Smoked BBQ Chicken Soup with Rice and Parmesan

This Smoked BBQ Chicken Soup with Rice and Parmesan is comfort food with purpose. Gently BBQ-smoked chicken, slow simmered in a rich broth, combined with rice, leafy greens, cream, and Parmesan, creates a soup that is both nourishing and deeply satisfying.

The technique is simple but deliberate: first, the chicken is smoked using indirect heat at low temperature, building flavor without aggressive charring. Then everything comes together in a Dutch oven, allowing collagen, aromatics, and spices to infuse the broth. This is BBQ used as a flavor tool, not a brute-force cooking method.

Perfect for colder days, recovery meals, or batch cooking, this soup reheats beautifully and often tastes even better the next day. It’s a great example of how BBQ can be comforting, balanced, and conscious—the Grill4Life philosophy in a bowl. 🔥🥣

History of the Recipe

Chicken soup exists in every food culture, but this version draws inspiration from American BBQ cooking and Southern-style comfort dishes. Instead of boiling or roasting the chicken, the meat is first lightly smoked, adding depth without overpowering the dish.

Soups enriched with cream, cheese, and leafy greens are common in Southern and Midwestern home cooking. This recipe adapts that tradition using modern BBQ techniques, focusing on controlled heat, clean smoke, and long, gentle simmering. The result is a soup that feels indulgent, yet thoughtfully constructed.

Prep Time

• Preparation: 20 minutes
• Cooking: 2 hours 15 minutes
• Total: 2 hours 35 minutes

Ingredients

50gr unsalted butter
1 large yellow onion, chopped (2 cups)
3 carrots, peeled and thinly sliced (3/4 cup)
3 garlic cloves, finely chopped (1 Tbsp.)
1 1/2 Tbsp. Chicken Rub
1 Tbsp classic Rub
50gr cup all-purpose flour
100ml dry white wine
2 liters chicken broth
4 cups packed chopped fresh collard greens or spinach
3 or 4 chicken legs
1 cup heavy whipping cream
1 cup American rice
100gr grated Parmesan cheese (about 1 cup)

Instructions

1. Rub the chicken legs. Light up your grill with an indirect zone to smoke the chicken legs for about 1 hour at 130°C.
2. When the legs are smoked, melt butter in a large Dutch oven over medium-high. Add onion, carrots, garlic, poultry seasoning and Classic rub. Cook, stirring often, until softened, about 5 to 10 minutes.
3. Add flour; cook, stirring constantly, 1 minute.
4. Add wine; cook, stirring constantly, until some of the alcohol burns off, about 30 seconds.
5. Add broth; cover and bring to a boil over high.
6. Uncover and stir in chicken. Let cook for 45 minutes until you can pull the meat from the bones.
7. Stir in rice ans spinach and let cook for 20 minutes more.
8. Now stir in cream and cheese. Mix and serve.

Food & Drink Pairings

• White wine: crisp, dry styles such as Sauvignon Blanc or Assyrtiko
• Beer: clean lager or lightly hopped pale ale
• Non-alcoholic: sparkling water with lemon or unsweetened iced tea

Serving Tips & Sides

• Serve hot in a warmed bowl with freshly grated Parmesan.
• Finish with black pepper or a drizzle of olive oil.
• Ideal sides:
  • Crunchy green salad with acidity
  • Lightly grilled vegetables
  • Quick pickles for contrast

Dietary Variations (without rewriting the recipe)

• Lighter version: reduce cream, increase greens
• Gluten-free adaptation: substitute the roux if needed
• Higher fiber: add more leafy greens or vegetables
• Anti-inflammatory focus: emphasize herbs and vegetables, moderate cheese

Nutritional Values (estimate)

🧬 Health Sheet – Cancer + Diabetes