**BBQ Chicken Noodle Soup**
**Prep Time**: 10 minutes
**Cook Time**: 40 minutes
**Total Time**: 50 minutes
**Servings**: 6
**Summary**: A chicken noodle soup that draws inspiration from BBQ chicken pizza!
**Ingredients**:
– 1 tablespoon oil
– 1 cup onion, chopped
– 1 cup carrot, chopped
– 1 cup bell pepper, chopped
– 2 cloves garlic, minced
– 6 cups chicken stock
– 1 pound boneless skinless chicken breasts or thighs
– 1 (15 ounce) can diced tomatoes
– 2 (15 ounce) cans beans, rinsed and drained
– 1/2 cup BBQ Sauce
– 1 teaspoon oregano
– 8 ounces pasta (gluten-free for gluten-free)
– 2 cups corn (fresh, frozen, or canned)
– 2 green onions, chopped (optional)
– 2 tablespoons cilantro, minced (optional)
– Salt and pepper to taste
**Directions**:
1. In a large saucepan, heat the oil over medium-high heat, then add the onion, carrot, and bell pepper, cooking until softened, approximately 8-10 minutes.
2. Stir in the garlic and cook until aromatic, about a minute.
3. Incorporate the broth, chicken, diced tomatoes, beans, BBQ sauce, and oregano, bringing the mixture to a boil, then lowering the heat to simmer until the chicken is cooked through, roughly 20 minutes, before taking out the chicken to shred or slice.
4. Stir in the pasta and prepared chicken, bringing to a boil again, then reduce the heat and simmer until the pasta is soft, about 10 minutes.
5. Mix in the corn, green onions, and cilantro, seasoning with salt and pepper to taste before enjoying!
**Options**:
– Utilize cooked chicken (like rotisserie chicken)! (Omit the simmer time in step 3.)
– Cut the chicken, fry it in oil, and set it aside prior to beginning step 1. (Omit the simmer time in step 3.)
– Incorporate 4 slices of bacon, cooked and crumbled.
– Incorporate 4 ounces of cream cheese at the end, allowing it to melt into the broth.
– Incorporate 1/2 cup of heavy/whipping cream at the end.
– Incorporate 1/2 cup of sour cream at the end.
– Incorporate sliced pickled banana peppers at the end.
– Incorporate diced pineapple at the end.
– Incorporate 1/4 cup of fresh diced red onion at the end.
– Serve topped with shredded cheddar cheese.
**Nutrition Facts**: Calories 621, Fat 9g (Saturated 1g, Trans 0), Cholesterol 62mg, Sodium 1132mg, Carbs 94g (Fiber 12g, Sugars 21g), Protein 41g