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smoked chicken noodle soup

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.
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Course Main Course
Cuisine Italian
Servings 4

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 pan
    1 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 slices
    3 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.
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