Filed Under: barbecue, BBQ, bbq chicken, bbq recipe, beer, Chicken, soup, soup recipe

Roasted Beer Can Cream of Chicken Soup

This soup has a few layers of flavour—thanks to the addition of roasted beer can chicken...we can't wait to tuck into a bowl!

February 16th, 2016

Chef Matt Dean Pettit for Campbell Canada

Who doesn't love cooking with beer?! Well, here’s a fun new way to use it in a creamy soup. This recipe can be made outside on the BBQ or inside in the oven.
Prep Time
25-30 minutes
Cook Time
BBQ – 1 1/2 hours, Oven – 1 1/2 hours, Saucepan - 15 minutes, Soup – 10 minutes
  • Ingredients for Beer Can Chicken:
  • 1 tbsp (15 mL) cayenne pepper
  • 1 tbsp (15 mL) ground black pepper
  • 2 tbsp (30 mL) brown sugar
  • 1 tsp (5 mL) garlic powder
  • ½ cup (125 mL) non-salted butter, melted
  • 1 orange, freshly squeezed
  • 1 whole chicken, giblets removed, washed clean and patted dry inside and out
  • 1 can (355 mL) beer (ale or lager)
  • Ingredients for Soup:
  • 2 tbsp (30 mL) canola oil
  • ¼ cup (60 mL) carrots, diced
  • ¼ cup (60 mL) onions, diced
  • ¼ cup (60 mL) celery, diced
  • 1 tsp (5 mL) fresh thyme
  • 2 cans (284 mL each) Cream of Chicken soup
  • 2.5 cups (600 mL) of water (2 soup cans full)
  • Chicken meat, shredded into bite-size pieces (reserving skin) for garnish
  • 1 tsp (5 mL) cayenne pepper
  • Chicken skin, fried crispy
  • Finely chopped chives
  1. Beer Can Chicken: Pre-heat oven/BBQ to approximately 350°F (180°C).

  2. In a small bowl, combine the cayenne pepper, pepper, brown sugar, garlic powder, melted butter and juice from the freshly squeezed orange. Gently mix together to form a paste.

  3. Ensure the chicken is dry. Cover the entire bird with the paste.

  4. If cooking on the BBQ, place the chicken directly onto the beer can, lowering it as much as possible. Cook the chicken, grill cover closed, over indirect heat for approximately 1 1/4 hours or until the internal temperature registers 165°F (74°C) in the breast area and 180°F (82°C) in the thigh. Remove from the BBQ, set aside to cool.

  5. If cooking in the oven, place chicken directly onto the beer can, lowering it as much as possible. Roast to an internal temperature of 165°F (74°C). Remove from the oven, set aside to cool.

  6. Soup: In a large pot, heat canola oil over medium heat. Add the carrots, onion, celery, thyme, and pepper. Return to a simmer, reduce heat to medium-low, and simmer for approximately 20 minutes or until the vegetables are tender.

  7. When the vegetables are tender, add the cans of Cream of Chicken soup and water. Mix together, and return to medium heat.

  8. Add the shredded beer can chicken pieces and cayenne pepper. Stir to combine, and return soup to a low simmer for approximately 10-15 minutes.

  9. Meanwhile in a hot deep-edged frying pan, heat canola oil over medium-high heat. Fry the chicken skins for approximately 2 minutes or until crispy. Pat dry with paper towel and break into small pieces for garnish.

  10. Ladle soup evenly into four bowls, and garnish each with crispy chicken skin and fresh chives.

Nutrients Per Serving

510 Calories, 40 g fat, 900 mg sodium, 29 g carbohydrate, 4 g fibre, 7 g protein, 6% daily value calcium.

Roasted Beer Can Cream of Chicken Soup
Campbell Canada

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