Smoked Italian Chicken Noodle Soup
When a viewer challenged us to create an Italian-style chicken noodle soup—with a BBQ twist—we couldn’t resist. This dish brings together comfort food classics and bold backyard flavor in the best possible way. Smoked chicken thighs and fire-roasted tomatoes lay the foundation, while fresh, handmade noodles take it to the next level. It’s not just soup—it’s a whole experience. Whether you’re looking to warm up or wow your taste buds, this original recipe delivers big.
Smoked Italian Chicken Noodle Soup
Warm, comforting, and packed with rich, smoky flavor, this Smoked Italian Chicken Noodle Soup is a next-level twist on a classic. Featuring tender smoked chicken, fire-kissed tomatoes, aromatic fennel, and hearty homemade noodles, this dish brings the rustic flavors of Italy to your bowl. Finished with fresh herbs and a touch of Pecorino Romano, it’s the perfect balance of smoky, savory, and satisfying.
Equipment
- 1 Dutch Oven or large Pot
- 2 Aluminum sheet pan
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- bbq seasoning
Smoked Tomatos
- 3 Large Tomatos Preferably Beefsteak
- Olive Oil
- Garlic Powder to taste
- Salt & Pepper to taste
Noodles
- 3 large eggs
- 2 cups All Purpose Flour
Soup
- 10 cup chicken stock
- 1 cup diced onion
- 1 cup diced carrot
- 112 cup diced fennel bulb
- Noodles
- Smoked Chicken
- Smoked Tomatos
- 1 head escarole washed and chopped
- 1 cup Italian parsley fresh chopped
- 4-5 fresh basil leaves hand torn
- grated pecorino Romano cheese to taste
- salt & pepper to taste
Instructions
Smoked Chicken
- Trim & Season Chicken thighs and lay in alluminum sheet pan1 1/2 lbs boneless skinless chicken thighs , bbq seasoning
- Smoke at 225 degrees for 1 1/2 hours (Its ok if the chicken is not fully cooked as it will finish cooking in the soup)
- Remove and set aside
Smoked Tomatos
- Square off tops and bottoms of tomatos and slice in 1/2 inc slices3 Large Tomatos
- Coat with oil and season with garlic powder, salt and pepper.Olive Oil, Garlic Powder, Salt & Pepper
- Lay in aluminum sheet pan and smoke at 225
- Remove and set aside.
Homemade Noodles
- Spread flour out on floured work surface in a circle with an opening in the center.2 cups All Purpose Flour
- Crack open eggs and add to the opening.3 large eggs
- Using a fork, scramble the eggs gradually incorporating the flour into the egg.
- Once the egg mixture becomes thick and pasty you can begin to use your hands.
- Knead dough for 10 minutes until a smooth ball is formed.
- Wrap dough in plastic wrap and let rest for 30 minutes.
- Remove from plastic wrap, cut in half, and roll each half out to 1/8-inch thickness.
- On floured surface, begin rolling dough over in 2-inch folds until all folded up.
- Cut dough, with a knife, in 1/8-inch slices then cut entire length in half.
- Toss cut noodles, with a little flour, with your hands to separate them all.
- Set aside
Soup
- Bring chicken stock to a boil in large pot or Dutch oven. Season with salt and pepper.10 cup chicken stock, salt & pepper
- Add onion, carrot and fennel and cook for 5 minutes lowering heat to a simmer.1 cup diced carrot, 112 cup diced fennel bulb, 1 cup diced onion
- Add smoked chicken and continue to simmer for another 5 minutes.Smoked Chicken
- Add escarole and cook 1 minute. Check seasoning and add accordingly.1 head escarole
- Add noodles and cook for 2 minutes.
- Add tomato’s then parsley and fresh basil and cook another minute until complete.
- Serve with fresh grated pecorino Romano cheese.
Video
Notes
NOTE: CHICKEN AND TOMATOS CAN BE SMOKED TOGETHER AT THE SAME TIME.