Grilled Chicken Noodle Soup recipe
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Ingredients
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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
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133.3 calories
carbohydrate: 9.4 g
cholesterol: 39.5 mg
fat: 3.4 g
fiber: 1.7 g
protein: 15.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 80.6 mg
sugar: 2.4 g
transFat: : -
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.