BBQ Chicken Stew

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.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 547 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.