Leftover Grilled Roasted Beer Butt Chicken Soup

Rick Pottorf


Well the day before I tore off the half of my front porch and stopped so I roast the chicken in the ceramic grill I have. I had used a Creole butter injection in the chicken. Well it turned out great as the norm. Well the next night I had just got done with the other half of the porch and it was late and I'm too far from town to run. I had half of a package of homemade egg noodles and some chicken broth and cream of chicken soup and frozen veggies. I threw all this together with some cubed up potatoes and it turned out to be something to share. So here is my creation of a cream chicken soup

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6 or more


10 Min


35 Min


Stove Top


2 c
2 medium
12 oz
of frozen mixed vegetables
2 can(s)
of chicken broth
2 can(s)
cream of chicken soup
6 oz
of heimum's small homemade egg noodles from dillons iga
salt and pepper to taste

Directions Step-By-Step

Cube the potatoes and pull off the chicken meat off the bones and cube up while water for the noodles is working up to a boil.
When the water gets to a boil add the noodles and potatoes to the pot. Bring back to a boil for 7 minutes
Drain water off water from noodles and potatoes in colander and put noodles and potatoes back in pot.
Add the chicken broth, cream of chicken soup, mixed veggies and bring to a simmer for 15 to 20 minutes. Stir occasionally or noodles will stick to the bottom.
Salt and pepper to taste.
Serve with grill cheese or crackers or whatever you like. Hope you like it. I did. ( you can use any kind of chicken that you have. It ought to work).

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy