Smoked Chicken Noodle Soup
On September 17, 2025
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When you’ve got leftover smoked chicken after your gathering, this recipe helps you give it a flavorful new life. A savory broth and hearty veggies turn your chicken into cozy, comforting bowls of homemade Smoked Chicken Noodle Soup.
Smoked Chicken Noodle Soup
There’s nothing quite like a bowl of chicken noodle soup, and when you make it with leftover smoked chicken you made yourself, you get a whole new satisfying level of comfort food. This recipe is simple but special with a broth made from scratch, loads of fresh veggies, and tender egg noodles. It’s hearty enough to fill you up, yet light enough that you’ll still want seconds. Whether you’re warming up on a chilly evening, or looking to feed a hungry crowd, this soup hits the mark every single time.
Ingredients for This Recipe
This recipe is as from-scratch as it gets, starting with a cooked chicken carcass to build your own broth. I like using smoked chicken for this, but grilled chicken works great as well. After pulling the meat from your smoked chicken (save that for the soup!), the bones become the foundation for an incredible homemade broth. You can absolutely use store-bought broth if you’re short on time, but making your own takes this soup to the next level.
Homemade Chicken Broth
- 1 smoked chicken carcass (meat separated and set aside)
- 1 medium yellow onion (skin left on and cut into wedges)
- 2 small carrots (cut into chunks)
- 2 ribs celery (cut into chunks)
- 4 sprigs fresh thyme leaves
- 1 sprig fresh rosemary
- 6 cloves garlic (peeled)
- 1 Tablespoon salt
- 4 quarts water
Chicken Noodle Soup
- 5 cups uncooked egg noodles
- 2 cups carrots (diced)
- 2 cups celery (diced)
- 1 yellow onion (diced)
- 2 cups smoked chicken
- ¼ cup fresh parsley (minced)
- 1 teaspoon black pepper
How to Make Chicken Noodle Soup
This soup comes together in a few straightforward steps. Here’s how to turn your smoked chicken into the most flavorful chicken noodle soup you’ve ever had:
- Make homemade chicken broth. Toss your chicken carcass, chunky vegetables, herbs, garlic, and salt into a stockpot. Pour in 4 quarts of cool water until everything is covered. Crank the heat to high until it boils, then drop it down to medium-low for a 4-hour simmer. This long, slow cook pulls every bit of flavor from the bones.
- Strain the stock. While your stock simmers, skim off any foam that bubbles up every half hour or so. Once your 4 hours are up, strain out all the bones and vegetables. You’ve gotten all the goodness out of them, so toss them and pour that beautiful golden stock back into your pot.
- Make the chicken noodle soup. Get your stock boiling again then throw in your diced carrots, celery, and onions. Let those vegetables bubble for 8-10 minutes until they start to soften. Toss in your egg noodles for another 4-5 minutes of cooking. Finally, fold in your smoked chicken, fresh parsley, and black pepper. Give it a taste and hit it with more salt if needed.
Susie’s Chicken Noodle Soup Pro Tips
After years of turning smoked birds into soul-warming soups, I’ve found some tricks to take this soup from good to unforgettable. Here are some pro tips so you can nail it every time:
- Don’t rush the broth. That simmer time builds the depth of flavor. Four hours may sound long, but trust me, the difference in flavor is worth the wait.
- Slightly undercook your noodles. Pull them off the heat when they’re just shy of perfect because they’ll finish cooking in the hot broth. This way, they won’t turn mushy when you reheat leftovers.
- Season at the end. Smoked chicken already brings salt to the party, so always taste the soup after everything is combined before adding any extra salt.
Storing Leftovers
If you have any leftover chicken soup, let it cool to room temperature before storing. Transfer it into an airtight container and refrigerate for 3-4 days. When reheating, bring it back up to a gentle simmer on the stovetop so the noodles don’t overcook. Let it warm through, then it’s ready to enjoy all over again.
Can You Freeze Chicken Noodle Soup?
Absolutely! This soup freezes like a champ. Cool it completely to room temperature first, then pour into gallon zip-top bags or other freezer-safe containers, leaving a little bit of space for expansion. Label with the date, then freeze for up to 3 months. When you’re ready to enjoy your soup again, thaw it in the fridge overnight, then reheat on the stovetop until hot.
More Smoked Chicken Recipes
If this Smoked Chicken Noodle Soup hit the spot, you’ll be glad to know there’s plenty more where it came from. From hearty mains to quick weeknight eats, I’ve got you covered with smoked chicken recipes for any occasion. Here are a few of my family’s favorites for you to try:
You can find these recipes and hundreds more right here on the site in your Recipe Library. Better yet, grab the Hey Grill Hey App and get instant access to all my recipes, plus custom meal planning and grocery lists. Everything you need to master your backyard game is literally at your fingertips.
Smoked Chicken Noodle Soup Recipe
Make this Smoked Chicken Noodle Soup once, and you’ll find yourself smoking extra chicken just to have the leftovers for more. After you try it out, make sure to come back and give it a 5-star rating and leave a comment to let me know how much you loved it.
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Smoked Chicken Noodle Soup
Ingredients
Homemade Chicken Broth
- 1 smoked chicken carcass meat separated and set aside
- 1 medium yellow onion skin left on and cut into wedges
- 2 small carrots cut into chunks
- 2 ribs celery cut into chunks
- 4 sprigs fresh thyme leaves
- 1 sprig fresh rosemary
- 6 cloves garlic peeled
- 1 Tablespoon salt
- 4 quarts water
Chicken Noodle Soup
- 5 cups uncooked egg noodles
- 2 cups carrots diced
- 2 cups celery diced
- 1 medium yellow onion diced
- 2 cups smoked chicken shredded or cubed
- ¼ cup fresh parsley minced
- 1 teaspoon black pepper
Instructions
- Make the homemade chicken broth. Place all ingredients for the broth into an 8-quart stock pot. Cover the bones and vegetables with 4 quarts of cool water. Bring the liquid up to a boil over high heat. Reduce the heat to medium-low, and simmer for 4 hours.
- Strain the stock. Every 30 minutes, remove the lid and use a wooden spoon to carefully scoop out any scummy bubbles on top of the stock. After 4 hours of simmering, remove the stockpot from the heat and strain to separate the bones and vegetables from the stock. Discard the bones and vegetables and return the stock to the pan.
- Make the chicken noodle soup. Bring the stock back up to a boil and stir in the diced carrots, celery, and onions. Boil for 8-10 minutes. Add the egg noodles to the pot and boil for an additional 4-5 minutes. Stir in the smoked chicken, fresh parsley, and black pepper. Taste the soup and add salt, as needed.
- Enjoy. Dish up the soup immediately. Take care! The soup will be hot. Enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
