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Grilled Chicken Noodle Soup

Grilled Chicken Noodle Soup

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Michi

Michi

This is a quick chicken noodle soup with mushrooms, peas and carrots. Chopped chicken breast is sauteed to bring out its best flavor. Egg noodles are suggested, but use any noodle that you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a medium skillet over medium high heat. Fry chicken pieces in the oil until slightly browned and the juices run clear. Remove from the pan and drain on a paper towel.
  2. In a large saucepan or Dutch oven, heat chicken broth over medium heat. Add the carrots, peas, celery, onion and mushrooms. Bring to a boil, then reduce heat and let simmer for 20 to 25 minutes. Add the noodles and cook for 10 more minutes or until noodles are al dente.
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Reviews

SUSAN
46

SUSAN

4/2/2004

I made this soup in large quanity (36 servings) for a Church dinner. It was delicious and everyone had seconds. Please note that the recipe does not tell you when to put the chicken in the soup. I put it in after the veges had stewed a while, and before I added the noodles.

Ali Rees
40

Ali Rees

1/21/2006

Excellent soup and very easy to make. I substituted vegetable oil with olive oil, and fried the chicken with onion and garlic. Will definitely make again.

MELODYZGREAT
27

MELODYZGREAT

1/10/2004

"Absaloutly brilliant!"This soup is the best i've ever had .I highly recommend it!

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