Smokehouse Noodle Soup
Warm and hearty noodle soup using leftover smoked poultry
Ingredients
- 4 Tbsp Butter
- 2 Carrots
- 2 Stalks Celery
- 1 Small to Medium Onion
- 2 Cloves Garlic
- 8 Cups Chicken Broth
- 1/2 tsp Black Pepper
- 1/2 tsp Oregano
- 1 tsp Thyme
- 2 Bay Leaves
- 8 Oz Dry Shell Noodles
- 1 1/2-2 Cups Pulled Pork or Smoked Chicken
- 1 Can Corn
- 1 tsp Lemon Juice
- 1 tsp Parsley
Instructions
- In a soup pot on medium heat, melt the butter. Chop the carrots into round slices. Finely dice the onion. Mince or finely chop the garlic. Chop the celery into half moon chunks. Add the carrots, onion, garlic, and celery to the pot with the butter. Cook the veggies in the butter until the onion starts to become translucent.
- Add 8 cups of broth, and bring to a boil. Let the mixture boil for 10 minutes, or until the carrots are fork tender. Add the pepper, oregano, thyme, bay leaves, and noodles. Let boil for 10 more minutes, or until the noodles are cooked.
- Add the lemon juice, parsley, corn, and pork. Let boil for 2 more minutes. Salt and pepper to taste. I usually add about 1 tsp or so of kosher salt. Enjoy!