Grilled Chicken Noodle Soup Food

GRILLED CHICKEN NOODLE SOUP

Steps:

• 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.

GRILLED CHICKEN VEGETABLE SOUP

Steps:

• Heat a grill pan over high heat for 5 minutes.
• Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper. Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes. Set aside and keep warm.
• Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender. Drain and rinse.
• Bring the chicken broth and bay leaf to a simmer in a medium saucepan. Add the carrot, celery and zucchini. Cook until just tender, about 5 minutes. Discard the bay leaf.
• Place the chicken breast on a cutting board and slice crosswise into thin slices. Spoon the vegetables and barley into serving bowls, then add the hot broth. Lay several slices of chicken over the surface of each bowl.

GRILLED CHICKEN SOUP

Steps:

• Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.
• In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.
• Add chopped ingredients and simmer soup for 1 hour.
• To thicken soup so consistency is more like a stew, stir in a little flour.
• Serve in bowls topped with crumbled blue cheese.
• Pair with a beer and enjoy.

HOMEMADE GRILLED CHICKEN NOODLE SOUP

Steps:

• Noodles: Combine all ingredients in a medium bowl until they form a dough.
• Roll dough thinly out on a lightly flour coated surface.
• Cut dough into thin 2 inch pieces.
• Set to the side and let dry.
• Chicken: Combine salt, pepper, olive oil, garlic and chicken in a medium bowl and marinade for 2 hours.
• Place chicken on a hot grill cooking all the way through and creating a nice char.
• Soup: In a large pot bring olive oil to medium heat.
• Add garlic, sweet yellow onion, celery and baby carrots and saute for about 10 minute.
• Add 6 cups chicken stock.
• Bring to a slow boil.
• Add noodles.
• Reduce heat to a simmer.
• Simmer for 35-40 minute.
• Add chicken.
• Simmer for another 10-15 minute.
• Serve and enjoy!

HOMEMADE CHICKEN NOODLE SOUP RECIPE

Steps:

• First, make the flavor base by pulsing the onion, celery and garlic in a food processor until very finely chopped.
• Next, place a large soup pot over medium-high heat and melt the butter. Add the minced vegetables and cook 1−2 minutes, stirring constantly so that they don't burn-the liquid from the minced veggies will cook off and the flavor base will thicken into a paste.
• Add the chicken broth and chicken bouillon and stir to combine, scraping the bottom of the pot to loosen anything that may be sticking. Add the carrots, chopped onion, sliced celery and chicken meat then bring the soup to a boil. Immediately reduce the heat to low then simmer, covered, 45 minutes to 1 hour.
• About 15-20 minutes before you are ready to serve the soup, remove the lid and increase the heat to medium-high until the soup comes to a bubble. Add frozen vegetables (if desired) and egg noodles to the soup, return the soup to a boil then reduce the heat to medium-low. Simmer until the noodles are cooked through but still firm.
• Remove from the heat, taste for seasoning and serve immediately. Enjoy!