National Soup Month
It’s National Soup Month in January! So far the Spokane and Coeur d’Alene area has been hit with really cold temperatures, snow, and freezing rain! That means that a cup or bowl of hot soup will help take the chill away. Winter time is the ideal to perfect your soup-making skills.
Everyone enjoys a warm bowl of soup, from thick, creamy, calorie laden soup, to water-based and healthier broth and even a vegetable chili. There is a soup out there for everyone!
Here’s a recipe that every grill master should try! Yes, you can make one mean Barbecue Chicken Soup using your grill! Your grill will be your secret ingredient; the grill will help add an abundance of flavor.
- 12 ounces applewood-smoked bacon, diced (about 14 slices)
- 4 tablespoons of your favorite barbecue seasoning
- 1-1/2 pounds tomatoes, chopped (about 4 cups)
- 1-1/2 cups chopped yellow onions
- ¼ cup minced garlic
- 12 ounces lite lager beer
- 4 cups chicken stock
- 2 cups ketchup
- ¼ cup yellow mustard
- ½ cup apple cider vinegar
- 1 cup firmly packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 cups yellow corn kernels (about 2 ears)
- 1 pound tomatoes, grilled and chopped (about 3 cups)
- 3 cups fresh or frozen lima beans, cooked and drained
- 4 cups chopped beer-brined chicken
- 1 teaspoon freshly ground black pepper
Set the Big Green Egg for direct cooking at 450 degrees F. Preheat the Dutch Oven on the grill for 10 minutes.
Place the bacon in the Dutch oven, close the lid of the egg and cook until crisp. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels and set aside. Reserve the bacon fat in the Dutch oven.
Add the barbecue rub to the bacon fat and cook for 1 minute. Add the tomatoes, onions, garlic, and chipotle and cook for 2 to 3 minutes or until the onions are translucent. Slowly add the beer to the Dutch oven, stirring with a wooden spook to deglaze. Add the chicken stock, ketchup, mustard, vinegar, brown sugar, and Worcestershire sauce. Leave the Dutch oven uncovered, but close the lid of the EGG. Simmer for 30 minutes or until the soup has thickened.
Remove the Dutch oven from the heat. Puree the soup using an immersion blender, or carefully spoon it into the bowl of a food processor fitted with the steel blade. Process the soup until smooth and return to the Dutch oven. Add the corn, grilled tomatoes, lima beans, chicken, and pepper and stir until completely combined. Serve topped with the reserved bacon pieces.
Just imagine what different flavors could be achieved with this recipe when cooked on a variety of grills. Here at Pool World, we carry Big Green Egg, Weber, and Traeger and for more information on these, please visit our Barbecue and Grills page.