Grilled Chicken Noodle Soup recipe
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Ingredients
- 1 tablespoon vegetable oil 3 skinless, boneless chicken breast halves - cut into bite size pieces 1 cup sliced carrots ⅓ cup frozen green peas 4 cups chicken broth 1 cup chopped celery ½ red onion, chopped ¾ cup chopped fresh mushrooms 1 cup uncooked egg noodles
Nutrition Info
- 133.3 caloriescarbohydrate: 9.4 gcholesterol: 39.5 mgfat: 3.4 gfiber: 1.7 gprotein: 15.7 gsaturatedFat: 0.7 gservingSize: -sodium: 80.6 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Grilled Chicken Noodle Soup
Directions
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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.
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.