Smoked Chicken Noodle Soup
Authored by Jake Goza. Jake is a friend of BBQ Distro and Backyard BBQ Box member. Jake's from Alcoa, Tennessee and you can catch his backyard awesomeness anytime in Instagram: @dr_bbq2017
Total Time: 2.5 Hours
Ingredients
- 4 chicken breasts (I’d normally use a whole chicken but didn’t have any)
- 3 large carrots
- 1 stalk celery
- 1 leek
- 1 sweet onion
- 4 cloves garlic
- 8 cups chicken stock (homemade preferably)
- 3 egg yolks
- 2 bay leaves
- Zavalas Bird Rub
- Meat Church Garlic and Herb
FOR THE NOODLES: 3 cups AP flour, 3 large eggs, 3 tablespoons half and half, pinch of salt
Instructions
- Create a well in the flour and put in eggs, cream, and salt. Mix the egg mixture and slowly add flour until a rough dough forms. Finish mixing with hands. Cover with olive oil and put dough in fridge until 30 min before use. When ready let it come to room temp and roll out to 1/8 inch. Use a pizza cutter and cut in to strips.
- Season chicken with Zavalas bird rub and smoke at 250 until an internal temp of 158. Chicken will finish in the soup.
- Cut up veggies and saute in olive oil and butter until they develop a nice color. Then add stock and bay leaf and simmer until carrots get soft.
- Cut up chicken and add to broth and let simmer for 10-12 min.
- Take 3 egg yolks and scramble them. Slowly add hot broth in the yolks while whisking to temper the eggs. Once mixture is warm, slowly add the eggs to the broth while whisking. This will thicken the soup.
- Add the noodles and cook for 4-5 min. Serve in a bowl and enjoy (I added peas at the end)
Made with BBQ Distro
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