It doesn’t even have to be a cold day to enjoy a big ole bowl of this delicious, warming chicken noodle soup. It does help, though. This soup hit the spot, starting with an absolutely divine-tasting broth. Tender, flavorful chicken and a surprise… chickpeas… round out a big bowl of happiness.
I’m a big fan of this chicken noodle soup. It was easy to make, but best of all, it was great. I’m a big fan of chicken thighs, preferring them over white meat. The thighs make for the perfectly tasty broth. You wouldn’t get that with breast meat, that’s for sure.
Also try my southwestern turkey soup.
Chicken Noodle Soup
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 servings
- 1 tablespoon olive oil
- 1 large onion 1/2" slices
- 4 ribs celery 1/2" dice
- 3 carrots 1/2" dice
- Kosher salt
- 2 cloves garlic minced
- 2 teaspoons dried red pepper flakes
- 1 teaspoon dried thyme
- 3 pounds bone-in chicken thighs remove skin and excess fat
- water as needed
- 2 bay leaves
- 1 lemon halved
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmet
- Freshly ground black pepper
- 2 cups orecchiette pasta
- 1 15-ounce can chick peas
- 2 tablespoons fresh cilantro chopped
Heat oil in a large Dutch oven or pot over medium-high heat.
Add the onions, celery, and carrots. Add salt to taste and cook until the vegetables start to soften, 8-10 minutes.
Add the garlic, red pepper, and thyme and cook for 2 more minutes.
Add the chicken and enough water to just cover the chicken.
Add the bay leaf. Bring the mix to a boil then reduce to simmer. Continue simmering for 30 minutes.
Scrape off any accumulated foam. Add the juice of the lemon plus the lemon halves, along with the cinnamon and nutmeg. Stir and add salt and pepper to taste. Simmer for another hour.
Cook the pasta per package instructions.
Remove the chicken from the pot and let cool slightly before pulling the meat from the bones. Chop or shred as desired and return the meat to the pot.
Remove the bay leaves and the lemon halves and add the chick peas. Warm through.
To serve, divide pasta between four bowls and top with the soup. Garnish with cilantro and serve.
I’ll make the bold prediction right now: some day there’ll be a section in the Louvre just for pictures of poultry cooked on the Big Easy. Ok, so that’s not going to happen but it should because each and every time, turkey or chicken on the Big Easy comes out perfect. This Cajun Creole chicken is a great example of just how easy it is too. Crunchy skin, moist tender skin. Every bite chock full of flavor with just a slight spiciness. This is great chicken right here.
I used the new Better Basket by Char-Broil. You can see my write-up on it by clicking here. The basket folds down upon itself, making getting whole birds in and out super easy. You can also fit larger poultry in the cooker using the basket. And it stores easier since it collapses down to almost nothing.
Since the basket doesn’t have rigid sides you have to get whatever you are cooking centered in the middle of the basket so that it doesn’t lean to one side. A little leaning is ok. A lot of leaning might not end well. I added my chicken then lifted the basket just a little to see if it was centered. I adjusted the chicken a bit and then I was ready to lift the basket completely and place it into the Big Easy. It may sound complicated but it’s not.Serve your Creole Cajun chicken with some Cajun corn-on-the-cob, also made on the Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Cajun Creole Chicken on the Char-Broil Big Easy
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 1 chicken
Fire up your Big Easy.
Lightly brush or rub the chicken with the oil. Don't miss any spots.
Liberally dust the chicken with the rub. Don't be shy. Get it inside and out.
Transfer the chicken to the Big Easy basket and lower into the cooker.
Cook for 20 minutes per pound then check for doneness (165 F) in several places.
Remove and let rest at least 15 minutes before carving.
Don’t fear the habanero. Don’t worry about the heat. Well, ok, maybe a little. But it’s really tamed by the fantastic mango sauce. This might well be the perfect combination of sweet and heat. This is what Buffalo wing sauce wants to be when it grows up. This copycat Buffalo Wild Wings mango habanero sauce is nothing but awesome.
I used a can of mango nectar when I made this copycat Buffalo Wild Wings mango habanero sauce. It can be found in the Hispanic foods section of your grocery store. If you can’t find it, you might find it in the juice section. In a pinch, you can substitute mango that has been diced and pureed until very smooth. In that case you’ll probably need to strain the sauce before using.
Also try my copycats of BW3s spicy garlic and Parmesan garlic wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Copycat Buffalo Wild Wings Mango Habanero Sauce
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Fire-Eater Rub to taste
For the sauce
- 1 can mango nectar
- Habanero sauce to taste
- 1 tablespoon corn syrup
- 1/4 cup Frank's RedHot sauce
- 1/3 cup unsalted butter
Place wings in a large resealable baggie or container.
Add the oil and rub. Seal and toss to coat.
Refrigerate for 1-4 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Toss wings with sauce before serving.
For the sauce (prepare when you start cooking the wings)
Combine ingredients in a sauce pan over medium heat.
Stir and simmer until reduced to the desired consistency.
Keep warm until ready to use.