Leftover Grilled Roasted Beer Butt Chicken Soup

Rick Pottorf

By
@rickey555

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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Serves:

6 or more

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 c
chicken
2 medium
potatoes
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

1
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.
2
When the water gets to a boil add the noodles and potatoes to the pot. Bring back to a boil for 7 minutes
3
Drain water off water from noodles and potatoes in colander and put noodles and potatoes back in pot.
4
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.
5
Salt and pepper to taste.
6
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