Grilled Chicken Noodle Soup Recipe -
Grilled Chicken Noodle Soup Recipe
  • READY IN hrs

Grilled Chicken Noodle Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 - 1 cup servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Apr 02, 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.

Most Helpful Critical Review
Apr 30, 2008

I followed this recipe exact--problem there is not enough broth in this if you want a soup versus a stoup--I actually kept adding broth to this and a last count I had 9 cups total and it was not very brothy. It was good in flavor once I added 1 bay leaf, poultry seasoning, and marjoram.

Jan 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.

Jan 10, 2004

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

Jan 15, 2007

This is a great recipe! Quick, easy, and I usually have most of the ingredients on hand. Didn't have mushrooms, so left them out. My husband thought it need more noodles (I used the dried egg noodles, not frozen). So I just added some more - about double+ what recipe called for, just stirred them in while it was still hot and it was even better the next day. Great for wintery days like we have here!

Oct 19, 2005

This soup was wonderful, couldnt stop eating it! I put the chicken breasts on the grill instead of the kitchen stove and the flavor was ever better. This is now my chicken noodle soup recipe.

Jan 09, 2006

Great soup! I also added more chicken broth and as well added one clove of galic and some cracked pepper to the soup. Family favourite!

Jun 15, 2004

I added an extra two cups of chicken stock and a packet of rice vermicelli (with the egg noodles). The flavour was amazing, although I think this would depend on what brand stock you use.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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