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Grilled Chicken Noodle Soup

"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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1 h 30 m servings 133 cals
Original recipe yields 6 servings (6 - 1 cup servings)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 41
  1. 47 Ratings

Most helpful positive review

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 sou...

Most helpful critical review

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...

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Least positive

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 sou...

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.

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

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...

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.

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!

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.

Easy "throw together quickly" soup. I used the frozen packaged grilled chicken which made it even easier!

Great recipe! I boiled and shredded the chicken instead of frying it, for a lighter taste. I added the chicken right before the noodles, since the recipe didn't specify when to add it. My family...