Po'Richard's Smoked Chicken Noodle Soup
What to do when you have leftover smoked chicken... well, you make chicken noodle soup. This one is not the soup you normally are used to eating, but it is excellent. The chicken was coated with Po'Richard's Original Rub, then smoked. It added an excellent flavor.
Equipment
- 1 Stock pot
- 1 Can opener
- 1 Colander
- 1 Cutting board
Ingredients
- 12 oz Egg noodles Dry
- 8 oz Mushrooms Sliced
- 4 oz Jalapeño diced
- 15.5 oz Garbanzo Can
- 15 oz Black beans Can
- 15 oz Butter beans Can
- 4 oz Tomatoes + red chilies Tomatoes + red chilies in the same can
- 2 oz Red Chilies' Only if you can't find a 4 oz can tomato + red chilies
- ½ cup Imperial sauce
- 1 cup Chicken broth Substitute turkey bone broth
- 6 cups Smoked chicken Cubed
- 1 tbsp Basil
- 1 tbsp Oregano
- ½ cup Apple juice
- 1 tbsp Sea Salt Add slowly to taste
Instructions
- In a medium stock pot, add water and bring to a boil for the egg noodles. After water is boiling, add egg noodles, stirring enough to keep noodles from sticking. Cook until noodles are soft, usually 8 to ten minutes. Drain noodles using the colander and add back to stock pot.
- Place the stock pot on low heat and add all the other ingredients. Note: Pour each can's content, juice and all, in with noodles, stirring to mix. Add water to bring liquid level near the top of the noodle mix.
- Bring noodle/chicken mixture back to a slow boil, then turn heat down to low and let simmer for at least 5 minutes. Remove from heat.
- Add sea salt to taste. Serve and enjoy.
Nutrition
Serving: 1ozCalories: 809kcalCarbohydrates: 76gProtein: 52gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 210mgSodium: 2204mgPotassium: 1287mgFiber: 15gSugar: 8gVitamin A: 572IUVitamin C: 13mgCalcium: 105mgIron: 7mg
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