Source: Richard Wachtel, GrillingwithRich
There is nothing like enjoying a nice hot bowl of chicken noodle soup to warm you up during the very cold months. Here is my take of this wintertime classic using some great smoked chicken broth along with some smoked chicken.
- Prepare your smoker for in-direct cooking over medium-high heat (200° to 250°F) by pouring charcoal into a chimney starter filling it half way.
- While the smoker is heating up, liberally add your favorite barbecue rub on all sides of the chicken thighs.
- Once the internal temperature of your smoker reaches 250°F (measured by using a digital thermometer), place the chicken thighs into the smoker.
- Close the door of your smoker and do not remove the chicken thighs until the internal temperature reaches 165°F (measured by using a Thermapen digital thermometer).
- Remove the chicken from the smoker and then pull the meat from the chicken and place them aside until you are ready to make your chicken noodle soup.
Smoked Chicken Broth
- Remove the chicken skin and the bones from the finished smoked chicken and place into a large stockpot.
- In the same large stockpot, add vegetables such as celery and onion.
- Pour water into the large stockpot and add salt and pepper to taste.
- Over medium heat bring to a boil and immediately reduce the heat to bring the stock to a simmer.
- Partially cover the pot for at least 4 hours, occasionally skimming off any foam or fat that comes to the surface.
- Remove the chicken bones and skin and vegetables with a spoon. Using a strainer, pour the stock into another pot
Putting It All Together
- In the pot that was used for the broth, take the meat from the smoked chicken and place it into the pot.
- Add the chopped onions, celery, carrots and minced garlic to the pot that has the broth and chicken and bring to a boil.
- Add the egg noodles into the pot until the noodles are tender (about 20 – 22 minutes).
- Remove, serve, and enjoy!