Dutch Oven Smoked Chicken Noodle Soup is the perfect fall recipe! The weather is turning here in the PNW quickly to the rainy season and soup is one of the comfort foods I love to make from scratch! I have made this before using the stove but letting it simmer while rolling smoke takes it to another level!
(I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.) In addition, this post contains affiliate links that will make me a small commission when used to order online.
Now one of my holiday favorites is Smoked Turkey Noodle Soup is always my favorite after the holidays but Chicken Noodle soup is perfect for the cooler weather we are starting to have. Now smoking foods is nothing, new but I have fallen in love with using my Pit Boss Pro 1100 as more of a convection oven. I smoked this on Pit Boss Pro 1100 from Lowes, if you don’t have Lowes, Walmart,and Amazon carry other Pit Boss options or the Pit Boss website. Even better if I can use leftover smoked meat in the dish.
Pit Boss Pellet Grills
Traeger Pellet GrillsZ Grills Pellet Grills
Smoked Chicken Noodle Soup Ingredients:
- Smoked Chicken Breasts– I shred these when we made them and make them easy to put into the soup the next day.
- White Onion
- Baby Carrots
- Celery
- Minced Garlic
- Water
- Better Than Buioullion Chicken– The garlic base better than bouillon would be amazing in this recipe as well.
- Egg Noodles
- Minced Garlic
- Pink Salt
- Ground Pepper
- Parsley
How To Make Dutch Oven Smoked Chicken Noodle Soup:
I make Smoked Chicken Breasts typically at least once a week so I always make extras for leftovers to eat or put in other food. I am now hooked on using my Cast Iron Dutch Oven on the Pit Boss! (I’ll up stovetop directions at the end as well if you prefer that)
Shred up your chicken to put in the soup, I used a Kitchenaid Mixer to do mine up fast or you can use Bearclaws to shred your chicken up.
Chop up your onions, celery, and carrots to the amount you want in the soup.
*Pro-tip smaller carrots will cook better in the broth than bigger chunks*
If you use a preseasoned cast iron Dutch oven, wipe it down with oil to help make sure that it is ready to cook without having stuff stick. I use an old cast iron Dutch oven the old lady picked up for $5, which has worked amazingly well! An Enameled Cast Iron would work, but the smoke will stain the enamel of the Dutch oven. Also, be sure to know How To Season Your Cast Iron.
Enameled Cast Iron Covered Dutch OvenPre-Seasoned Cast Iron Dutch Oven
I use Better Than Boullion bases for my soup. I used a scoop of chicken and a small scoop of the vegetable base to make the liquid. A large Pyrex measuring cup is what I use to microwave my water for the Boullion to dissolve in.
Start up your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P7 for the smoke setting. I also closed the chimney stack to allow more smoke to stay in the smoker. This time around I used mesquite pellets to smoke my chili.
Money and time-saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
Place your chicken and vegetables in the dutch oven and season.
Pour in your broth and stir it well to mix it well.
Once your smoker is ready take it out to your smoker and allow it to smoke. You will not be using the lid or cover at all for this recipe.
I had my smoker set at smoke setting only at P7 for 2 hours.
I turned mine up to 225 degrees for 3 hours and then turned it up to 350 for another hour all at a P7 setting. This time I learned the hard way by not cutting my carrots smaller they did not soften as much as I would have liked but it was still good!
*You can add water or more broth as needed. It is normal for to have the liquid evaporate*
If you have room in your dutch oven add your egg noodles, if not boil water on the stovetop to cook your noodles in. I did not have room so I cooked the noodles inside and strained them. Next, I poured the Dutch Oven contents into the pot and then added the noodles.
Remove and serve when ready!!
How To Store Leftover Chicken Noodle Soup
Store in the fridge in an air-tight container for up to three days.
Store in the fridge allowing for the chicken noodle soup to cool completely. Divide into air-tight containers and freeze for up to three months.
How To Reheat Leftover Chicken Noodle Soup
If reheating frozen chicken noodles soup allows it to defrost overnight in the fridge or use the defrost setting on y our microwave.
SEASONING OPTIONS FOR CHICKEN NOODLE SOUP:
- Oregano
- Thyme
- Basil
- Cilantro
- Rosemary
- Sage
- Marjoram
- Tarragon
Other Ingredients To Put In The Soup:
- Rice
- Beans
- Green Beans
- Red Onion
Smoked Chicken Noodle Soup Stove Top Directions:
- Start a pot boiling with water and your broth.
- Shred your Smoked Chicken Breasts and chop up your veggies and any fresh herbs.
- Once your pot is boiling and your chicken is ready to go throw everything but the No Yolk Noodles.
- Turn your heat down to a low boil and allow the pot to simmer all day long. I did keep the lid on quite a bit and stir often so the chicken shreds as you go.
- About 20-30 minutes before you are ready to eat drop in your No Yolk Noodles, depending on your preference is how many noodles you add. I added a bag and a half to mine.
- Serve and top with more parsley if you want!
Smoked Chicken Noodle Soup Recipe
Ingredients
Instructions
- I make Smoked Chicken Breasts typically at least once a week so I always make extras for leftovers to eat or put in other food. I am now hooked on using my Cast Iron Dutch Oven on the PIt Boss!
- Shred up your chicken to put in the soup, I used a Kitchenaid Mixer to do mine up fast or you can use Bearclaws to shred your chicken up.
- Chop up your onions, celery, and carrots to the amount you want in the soup.
- *Pro-tip smaller carrots will cook better in the broth then bigger chunks*
- If you are using a cast iron dutch oven wipe it down with oil to help make sure that it is ready to cook without having stuff stick. I use an old cast iron dutch oven the old lady picked up for $5 and has worked amazing! An Enameled Cast Iron would work as well just know that the smoke may stain the dutch oven.
- I use Better Than Boullion bases for my soup. I used a scoop of the chicken and a small scoop of the vegetable base to make the liquid. A large Pyrex measuring cup is what I use to microwave my water for the Boullion to disolve.
- Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P7 for the smoke setting. I also closed the chimney stack to allow more smoke to stay in the smoker. This time around I used mesquite pellets to smoke my chili.
- Place your chicken and vegetables in the dutch oven and season.
- Pour in your broth and stir it well to mix it well.
- Once your smoker is ready take it out to your smoker and allow it to smoke. You will not be using the lid or cover at all for this recipe.
- I had my smoker set at smoke setting only at P7 for 2 hours.
- I turned mine up to 225 degrees for 3 hours and then turned it up to 350 for another hour all at a P7 setting. This time I learned the hard way not cutting my carrots smaller they did not soften as much as I would have liked but it was still good!
- *You can add water or more broth as needed.
- If you have room in your dutch oven add your egg noodles, if not boil water on the stovetop to cook your noodles in. I did not have room so I cooked the noodles inside and strained them. Next, I poured the Dutch Oven contents into the pot and then added the noodles.
- Remove and serve when ready!!
Leave a Reply