Grilled Chicken Soup Recipes

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.

Steps:

• Noodles: Combine all ingredients in a medium bowl until they form a dough.
• Roll dough thinly out on a lightly flour coated surface.
• Cut dough into thin 2 inch pieces.
• Set to the side and let dry.
• Chicken: Combine salt, pepper, olive oil, garlic and chicken in a medium bowl and marinade for 2 hours.
• Place chicken on a hot grill cooking all the way through and creating a nice char.
• Soup: In a large pot bring olive oil to medium heat.
• Add garlic, sweet yellow onion, celery and baby carrots and saute for about 10 minute.
• Add 6 cups chicken stock.
• Bring to a slow boil.
• Add noodles.
• Reduce heat to a simmer.
• Simmer for 35-40 minute.
• Add chicken.
• Simmer for another 10-15 minute.
• Serve and enjoy!

Steps:

• Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.
• In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.
• Add chopped ingredients and simmer soup for 1 hour.
• To thicken soup so consistency is more like a stew, stir in a little flour.
• Serve in bowls topped with crumbled blue cheese.
• Pair with a beer and enjoy.

Steps:

• Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth. Put the marinade in a plastic bag along with the chicken. Seal the bag and refrigerate for 6 to 8 hours.
• Preheat a grill or grill pan to medium-high heat. Add the jalapeno and grill until the skin is well charred. Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin. When cool enough to handle, remove the stem, skin, and seeds, then finely mince.
• Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes. Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste. Cook about 3 or 4 minutes, being careful not to burn the mixture. Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan.
• Add the remaining chicken stock, the crushed tomatoes and the lime juice. Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust seasoning.
• While soup base is simmering, heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and put on grill. Grill, turning until cooked through, about 14 to 18 minutes. Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred. Keep warm.
• Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add the tortilla strips and fry until they are golden brown. Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder.
• Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper.
• To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base. Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro. Garnish with lime wedges and serve.

Steps:

• Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
• Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
• Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.