BBQ Chicken Soup
3 C. Chicken Broth
2 C. Water
1/2 Tbsp. Red Pepper Flake
1 Tsp. Pepper
1 Tsp. Salt
1 Tbsp. Parsley, Dried
1 C. BBQ Sauce
1 Tbsp. Butter
2 Garlic Cloves, Minced
1/4 C. Red Onion, Diced
2 Chicken Breasts, Cooked through and cubed
1 C. Brown Rice, Made according to instructions
1/2 C. Carrots, Chopped
1/2 C. Red Cabbage, Chopped
1/4 C. Jalapenos, Chopped
Place broth, water, red pepper flake, pepper, salt, parsley and BBQ sauce in large pot over medium heat. Meanwhile, melt butter in small sauce pan on medium-high heat. Add garlic and red onion and cook until onion is translucent, about 5-10 minutes. Add garlic and onion, along with remaining ingredients, to broth mixture. Reduce heat to low and let simmer for 30 minutes before serving.
2 C. Water
1/2 Tbsp. Red Pepper Flake
1 Tsp. Pepper
1 Tsp. Salt
1 Tbsp. Parsley, Dried
1 C. BBQ Sauce
1 Tbsp. Butter
2 Garlic Cloves, Minced
1/4 C. Red Onion, Diced
2 Chicken Breasts, Cooked through and cubed
1 C. Brown Rice, Made according to instructions
1/2 C. Carrots, Chopped
1/2 C. Red Cabbage, Chopped
1/4 C. Jalapenos, Chopped
Place broth, water, red pepper flake, pepper, salt, parsley and BBQ sauce in large pot over medium heat. Meanwhile, melt butter in small sauce pan on medium-high heat. Add garlic and red onion and cook until onion is translucent, about 5-10 minutes. Add garlic and onion, along with remaining ingredients, to broth mixture. Reduce heat to low and let simmer for 30 minutes before serving.
