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Chicken Noodle Soup

YukonRonYukonRon Posts: 15,133
edited February 12 in EggHead Forum
Slow rosted a couple chickens, peeled the skin sand used the meat from the thighs, breast and legs. ( the rest was the chefs snack....)

Used onions, garlic, shiitake shrooms, carrots, and celery. Used some home made chicken stock, fortified with salt, pepper, Tonys....and herbs de province.

Absolutely the best soup I have ever made.

Used egg noodles...

Soup is one of my most favorite meals ever.

Served with a chard.....worthy as heck

Just a great meal on a cold and wet weather evening.

"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • CornholioCornholio Posts: 656
    Looks amazing, props!
  • SciAggieSciAggie Posts: 4,588
    A good soup is hard to beat. Yours looks most excellent. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    ”One can never go wrong with fried dough and grilled meat”
                                                                                  Smokingal
  • Carolina QCarolina Q Posts: 14,307
    Excellent! Best soup I ever made was Chef John's chicken noodle recipe. Trouble was, It took a good 4-5 hours! How long did yours take?

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • JohnnyTarheelJohnnyTarheel Posts: 6,195
    Mighty fine brother Ron!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • CornfedMACornfedMA Posts: 263
    Outstanding! I’ve been a huge soup kick lately too. I made gallons of turkey stock after doing 3 birds for thanksgiving and we’ve been rolling through the stuff. Even used some as the base for a bean and tomato free carnivore chili. 
  • YukonRonYukonRon Posts: 15,133
    Excellent! Best soup I ever made was Chef John's chicken noodle recipe. Trouble was, It took a good 4-5 hours! How long did yours take?
    2 hours....after roasting the chickens
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • TN_EggerTN_Egger Posts: 942
    Used onions...used egg noodles?  I prefer fresh and new!   B)  sounds delish!

    A BGE chiminea, a small and a 17" BS in Las Cruces, NM

  • PlutoniumPlutonium Posts: 170
    I may have to repeat this soon with a few Costco rotisserie chickens. Sounds great!
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


  • Mattman3969Mattman3969 Posts: 9,448
    Big O’l Pan of goodness right there.  Outstanding job Ron.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • thetrimthetrim Posts: 9,597
    Great work, Ron!  That looks amazing!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • calikingcaliking Posts: 13,397
    edited February 12
    Wouldn't have minded tucking into a bowl of that. Was cold and wet here as well!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • xfire_ATXxfire_ATX Posts: 732
    We just made Chicken and Dumplings-

    Egged Chicken
    Bones for Stock
    1/2 Chicken, Onions, Carrots, Celery- Seasoning to choice
    Drop dollops of dumpling mix into pot

    Cook in IP for ~30 minutes
    LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, RTIC 20, Too many Yeti/ RTIC drinkware vessels to mention.

    Not quite in Austin, TX City Limits
  • GriffinGriffin Posts: 8,012
    Man that looks good and would go down great on this cold and wet day for sure. Nicely done.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • StillH2OEggerStillH2OEgger Posts: 2,532
    That looks wonderful!
    Stillwater, MN
  • MasterCMasterC Posts: 139
    Your soup looks delicious. My favorite part of chicken soup are the noodles, got to have lots and lots of noodles.
    Fort Wayne Indiana 
  • JohnEggGioJohnEggGio Posts: 1,009
    Looks like a beautifully rich stock.  I’m sure it’s delicious.  Rather than noodles, I often go with cheese tortellini, then top it with some Parmesan and a generous sprinkle of cayenne (heat makes everything better).
    Maryland, 1 LBGE
  • smokingalsmokingal Posts: 1,025
    Looks like a perfect meal for all this rainy weather.  Nice work!
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • Looks delicious, next cool front that comes through may have to give this one a go! 
  • YukonRonYukonRon Posts: 15,133
    Best soup I have ever made in my life.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • EagleIIIEagleIII Posts: 360
    @YukonRon  - I have to say, that looks ridiculously good!  There is nothing like a good, homemade chicken soup.  I have done it both ways, with the chicken being roasted on the Egg and then just boiling the chicken with some onion and celery to make the stock and cook the chicken at the same time.  I will say, the soup made from the Egg roasted chicken adds another whole dimension to the soup.  Well done sir!
  • TTCTTC Posts: 846
    Looks fantastic, one of my favorite and most frequent cooks. 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • blind99blind99 Posts: 4,610
    Nice work Ron! That looks awesome, especially with the mushrooms. I wouldn’t have thought I’d that. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • YukonRonYukonRon Posts: 15,133
    blind99 said:
    Nice work Ron! That looks awesome, especially with the mushrooms. I wouldn’t have thought I’d that. 
    Slicing the shrooms thinner the better with shiitakes....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • CanuggheadCanugghead Posts: 6,908
    Great reminder it’s soup time weather!  We use thermo pot, aka thermal cooker or fire less cooker, to take care of the simmering part for hours totally hands off and no fuel. Going to pick pointers from your recipe and Chef John’s. Thanks for sharing.
    canuckland
  • nolaeggheadnolaegghead Posts: 32,344

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 32,344
    Made broth tonight.  Soup tomorrow.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • YukonRonYukonRon Posts: 15,133
    Made broth tonight.  Soup tomorrow.
    Dang dude. If it is anything at all like anything else you cook.....

    I can't wait to see the results.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SciAggieSciAggie Posts: 4,588
    YukonRon said:
    Made broth tonight.  Soup tomorrow.
    Dang dude. If it is anything at all like anything else you cook.....

    I can't wait to see the results.
    @nolaegghead has been nailing some great cooks lately. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    ”One can never go wrong with fried dough and grilled meat”
                                                                                  Smokingal
  • nolaeggheadnolaegghead Posts: 32,344

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • loco_engrloco_engr Posts: 3,829
    oh my . . . totally hungry now for chicky noodle soup
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

    Bob Hope:

    When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap

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