Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Creamy Smoked Chicken Noodle Soup

Ingredients1 leftover BGE smoked chicken (if you ever have one!)1 cup onions, diced 1 cup celery, diced3 carrots, diced2-4 quarts chicken broth (to consistancy)2 (10 3/4 Ounce) cans Condensed Cream of Mushroom soup With Roasted Garlic1 tablespoon freeze-dried parsley1 teaspoon tarragon1 teaspoon summer savorysalt and pepper, to taste1 (pound) box campanelle or egg noodles, cooked per package directions
 Instructions1.Remove and discard the skin and bones from the chicken and shred the meat. Put the chicken meat into a CrockPot or slow cooker along with the onions, celery, and carrots. 
2.Stir in mushroom soup and herbs then season with salt and pepper. Add broth until soupy and thick. Cover and cook on HIGH setting for 3-4 hours or LOW for 8-9 hours.
3.When soup is finished, adjust seasonings then stir in cooked egg noodles. Add warm broth to desired consistancy.  Serve with crackers or a grilled cheese or peanut butter sandwich!!!!!
 NotesCrockPot or slow cookerNumber of Servings: Time to Prepare:
Sign In or Register to comment.