BBQ CHICKEN STEW

BBQ Chicken Stew image

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.

Provided by cara1997

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h20m

Yield 8

Number Of Ingredients 20

Ingredients

4 slices bacon
6 tablespoons unsalted butter
5 medium red potatoes, peeled and diced
4 carrots, chopped
4 ribs celery, chopped
1 onion, diced
2 tablespoons minced garlic
¾ cup all-purpose flour
5 cups chicken broth
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon red pepper flakes
½ teaspoon ground black pepper
1 cup heavy cream
¾ cup milk
¾ cup shredded Cheddar cheese
2 cups chopped cooked chicken breast
½ cup barbeque sauce

Steps:

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.
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 : Calories 546.5 calories, Carbohydrate 48.3 g, Cholesterol 114.1 mg, Fat 29.8 g, Fiber 5 g, Protein 21.7 g, SaturatedFat 16.8 g, Sodium 1618.2 mg, Sugar 11.6 g