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Grilled Chicken Soup

Grilled Chicken Soup recipe image
This hearty Grilled Chicken Soup combines tender grilled chicken with a rich, aromatic broth infused with celery, carrots, and fresh thyme. The addition of black walnuts adds a unique crunch and earthy depth, while a hint of jalapeno provides a gentle warmth. It is a perfect meal for chilly evenings or when you need something restorative. The balance of sweet honey, tangy lemon, and savory herbs creates a complex flavor profile that is both satisfying and soul-warming. Serve with crusty bread for a complete dinner.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1786.0
Dietary: Vegan
Description
This hearty Grilled Chicken Soup combines tender grilled chicken with a rich, aromatic broth infused with celery, carrots, and fresh thyme. The addition of black walnuts adds a unique crunch and earthy depth, while a hint of jalapeno provides a gentle warmth. It is a perfect meal for chilly evenings or when you need something restorative. The balance of sweet honey, tangy lemon, and savory herbs creates a complex flavor profile that is both satisfying and soul-warming. Serve with crusty bread for a complete dinner.
Ingredients
  • chicken, cut up
  • spaghetti sauce
  • cornish game hens, split in half
  • onions, quartered
  • bay leaves
  • peppercorns
  • small carrots, sliced
  • celery, sliced
  • salt
  • margarine
  • thyme
  • rosemary
  • mushrooms, chopped
  • flour
  • black walnuts, finely chopped
  • green onions
  • jalapenos
  • lemon juice
  • honey
  • olive oil
  • thyme
  • salt
  • allspice
  • nutmeg
Directions
  1. 1
    Prepare the marinade by blending green onions, jalapenos, lemon juice, honey, olive oil, thyme, salt, allspice, and nutmeg until smooth.
  2. 2
    Place chicken pieces or cornish game hens in a zip-lock bag, pour over the marinade, and refrigerate for at least 2 hours.
  3. 3
    Grill the marinated chicken pieces until cooked through and lightly charred, about 15-20 minutes, basting occasionally with reserved marinade.
  4. 4
    Remove chicken from grill and shred meat from bones, discarding bones and skin.
  5. 5
    In a large pot, sauté sliced carrots, celery, and quartered onions in margarine until softened.
  6. 6
    Add bay leaves, peppercorns, and remaining thyme and rosemary to the pot.
  7. 7
    Add enough water to cover vegetables and bring to a boil, then reduce heat and simmer for 20 minutes.
  8. 8
    Stir in the shredded chicken meat and chopped mushrooms.
  9. 9
    Mix flour with a little cold water to create a slurry, then stir into the soup to thicken.
  10. 10
    Simmer for another 10 minutes until soup reaches desired consistency.
  11. 11
    Remove bay leaves and peppercorns before serving.
  12. 12
    Garnish with chopped black walnuts and serve hot with brown rice or crusty bread.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1786.0kcal
% Daily Value *
Total Fat 73.7g114%
Saturated Fat 13.7g69%
Cholesterol 22.2mg8%
Sodium 2450.0mg103%
Total Carbohydrate 303.6g102%
Dietary Fiber 100.1g401%
Sugars 34.9g
Protein 68.1g137%

* 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, grilled, comfort food, homemade, broth, healthy, dinner, winter, easy, family meal, protein, vegetables, herbs, walnuts, lemon, thyme, slow cooked, restorative, american cuisine
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-soup-11/