Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Creamy Smoked Chicken Noodle Soup


1 leftover BGE smoked chicken (if you ever have one!)
1 cup onions, diced
1 cup celery, diced
3 carrots, diced
2-4 quarts chicken broth (to consistancy)
2 (10 3/4 Ounce) cans Condensed Cream of Mushroom soup With Roasted Garlic
1 tablespoon freeze-dried parsley
1 teaspoon tarragon
1 teaspoon summer savory
salt and pepper, to taste
1 (pound) box campanelle or egg noodles, cooked per package directions



1.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!!!!!



CrockPot or slow cooker

Number of Servings:

Time to Prepare: