313IU | Vitamin C: 5mg | calcium: 54mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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