When the temperature starts to drop, it’s time for some comfort foods. A great way to warm up is with some hot soup on the grill. Learn three delicious soup recipes that you can make on your pellet grill, smoker, gas grill, or even on the fire pit. Whether you’ve got the sniffles or just want to crank up the heat, these soups are sure to make you nice and comfortable.
Chicken Noodle Soup
- 1 whole chicken, smoked*
- 3 chopped carrots
- 4 chopped celery
- 2 small diced white onions
- 3 tablespoons of olive oil or butter
- 2 teaspoons minced garlic
- 6 sprigs fresh parsley
- 1 teaspoon black pepper
- 1 teaspoon coarse salt
- 1 teaspoon dried thyme
- 2 bay leaves
- Water (to cover) with 2-3 chicken bouillon cubes or large can of chicken broth
- 2 cups egg noodles
**Brining Your Chicken: Dissolve the kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. While the grill is preheating, remove the chicken from the brine and pat it dry. Rub it with the garlic, onion powder, salt, and pepper. Next, stuff the cavity with lemon, onion, garlic, and thyme. Tie the legs together. Place it on the grill and let it smoke for 2 1/2 to 3 hours. The chicken is done when it reaches an internal temperature of 160. Let rest 15 to 20 minutes before shredding.
Heat your pellet grill to 425 degrees. Chop the carrots, celery, and onion. Add veggies to a skillet over medium-high heat with olive oil or butter and once the butter is melted or the oil is warmed, add your carrots, celery, and onion and sauté for 3 minutes. Add the remaining ingredients to the pot: shredded smoked chicken, garlic, parsley, black pepper, salt, thyme, bay leaves, water with bullion or chicken broth, and your egg noodles. Place soup on the grill for 2 hours or until the noodles are tender.
- Gas Grill: Same instructions as pellet grill. Cook on Med-High Heat
Charcoal Grill: Boil on the stove for 1 hour. Place on hot grill for 1 hour
Loaded Baked Potato Soup
- 4 large baking potatoes (Idaho or russet)
- 12 slices thick-cut bacon
- 1/2 cup all-purpose flour
- 6 cups 2 percent low-fat milk, heated
- 5 ounces sharp Cheddar, grated
- Kosher salt and freshly ground black pepper
- 4 ounces sour cream
- 3 tablespoons finely chopped fresh chives (optional)
Heat smoker to 250. Place the potatoes on a roasting tray and cook for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily. Slice the bacon into thin strips and cook in a cast iron skillet until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Place on the smoker for 30 minutes or until cheese is melted. Ladle the soup into bowls, drizzle with sour cream, sprinkle with remaining bacon, grated cheese, and chives.
- Gas Grill: Same instructions as pellet grill. Cook on low-medium heat.
- Charcoal Grill: Same instructions as pellet grill. Cook on indirect heat.
Hearty Beef Stew
- 2 ½ lbs Beef Chuck Roast cut into 1 ½ inches cubes
- 3 Tbsp Flour
- 2 tsp salt and pepper
- 2 Tbsp Vegetable Oil
- ½ c Red Wine (OPTIONAL)
- 3 c Beef Broth
- 1 Onion
- 2 Cloves Garlic, minced
- 1 Tbsp Tomato Paste
- 2 tsp Worcestershire Sauce
- 1 Bay Leaf
- 1 ½ tsp Dried Thyme
- 4 Carrots, peeled and cut into 1-inch chunks
- 3 Medium Sized Potatoes, peeled and cut into chunks
Combine the flour, salt, and pepper a large resealable plastic bag. Add the beef cubes, and toss to coat. Heat the vegetable oil in a Dutch oven until it simmers. Add the beef in batches and brown on all sides. Pour the wine, if using, and the beef broth into the pan and scrape up any brown bits with a wooden spoon. Stir in the onion, garlic, tomato paste, Worcestershire, bay leaf, and thyme. Put the lid on the Dutch oven. When ready to cook, start the pellet grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F (Medium) and preheat, lid closed, for 10 to 15 minutes. Place the Dutch oven on the grill grate. Braise the stew for 2 hours, then add the carrots and potatoes. Continue to cook until the meat and vegetables are tender, approximately 2 hours longer. If the gravy needs thickening, stir in 2 to 3 tablespoons of mashed potato flakes. Transfer to a serving dish and garnish with chopped parsley or a sprig of rosemary.
- Gas Grill: Same instructions as pellet grill. Cook on Medium to High heat.
- Charcoal Grill: Same instructions as pellet grill. Cook on direct heat.
I hope that these soups warm your heart and your home. It’s great to share these recipes with friends and family and enjoy a great meal together. If you have any soups or other comfort foods that you’ve tried on the grill, let us know in the comments section. Or, you can send us some pictures on Facebook.
Above all, have fun grilling. Enjoy grilling with us all year long! Make sure to check out more Grilling Adventure posts in our grilling category every other Friday.