This BBQ Chicken Soup has all the flavors of a backyard BBQ but in soup form! It's smoky, cozy and hearty - just the perfect comfort food any night of the week.
I love a good BBQ chicken dinner as much as the next person, but sometimes, I simply crave those smoky, savory flavors in a cozier format.
This BBQ chicken soup is one of the best I've made in a while - it has all the deliciousness of a BBQ meal but in a warm and comforting bowl.
I'm talking tender chicken, sweetcorn, hearty beans, and a rich broth infused with smoky BBQ goodness - that's simply perfection!
If you love rich, comforting soups, you'll also enjoy this tomato potato soup that's packed with creamy potatoes in a delicious tomato broth.
Why you'll love this BBQ chicken soup
- It's a super simple way to get dinner on the table fast, even on the busiest of weeknights.
- You get all those classic BBQ flavors but in a cozy and comforting soup.
- Leftovers are even better the next day, so you've got lunch sorted too!
What you'll need
Chicken - I like to use boneless, skinless chicken breasts because they cook quickly. Cut them into bite-sized pieces so they're easy to eat in the soup.
Spices - A mix of garlic powder, smoked paprika, oregano, salt, and pepper is the perfect base for the soup. Don't skip the smoked paprika as it pairs great with the BBQ sauce.
Veggies - A classic trio of onion, carrot, and red bell pepper. Dice them up small so they cook quickly and evenly.
BBQ sauce - Use your favorite! I tend to go for a classic smoky BBQ sauce, but a sweeter or spicier one would work, too. This is where a lot of the flavor comes from, so choose one you really love.
This homemade pineapple BBQ sauce is great here if you want to add a tropical twist!
Beans - I used pinto beans in this soup, but kidney beans or black beans are also excellent ideas
Sweetcorn - I usually use canned sweetcorn for convenience, but you could also use frozen corn.
Chicken stock - Use good quality chicken stock for the best flavor. If you're using store-bought, low-sodium is a good idea so you have better control over the overall saltiness of the soup.
Pro tip
For an extra layer of smoky flavor, grill the chicken instead of cooking it in the pot.
How to make BBQ chicken soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Season the chicken with garlic powder, smoked paprika, oregano, salt, and pepper and brown it in one tablespoon of olive oil over medium heat.
Remove the chicken from the pot and sauté the onion, carrot, and bell pepper in the remaining olive oil until softened. Add the garlic and cook for a minute until fragrant.
Return the chicken to the pot and stir in the BBQ sauce, beans, sweetcorn, and chicken stock.
Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
Stir in the chopped parsley and adjust the seasonings to your liking. Serve the soup hot with extra toppings if you like.
Substitutions and variations
- Add some chopped jalapeño with the garlic for a spicy BBQ chicken soup.
- Stir in some a handful of chopped kale or spinach during the last few minutes of cooking for a pop of color and extra nutrients.
- Make the soup creamy by stirring in a dollop of sour cream before serving.
Helpful tips
- Don't overcrowd the pot when browning the chicken. Work in batches if necessary to ensure each piece gets nice and golden.
- Sauté those veggies until they're just tender. You don't want them to be mushy, but you also don't want them to be crunchy.
- Add a squeeze of lemon juice or a drizzle of honey at the end to balance out the flavors.
What to serve with BBQ chicken soup
- Serve the soup topped with sliced red onion, a dollop of sour cream, and a sprinkle of fresh parsley.
- Crumbled bacon, shredded cheddar cheese, or a handful of tortilla chips are also great ways to add extra texture.
- Some crusty bread or cornbread on the side would be just perfect for soaking up the delicious broth.
Leftovers and storage
- Leftover soup will keep well in the fridge for up to 3 days.
- To reheat the soup, place it in a saucepan over low heat and stir until it is heated through.
- You can freeze the soup for up to 3 months. Thaw it in the fridge overnight before reheating.
If you've tried this BBQ chicken soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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BBQ Chicken Soup
Ingredients
- 2 tablespoons olive oil divided
- 1 ½ lb chicken breast cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium onion diced
- 1 medium carrot diced
- 1 medium red bell pepper diced
- 2 large garlic cloves roughly chopped
- 1 cup BBQ sauce
- 1 can (14 oz / 400g) pinto beans drained and rinsed
- 1 can (7 oz / 200g) sweetcorn drained and rinsed
- 4 cups chicken stock
- ½ cup fresh parsley roughly chopped
Instructions
- In a bowl, combine the chicken bites with the garlic powder, smoked paprika, oregano, salt, and pepper. Toss to coat the chicken evenly.1 ½ lb chicken breast1 teaspoon garlic powder1 teaspoon smoked paprika1 teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- Heat one tablespoon of olive oil in a large pot over medium heat. Add the seasoned chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.2 tablespoons olive oil
- Add the remaining tablespoon of olive oil to the pot. Add the diced onion, carrot, and red bell pepper and cook for 5 minutes or until softened.1 medium onion1 medium carrot1 medium red bell pepper
- Add the chopped garlic and cook for another minute until fragrant.2 large garlic cloves
- Return the chicken to the pot. Pour in the BBQ sauce and stir to combine.1 cup BBQ sauce
- Add the beans, sweetcorn and chicken stock and stir to combine. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.1 can (14 oz / 400g) pinto beans1 can (7 oz / 200g) sweetcorn4 cups chicken stock
- Stir in the chopped parsley and adjust the seasoning to taste. Serve hot, with some chopped red onion and extra fresh parsley on top if you like.½ cup fresh parsley
Alisha says
I have never wrote a review before and was actually surprised there wasn’t any for this recipe! I took a chance on this one since usually I read reviews and there was none. This soup was sooooo good! Definitely keeping this one! Only changes made was chicken broth since I didn’t have chicken stock. Also used black eyed peas since that’s what I had on hand. Excellent! Perfect for the fall weather!
Alice says
I’m so glad you took a chance on it and loved it, Alisha. Thanks for being the very first to leave a review, it means a lot!
Amy says
My new favorite soup! Easy to make, and tastes delicious, especially for a bbq lover like me. It's an endlessly versatile recipe as well, since you can sub most of ingredients, add more (I love dishes like this that let me use up the random veggie leftovers in our fridge), switch up the kind of bbq sauce you use, use cream/sour cream/half & half, etc. I did use canned chicken instead of fresh, because it was easier and I'm lazy. But it's soup. It worked out well, I had leftovers to freeze, and this is going on my regular rotation of meals. Thank you for sharing this recipe!
Alice says
I'm so happy to hear you enjoyed the soup, Amy! Thank you for your lovely review!
Katie says
My husband LOVED the soup. I made it in the crock pot and it turned out perfect.
Anonymous says
Easy & delicious!
Tracy says
Unique recipe. I also did 3/4 cup BBQ to allow room to add if I felt necessary. Plenty of BBQ flavor even at that amount. Felt a little strong even so to tone it down included 2 oz. Cream cheese. Great little addition! Wanted it to stretch a little further for my teenage boy so added about 1/2 cup orzo. I didn't have fresh parsley so did 1 tsp of dried.