Grilled Chicken Noodle Soup recipe

6 servings

1 tablespoon vegetable oil

3 skinless, boneless chicken breast halves - cut into bite size pieces

1 cup sliced carrots

1/3 cup frozen green peas

4 cups chicken broth

1 cup chopped celery

1/2 red onion, chopped

3/4 cup chopped fresh mushrooms

1 cup uncooked egg noodles

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.