Grilled Chicken Noodle Soup

1. 1

   Heat oil in a medium skillet over medium-high heat.

2. 2

   Fry chicken pieces in the oil until slightly browned and the juices run clear.

3. 3

   Remove from the skillet and drain on paper towel.

4. 4

   In a Dutch oven, heat chicken broth over medium heat.

5. 5

   Add cooked chicken, carrots, peas, celery, onion, and mushrooms.

6. 6

   Bring to a boil, then reduce heat and simmer for 20 minutes.

7. 7

   Add the noodles and cook for 10 more minutes.

8. 8

   *Note*-you can add some garlic powder, black pepper, or parsley flakes to your taste if you need a little more flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.