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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.
Calories 154cal Total fat 5g Cholesterol 40mg Sodium 741mg
Carbohydrates 10g Fiber 2g
This recipe has been added to the following public cookbooks:
Yvonne's Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Msmollyny0559
07/21/07 12:00 AM | Makes no senseWhat is the purpose of frying the chicken, then putting it on a paper towel? It never says to put the chicken back into the broth and how is this grilled chicken??? |
| ★ ★ ★ ★ ☆ | Robncolle
07/21/07 12:00 AM | DuhUmmm guys? I would think that you are to the left over grilled chicken from the previous night.... |
| ★ ☆ ☆ ☆ ☆ | pianoforte10
07/18/07 12:00 AM | Huh?If this is a grilled chicken noodle soup, why am I frying the chicken? |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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