Leftover Grilled Roasted Beer Butt Chicken Soup

4
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

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

How to Make Leftover Grilled Roasted Beer Butt Chicken Soup

Step-by-Step

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

Printable Recipe Card

About Leftover Grilled Roasted Beer Butt Chicken Soup

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