Grilled Chicken Soup

This comforting Grilled Chicken Soup is the ultimate cure-all for a chilly day or when you need a boost of warmth. Unlike standard canned soups, this recipe builds deep flavor by roasting a whole chicken first, then simmering the carcass and meat with fresh celery, onions, and carrots. The result is a rich, golden broth that is both light and incredibly satisfying. The tender chicken shreds easily into the soup, mingling with the sweetness of the roasted vegetables. It&# 226;ÂÂs a rustic, home-style meal that feels like a hug in a bowl. Perfect for Sunday dinners or meal prep, this soup freezes beautifully and tastes even better the next day as the flavors meld together.

Cooking Method: Baking, Grilling, Roasting, Steaming

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 785.3

Description

This comforting Grilled Chicken Soup is the ultimate cure-all for a chilly day or when you need a boost of warmth. Unlike standard canned soups, this recipe builds deep flavor by roasting a whole chicken first, then simmering the carcass and meat with fresh celery, onions, and carrots. The result is a rich, golden broth that is both light and incredibly satisfying. The tender chicken shreds easily into the soup, mingling with the sweetness of the roasted vegetables. It&# 226;ÂÂs a rustic, home-style meal that feels like a hug in a bowl. Perfect for Sunday dinners or meal prep, this soup freezes beautifully and tastes even better the next day as the flavors meld together.

Ingredients

1 Frying chicken, cut up
1 ReynoldsÃÂ® Hot BagsÃÂ® Foil Bag, large size
3 To 3 1/2 pound boneless beef chuck roast
2 Cups peeled baby carrots
1 Large onion, sliced
1 Stalk celery, cut into 1-inch pieces
1 cups Bloody Mary mix or spicy vegetable juice
1/2 cups Red wine or water
1 Envelope dry onion soup mix
2 Tablespoons flour
1/4 teaspoons Black pepper
lbs of Hamburger Meat
1 Bag of frozen mix veggies (you can use what ever you like.. I use veg. with broccoli, carrots and cauliflower etc..)

Directions

1
Preheat your oven to 450ÃÂ°F (230ÃÂ°C).
2
Pat the whole chicken dry with paper towels and season generously inside and out with salt and pepper.
3
Place the chicken in the center of the large foil bag.
4
Add the sliced onion, celery pieces, and baby carrots into the bag around the chicken.
5
Pour the Bloody Mary mix and red wine over the chicken and vegetables.
6
Sprinkle the dry onion soup mix and flour evenly over the ingredients.
7
Seal the foil bag tightly by folding the top edge over twice.
8
Place the sealed foil bag on a roasting pan to catch any potential leaks.
9
Roast in the oven for 1 hour and 30 minutes, or until the chicken is cooked through and the juices run clear.
10
Carefully open the bag, allowing steam to escape away from you.
11
Remove the chicken and let it rest for 10 minutes before shredding the meat from the bones.
12
Strain the cooking liquid from the bag into a large pot, discarding the solids if desired, or keep them for a chunkier soup.
13
Add the shredded chicken meat back into the pot with the broth.
14
Stir in the bag of frozen mixed vegetables.
15
Simmer the soup over medium heat for 10-15 minutes until the vegetables are tender.
16
Taste and adjust seasoning with additional black pepper or salt if needed.
17
Serve hot in deep bowls, garnished with fresh parsley if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 785.3kcal

% Daily Value *
Total Fat 52.1g81%
Saturated Fat 12.5g63%
Cholesterol 357.6mg120%
Sodium 881.6mg37%
Total Carbohydrate 32.6g11%
Dietary Fiber 5.0g20%
Sugars 12.6g
Protein 44.7g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, roasted chicken, homemade broth, comfort food, easy dinner, healthy soup, whole chicken, vegetable soup, family meal, winter recipes

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-soup-10/