Sunday Chicken Dinner…

I am going old school tonight with the proverbial Sunday chicken dinner… except I opted to twist this meal a little.  In reality, it does not take a lot of effort, but it does take a little bit of time. Shall we get started making some Smoked Chicken Noodle Soup?

Smoked Chicken Noodle Soup

Ingredients:

  • 1/2 whole fryer chicken
  • 1 tbsp vegetable oil
  • 1/2 onion, divided (1 part large sections, the other diced)
  • 2 carrots (one halved lengthwise, one diced)
  • 3 stalks celery (2 halved lengthwise, 1 diced)
  • 1 clove garlic, minced
  • 2 tsp dry thyme leaves
  • 2 tsp dry rosemary, crushed
  • 2 tsp sage
  • 1 bay leaf
  • black pepper
  • kosher salt
  • 5 cups of water
  • 2 cups egg noodles
  • 1/2 cup white wine (optional)

Preparation:

Heat the grill to a high heat. Prepare the smoker box with chips and oil the internal grate. Season the chicken with salt, pepper, thyme, rosemary, and sage.

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Arrange the chicken in the smoker box and cover.

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Smoke the chicken for 1 – 1 1/2 hours (or until the chicken as a light smoky color).

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Remove the chicken and place in a large pot or dutch oven. Add the large carrot, celery and onion pieces.

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Cover with the 5 cups of water and heat over medium/medium-low heat to a nice solid simmer, covered.

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Simmer the chicken and vegetables for 1 1/2 – 2 hours before removing the meat and vegetables via a strainer catching the stock in a large bowl. Return the stock to the pot keeping it warm over low heat while boning the chicken.

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Add the chicken, diced vegetables, and garlic into the stock.

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Increase heat to a light simmer for 20 minutes to soften the vegetables, then add the egg noodles and white wine. Cook the noodles until done, approximately 7 minutes.

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Note:

Smoking the chicken adds flavor, but also renders most of the fat so the resulting stock does not need to be skimmed.

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