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Triple Smoked Chicken Noodle Soup 4U2View

wntrlnd

Meat Mopper
283
14
Joined Oct 18, 2009
"Happy New Year, first of all, I hope we'll have a million or two million more of them..."

I smoked some Big Fat Chicken Quarters and onions last weekend (and got my Q view featured in the Carousel! 
 ).  They looked like this when I finished:





Here are the onions all chopped up and ready to party:



I disassembled the cooked chicken, and froze the meat.  I took all the smoke saturated skin and the bones and made chicken stock.  Then I froze that, too.

Today, I took out the smoked chicken stock, smoked chicken meat and the smoked onions.  Tripley smokey!

Here's the smoked chicken.  It's not blurry, I think it's your monitor. 
   LOL.



Here's what else is going in the soup:

Roasted garlic and roasted red peppers.



Group shot of the rest of the ingredients: fresh rosemary, italian seasoning, yellow crooked neck squash, jalapenoes, freshly ground salt & pepper
 



I started today's soup with a fresh chicken. Ralph's has them for 59 cents a pound this week!  Yow!



I cooked it in the smoked chicken stock.  After the chicken was cooked, I took it out of the stock and reserved the breast meat for another recipe I'm doing later this week. 

Here's the chicken just before it comes out of the pot:



And now I've got the base for my soup:





I'm saving these big breasts for another recipe



I like to serve my wife a snack when I'm in the kitchen cooking, and this is one of her favorites:



After dealing with the cooked chicken, it's time to get busy with the soup. 

I added the smoked onions to the pot:





Then the chopped up carrots, celery and squash



I brought the soup up to a boil and then added about 2/3 of this bag of pasta:



About 2 minutes before the pasta was finished cooking, I added the smoked chicken.  I waited to the end to add it so the meat wouldn't disintegrate.  





By the time the pasta finished cooking through, it's looking pretty good in there:



And it's lunch time, so I serve it up with some pieces crusty ciabatta, lightly toasted



My wife is from Wisconsin, so there has got to be cheese on hers!



And it was a great lunch!

When it was over, I collected all the skin and bones from today's chicken, and got busy making another batch of stock to use down the road.



Back into the stock pot



Added some veggies, covered with water and it simmers away...

Hope you enjoyed the Triple Smoked Chicken Noodle Soup View!

Thanks for looking in!
 
Last edited:

les3176

Master of the Pit
1,290
22
Joined Feb 10, 2009
Great looking smoked chicken soup! that would be good on a cold winter night....like now!!!!
 

raptor700

Master of the Pit
OTBS Member
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56
Joined May 20, 2010
Great job on your TSCN soup, I love the Sanderson Farms birds they are always tender a juicy.

Thanks for posting and congrats on the Carousel 
 

ellymae

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Mar 21, 2009
I made Chicken and Noodles last week - can't really call it soup since I used so many noodles there wasn't much broth left.
 

bbally

Master of the Pit
OTBS Member
1,099
45
Joined Aug 24, 2007
Very nice, I love making soups as a saucier trained me first!  Your method is great and the bread looks fantastic too.  Excellent work.  I use Fusilli alot in my soups.  Also they make a mini-fusilli that is really cool.

Congrats on being featured on the carousel!
 
Last edited:

wntrlnd

Meat Mopper
283
14
Joined Oct 18, 2009
Thanks for the compliment,les3176!  And you're right, it's so nice to have a nice bowl of soup in the dead of Winter. There's something particularly satisfying about soup.
 
Great looking smoked chicken soup! that would be good on a cold winter night....like now!!!!
Thanks, raptor700!  Big CONGRATS to you, too, on your Carousel post!   Sweet!
Great job on your TSCN soup, I love the Sanderson Farms birds they are always tender a juicy.

Thanks for posting and congrats on the Carousel 
Thank you for the comment, ellymae!  That keeps happening to me, too.  It looks fine in the pot, but after it's refrigerated, the noodles seem to soak up all the broth.  I tried using fewer noodles this time.  Maybe that will work. 
I made Chicken and Noodles last week - can't really call it soup since I used so many noodles there wasn't much broth left.
Thanks, bbally!  I appreciate the comments very much.  I just started using fusilli, and I like it a lot!  When I use regular flat noodles they always fall apart when i reheat the soup.  The fusilli are more sturdy.  I never heard of mini fusilli!  How cool!  Thanks!  I'll look for them. 

And, brother, let me tell you, that bread is unbelieveably good!  There's a new baker in town, right in my neighborhood, and she rocks my world.  I'm nearly as passionate about bread as I am about smoking.  And nothing compliments a good bowl of soup like some delicious, crusty bread.

Thanks for the Carousel congrats, too!
Very nice, I love making soups as a saucier trained me first!  Your method is great and the bread looks fantastic too.  Excellent work.  I use Fusilli alot in my soups.  Also they make a mini-fusilli that is really cool.

Congrats on being featured on the carousel!
 

smokermark

Meat Mopper
265
15
Joined Nov 15, 2010
That is some awesome super soup there Michael! I could go for a bowl or two of that right now right along with a couple slices that toasty bread. Looking mighty yummy.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Man oh Man that's some great looking soup that you made there. Now I hope that goes into Wiki for the best soup section. Thanks for the wonderful tutorial too.
 

wntrlnd

Meat Mopper
283
14
Joined Oct 18, 2009
Thanks for the compliments, SmokerMark!  Good thing I got extra bread!
 
That is some awesome super soup there Michael! I could go for a bowl or two of that right now right along with a couple slices that toasty bread. Looking mighty yummy.
Thanks, Mark!   Wiki-worthy?  Thank you kindly for the compliment!
 


Man oh Man that's some great looking soup that you made there. Now I hope that goes into Wiki for the best soup section. Thanks for the wonderful tutorial too.
 

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