Smoked Chicken Noodle Soup
Chicken noodle soup is one of those recipes that has stood the test of time. For generations, it’s been the go-to dish when someone needed a little comfort, and every family has their own way of making it. For me, the heart of this version is the smoker. Instead of starting with a plain bird, I season chicken thighs and legs with Revolution Barbecue Kansas City BBQ Rub and let them soak up hickory smoke until the meat is tender and infused with flavor. That smokiness turns the broth into something rich and layered, while the classic carrots, celery, and onion bring balance and sweetness. The aroma fills the kitchen with a warmth that’s both nostalgic and new. To finish, noodles soak up the broth, adding body and heartiness to every bite. It’s soup that feels familiar but tastes bold, bridging the gap between comfort food and barbecue. Whether you’re serving it on a cool fall evening or when your family just needs something soothing, this smoked chicken noodle soup delivers.
Smoked Chicken Noodle Soup With Kansas City BBQ Rub
6
15 minutes
2.1 hours
270
American
Main Dish
Chicken noodle soup is usually thought of as gentle and mild, but this version carries the unmistakable depth of barbecue. Smoking chicken thighs and legs low and slow with Revolution Barbecue Kansas City BBQ Rub creates a foundation of savory spice and smoke that makes the broth irresistible. Instead of a flat stock, the flavor blooms with layers of pepper, paprika, and a subtle sweetness that the rub brings out as it melds with the vegetables. Carrots, celery, and onion still play their traditional roles, but here they’re working alongside smoke-kissed chicken that’s been simmered into the broth. Adding noodles at the end turns it into a complete meal, giving you a soup that’s hearty, restorative, and deeply satisfying. This is a chicken noodle soup that doesn’t whisper comfort—it sings it, bold enough for barbecue lovers yet familiar enough to feel like home.
Ingredients
blank
- 2 pounds chicken thighs and legs
- 2 tablespoons Revolution Barbecue Kansas City BBQ Rub
blank
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups water
- 6 ounces egg noodles or fideo pasta
- 1 tablespoon fresh parsley, chopped
Directions
- Smoke the Chicken: Preheat your smoker to 225°F. Season the chicken thighs and legs generously with Revolution Barbecue Kansas City BBQ Rub. Place on the smoker and cook for about 90 minutes until the chicken is fully infused with smoke.
- Build the Soup Base: In a large stockpot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, celery, and garlic, and cook until softened, about 8 minutes.
- Make the Stock: Add the smoked chicken to the pot, then pour in the water. Bring to a boil, then reduce the heat to low and simmer for 1 hour, skimming any foam off the surface as it cooks.
- Shred the Chicken: Remove the chicken from the pot, let it cool slightly, then shred the meat, discarding the skin and bones. Return the shredded meat to the soup.
- Cook the Noodles: Stir in the noodles and simmer until tender, about 8–10 minutes for egg noodles or 5–6 minutes for fideo.
- Finish and Serve: Stir in the parsley. Taste and adjust seasoning with salt and black pepper if needed. Ladle into bowls and serve hot.
