Creamy Grilled Chicken Soup
Equipment
- Grill Pan or Outdoor Grill
- Large Pot or Dutch Oven
- Whisk
- Ladle
Ingredients
For the Grilled Chicken
- 2 medium chicken breasts or thighs boneless, skinless
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
For the Soup Base
- 2 tbsp butter
- 1 medium onion finely diced
- 2 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream for extra richness
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- ½ cup frozen peas optional
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Marinate the Chicken
- In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts or thighs and set aside while you prepare the other ingredients.
Grill the Chicken
- Heat your grill pan or outdoor grill over medium-high heat. Cook the chicken for 5–6 minutes per side until you get nice grill marks and the chicken is fully cooked (internal temperature of 165°F). Let it rest, then shred or dice it.
Make the Soup Base
- In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
Thicken the Base
- Sprinkle the flour over the vegetables and stir until the flour is fully incorporated. Cook for 1–2 minutes to eliminate the raw flour taste.
Add the Liquids and Herbs
- Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the milk, thyme, oregano, bay leaf, and season with salt and pepper. Bring the mixture to a gentle simmer.
Combine and Cook
- Add the shredded or diced grilled chicken and let the soup simmer for 10–15 minutes, allowing the flavors to combine. If using peas, stir them in during the last 5 minutes.
Serve
- Remove the bay leaf and ladle the soup into bowls. Garnish with chopped parsley and serve with crusty bread or crackers.