Real Recipes From Real Home Cooks ®

leftover grilled roasted beer butt chicken soup

Recipe by
Rick Pottorf
Ozawkie, KS

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

yield 6 or more
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For leftover grilled roasted beer butt chicken soup

  • 2 c
  • 2 md
  • 12 oz
    of frozen mixed vegetables
  • 2 can
    of chicken broth
  • 2 can
    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

  • 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).