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This is the perfect recipe for using up any leftover barbecued chicken. In fact, this soup is so tasty, plan ahead and make extra chicken every time you grill.


  • ½ barbecued chicken, or 3-4 breasts
  • 8 Cups water
  • 2 carrots
  • 2 WHOLE TURKISH BAY LEAVES
  • 6 WHOLE BLACK PEPPERCORNS
  • 1 TB. vegetable oil
  • 1 large onion, chopped
  • 1½ tsp. BARBECUE OF THE AMERICAS
  • 3 large potatoes, peeled and chopped
  • 1 28 oz. can of diced tomatoes
  • ½ tsp. GRANULATED GARLIC POWDER
  • 2 tsp. PARSLEY
  • ½ tsp. salt
  • ¼ tsp. ground BLACK PEPPER
  • 2 tsp. CHICKEN SOUP BASE

Place the chicken, water, carrots, BAY LEAVES, and PEPPERCORNS in a large soup kettle. Simmer over medium heat for about 30 to 45 minutes. You want to simmer the chicken long enough to warm it through and release the spices from the chicken into the water to make a stock. Remove the chicken to a bowl and strain the stock, discarding the whole spices and carrots. Return the stock to the soup kettle and heat over medium. Heat the oil in a frying pan and add the onions and BARBECUE OF THE AMERICAS. Fry the onions until they are soft. Add the onions, potatoes, tomatoes, and the remaining seasonings to the soup stock. When the chicken has cooled enough to handle, remove the meat from the bones and add it to the pot. In a separate bowl, dissolve the CHICKEN SOUP BASE in a ladle of hot soup. Pour the mixture back into the pot and simmer until the potatoes are tender.

Prep. time: 10 minutes
Cooking time: 90 minutes
Serves: 8-10

Description
Price
Qty
Bay Leaf Whole 1/2 oz. bag
$2.65
Whole Tellicherry Indian Black Peppercorns 2.2 oz. 1/2 cup jar
$5.85
Barbecue Of The Americas 2.5 oz. 1/2 cup jar
$7.89
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
$6.29
Parsley .2 oz. 1/2 cup jar
$3.45
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
$5.69
Chicken Soup Base and Seasoning 8 oz. jar
$10.85


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