Description
A comforting smoked chicken soup made with rich homemade broth, fresh vegetables, and tender noodles.
Ingredients
Scale
- 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
- 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 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
- If using store-bought chicken broth, adjust the seasoning accordingly.
- This soup can be frozen for later use, but it’s best to add noodles fresh.
- Feel free to customize with other vegetables like peas or corn.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg