Posted by / 21 October 2017 /

BBQ Chicken Soup-Missouri

While fall is in full swing, it is hard for us to let go of the tastes of summer.  It is definitely time for warm soups to fill our belly and I am excited at how wonderful this soup combines the best of both worlds!  Saturday Soup Swappers is featuring soups from around the US and this one is to represent Missouri.  We love our BBQ, from St. Louis to Kansas City!  Thank you, Ashley, Cheese Curd in Paradise, for hosting Soup Saturday Swappers.

BBQ Chicken Soup

Tasty tender chicken, our favorite BBQ sauce, a couple of veggies and this soup is in your pot nice and quick.  Using a few supermarket shortcuts also makes this a weekday favorite.  It's not hard for us to pick out our favorite BBQ sauce as it comes from the local Sugarfire Smokehouse down the road from us, but the rest of the world might not be as lucky as us.  A sure winner for substituting is our next favorite:  Sweet Baby Rays.

BBQ chicken soup

To make this soup a weekday dinner, I use a rotisserie chicken and pull the meat from the bones.  That saves so much time and energy and the chicken is already warm and juicy.  Read on!

BBQ Chicken Soup

1 rotisserie chicken, meat removed from the bones
1 c BBQ sauce
1 c cauliflower rice (Minute rice works, too!)
1 medium onion, chopped
1 T oil
2 c chicken broth
2 c water

Heat oil in the soup pot, add onion.  Cook until translucent.  Add cauliflower rice and cook until browned.  Add in stock and water, stir, deglazing the pot.  Add in BBQ sauce.  Stir well.  Add in chicken.  Reduce to simmer and simmer 30 minutes.  Garnish with your favorites: green onion, sour cream or shredded cheddar cheese.

BBQ chicken soup

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