"A hefty chicken noodle soup made on the grill or in the kitchen and chock full of potatoes and carrots to fill you to the brim."
4 pounds boneless, skinless chicken breasts
4 pounds red potatoes
1–2 pounds carrots
32 ounces Reames Homestyle Egg Noodles (two 16-ounce frozen packs)
1 quart chicken broth
1 quart water
Livia’s SPG seasoning
salt or barbecue seasoning, to taste
Start the grill or set the oven to 375°–400°F. Add the water and chicken broth to a 7-quart Dutch Oven. Place it in the oven or on the grill to preheat as well.
Peel and cube the potatoes and carrots, then place into a bowl of water to destarch for 20 minutes. Drain and set to the side.
Season the chicken breast with Livia’s SPG seasoning.
Drain the potatoes and carrots, then add to the Dutch oven. Turn the heat up and let it boil while you fix the chicken.
Cook the chicken on the grill or in a stovetop skillet. When it reaches an internal temp of at least 165°F, cut it into desired piece sizes.
When the potatoes are almost soft enough to eat, add the chicken pieces and frozen noodles. Let it continue boiling while stirring for 4–5 minutes or until the noodles are cooked to your desired consistency. Serve and enjoy.