Smoked Chicken Noodle Soup

5 from 22 votes

This Smoked Chicken Noodle Soup is made with leftover smoked chicken, vegetables, and noodles. The homemade broth is full of smoky flavor, turning a simple soup into an unforgettable meal.

Prep Time25

Cook Time3 30

Total Time3 55

Course: Soup

Cuisine: American

Servings: servings

Calories: 168kcal

Author: Jeri Walker

Equipment

Large stock pot or Dutch oven
Fine-mesh strainer

Ingredients

Homemade Smoked Chicken Stock:

1 smoked whole chicken carcass (or leftover smoked chicken pieces/bones)
1 large yellow onion peeled and quartered
2 large carrots roughly chopped
2 large celery stalks roughly chopped
6 whole garlic cloves peeled
2 bay leaves
8-10 cups water

Smoked Chicken Noodle Soup:

1 tablespoon olive oil
4 medium carrots peeled and diced
1 medium onion diced
2-3 cloves garlic minced
2 cups smoked chicken shredded or bite-sized pieces
½ cup egg noodles (or broken spaghetti/small pasta)
1 teaspoon ground turmeric
¾ teaspoon seasoning salt
¼ teaspoon black pepper
2 bay leaves
8 cups homemade smoked chicken broth (or store-bought)
2 cups fresh spinach
1 teaspoon parsley

Instructions

Make the smoked chicken stock: Place chicken carcass in a large stock pot. Add 1 quartered onion, 2 carrots, 2 stalks of celery, 6 garlic cloves, and 2 bay leaves. Cover with water 8-10 cups of water (you want it to be 1-2 inches above the chicken). Bring to a boil over medium-high heat. Skim off foam. Reduce heat to low, maintaining a gently boil. Simmer for 2-3 hours.
Strain chicken broth: Remove the chicken carcass and let it cool. Pick off any remaining meat and set aside. Strain the broth through a fine mesh sieve into a large pot. Discard any solids.
Sauté the vegetables: In a separate skillet or the emptied stock pot, heat 1 tablespoon of olive oil over medium heat. Sauté the diced carrots, onion, and garlic for 5 minutes until softened.
Make the soup: Add sautéed vegetables, 2 cups of shredded chicken, ½ cup of noodles, 1 teaspoon of turmeric, ¾ teaspoon of seasoning salt, ¼ teaspoon of black pepper, and 2 bay leaves to the pot with 8 cups of the homemade stock. Bring to a boil, then simmer, covered, for 20-30 minutes (or until the vegetables and noodles are tender). Tip: If you plan on having leftovers, cook the noodles in a separate pot of water and add them to individual bowls to keep them from getting mushy.
Add spinach: Add 2 cups of fresh spinach and 1 teaspoon of parsley. Cook until the spinach wilts, about 5 minutes. Serve immediately and enjoy!

Notes

The Noodle Secret: For the best texture in leftovers, cook the noodles separately and add them to individual bowls of soup when serving. This prevents the noodles from going mushy.
Liquid Smoke: If you don't have a smoked carcass, use regular stock and add ¼ teaspoon of liquid smoke, tasting as you go. It's powerful!
Make-Ahead: You can make the stock (Steps 1-2) up to 3 days in advance. Store it in the fridge and skim the fat off the top before starting the soup for an even cleaner flavor.

Nutrition