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BBQ Chicken Soup is an easy 30-minute soup recipe with chicken, veggies, and a kick of heat. It has all of your favorite barbecue flavors – even picky eaters will love this BBQ soup!

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Overhead shot of ladle scooping up bbq chicken soup from the soup pot

This BBQ chicken soup is a fun twist on barbecue chicken! We love barbecue chicken around here, and I love coming up with new ways to serve it.

This chicken soup has all the same flavors from BBQ sauce, and tender chicken with some veggies tossed in for a healthy soup you can make any day of the week.

30 Minute BBQ Chicken Soup

This BBQ chicken and corn soup is not a long-simmering soup that you have to plan a whole day to make! It’s ready in 30 minutes, so it’s a great weeknight meal.

It’s light but filling and a delicious low-carb soup if you serve it as is. Or, add some toppings – we love it with cilantro, green onions, and tortilla strips.

It’s a great way to use up leftover chicken or use a store-bought rotisserie to make it really easy!

This is a great recipe for meal prep because it keeps well in the refrigerator for several days. Make a batch for easy lunches and dinners – you will love it!

ingredients in bbq chicken soup

Ingredients in Chicken Soup with BBQ Sauce

  • Olive oil
  • Diced onion – bite size pieces
  • Diced carrot – bite size pieces
  • Diced bell pepper – bite size pieces
  • Minced garlic – adjust to your liking
  • Salt and pepper – to taste
  • Red pepper flakes – for just a bit of heat
  • Low-sodium chicken stock – I always use lower sodium!
  • Cooked chicken – use a rotisserie chicken or my shredded chicken meal prep.
  • Frozen corn – no need to thaw it!
  • Barbecue sauce – use your favorite brand or flavor – or even sugar-free BBQ sauce!
Six photos showing the process of making bbq chicken soup

How to Make BBQ Chicken Soup

  1. Sauté the onions, carrots, and bell peppers in a pot over medium heat.
  2. Add the garlic, salt, pepper, and red pepper flakes.
  3. Add the chicken stock and cover the pot. Bring the soup to a boil for five minutes.
  4. Add the chicken and corn.
  5. Bring the soup back to a boil.
  6. Stir in the barbecue sauce and cook the BBQ soup until it’s hot.
Overhead shot of bbq chicken soup in small dishes next to cilantro and tortilla chips

Expert Tips

  • I like to use low-sodium broth for this recipe because I can add more salt if I think it needs it. Before you serve it, give the soup a taste and season with salt and pepper to taste.
  • This recipe makes four servings, but you can double it if you want to have more leftovers. It’s great for meal prep!
  • If you want to cook chicken for this recipe (instead of using leftover cooked chicken), you can brown it in the pot first. I’ve included the instructions in the recipe card.
  • Use your favorite BBQ sauce for this recipe – homemade or store-bought. There are so many jarred options to try! I love using sugar-free G Hughes brand.
  • If you don’t want any heat, use a non-spicy BBQ sauce and omit the red pepper flakes.
  • Serving suggestion: Add some toppings like tortilla strips or crushed tortilla chips. Some chopped cilantro, parsley, or green onion work great. If you want to add some creaminess, add a dollop of sour cream.

How to Store Leftover Soup

Store this in the refrigerator for up to 3 days – reheat in the microwave or on the stove top. Soup can also be frozen to reheat later!

More Recipes with BBQ Chicken Flavors

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Close up overhead shot of bbq chicken soup in a bowl

BBQ Chicken Soup Recipe

4.75 from 4 votes
BBQ Chicken Soup is an easy 30-minute soup recipe with chicken, veggies, and a kick of heat. It has all of your favorite barbecue flavors – even picky eaters will love this BBQ soup!
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Serving Size 1 serving


  • 1 teaspoon olive oil
  • ½ medium onion 85 g, diced
  • 1 medium carrot 55 g, diced
  • 1 bell pepper 85 g, diced (any color)
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 4 cups low-sodium chicken stock
  • 12 ounces cooked chicken see note
  • 1 cup frozen corn
  • ½ cup barbecue sauce
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  • Heat oil in a large pot over medium heat. Add the onions, carrots, and bell peppers. Cook until soft, 3-4 minutes. Add the garlic, salt, pepper and red pepper flakes and cook 30 seconds.
  • Add the chicken stock and cover. Bring to a boil and let cook for 5 minutes.
  • Add chicken and corn, bring the soup back to a boil, then stir in barbecue sauce and cook until hot. Add additional salt and pepper to taste. Serve immediately.
  • Serving suggestion: Top with cilantro, diced green onions, and tortilla strips.
  • Store leftovers in the refrigerator for up to 3 days.

Recipe Notes

This is the perfect use for rotisserie or leftover chicken, or if you meal prep shredded chicken. How to make this soup with raw chicken: dice 1 pound chicken breasts into small bite size pieces. Sprinkle with salt and pepper. Heat 1 teaspoon oil in soup pot over medium heat. Add the chicken and brown on both sides (no need to cook through). Continue making soup with step 1 above, then just make sure the chicken is cooked through before adding BBQ sauce and serving soup.

Recipe Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 33g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 808mg | Potassium: 770mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3617IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Main Course, Soup
Cuisine American
Overhead shot of ladle scooping up bbq chicken soup from the soup pot with recipe title on top of image

If you’ve been looking for a new 30 minute meal to try, you should definitely try this BBQ chicken soup recipe! It’s so easy and so delicious you may want it in your permanent dinner rotation. Enjoy!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Thanks for the help. I had left over chicken/bbq broth from my crock pot bbq dinner last night. I strained the broth from the crock pot and put it in the fridge. Today I scooped off the extra fat from the top and threw in some of your suggested ingredients above along with a leftover baked potato that was in the fridge. Yummy BBQ Chicken soup for lunch that only took minutes. Plus I used up leftovers! I did make some cornbread to go with it.