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.

Michi
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

133 calories; 3.4 g total fat; 40 mg cholesterol; 81 mg sodium. 9.4 g carbohydrates; 15.7 g protein; Full Nutrition


Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2004
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. Read More
(50)

Most helpful critical review

Rating: 3 stars
04/30/2008
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. Read More
(6)
49 Ratings
  • 5 star values: 25
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2004
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. Read More
(50)
Rating: 5 stars
01/21/2006
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. Read More
(42)
Rating: 5 stars
01/10/2004
"Absaloutly brilliant!"This soup is the best i've ever had.I highly recommend it! Read More
(28)
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Rating: 5 stars
01/15/2007
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! Read More
(18)
Rating: 5 stars
10/19/2005
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. Read More
(16)
Rating: 5 stars
01/09/2006
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! Read More
(15)
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Rating: 5 stars
06/15/2004
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. Read More
(13)
Rating: 4 stars
01/18/2011
Easy "throw together quickly" soup. I used the frozen packaged grilled chicken which made it even easier! Read More
(10)
Rating: 4 stars
01/29/2007
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 loved this soup! Read More
(8)