I've seen this all over Facebook so I decided to try it out. I'll NEVER go back to restaurant or Chinese soup AGAIN!! This comes out SOO flavorful and hearty. This will take a few hours so make sure you make time to prep it.
For best results, use a Dutch oven
Full instructions below:

1 7 quart Dutch oven
1 whole chicken spatchcocked
1 diced onion
2 diced celery sticks
1 tablespoon of minced garlic
2 cans of sliced carrots and peas drained
3 cartons of low sodium chicken broth (use a 4th if necessary)
1 tablespoon of bacon grease (vegetable oil may also be used)
1 bag of medium egg noodles

Soften the diced onions and celery in a pot with 1 tablespoon of bacon grease (you may use vegetable oil and bacon bits if grease is not available).
Boil egg noodles separately for NO LONGER then 4 minutes. Drain when finished. Drain the peas and carrots. Add ALL ingredients into the Dutch oven stir everything until well blended. You may salt and pepper to taste. Start the Traeger to SMOKE leave it running for 4 to 5 mins until it smokes and leave on the SMOKE setting. Remove the neck-livers/gizzards from the chicken and rinse and clean it out.
Spatchcock the chicken by cutting the backbone out and flatten the chicken. Sprinkle salt in the inside breast area. Season the whole chicken with olive oil, salt, pepper, garlic powder, and Tony Chachere's Creole seasoning. Place the chicken backside down in the Traeger and smoke for 30 mins. Turn the chicken over and smoke the other side for 30 mins. Remove the chicken and set temperature to 350 degrees (wait 15 mins to heat up). Place a grill rack on top of the Dutch oven and place the chicken breast side down on the grill rack. Place the Dutch oven with the chicken on top inside the Traeger and cook 90 mins to 2 hours until the breast reads 165 degrees. Remove when done. Let chicken set for 15 mins for the juices to set. Cut chicken up and place into the soup. Stir well and serve immediately. ENJOY!

NOTE- You MAY have to modify your Traeger to make the Dutch oven fit as I did in the video. And please remember- The chicken meat WILL be pinkish due to it being smoked so DON'T freak out! (mostly the dark meat) As long as your breast meat reads 165 degrees and the thigh reads 180 degrees, it is fully cooked!