Grilled Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is an adapted recipe from . Delicious soup. Ingredients:
1 tablespoon vegetable oil |
3 boneless skinless chicken breasts, cut into bite-size pieces |
1 can sliced carrot, drained |
1 can english pea, drained |
2 cans chicken broth |
4 stalks celery, chopped |
1/2 white onion, chopped |
1 can mushroom stems and pieces, drained |
1 cup uncooked egg noodles |
Directions:
1. Heat oil in a medium skillet over medium-high heat.
2. Fry chicken pieces in the oil until slightly browned and the juices run clear.
3. Remove from the skillet and drain on paper towel.
4. In a Dutch oven, heat chicken broth over medium heat.
5. Add cooked chicken, carrots, peas, celery, onion, and mushrooms.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Add the noodles and cook for 10 more minutes.
8. *Note*-you can add some garlic powder, black pepper, or parsley flakes to your taste if you need a little more flavor.
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