Grilled Chicken Noodle Soup

• 1 tablespoon vegetable oil
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 1 can sliced carrot, drained
• 1 can English pea, drained
• 2 cans chicken broth
• 4 stalks celery, chopped
• 12 white onion, chopped
• 1 can mushroom stems and pieces, drained
• 1 cup uncooked egg noodles

1. Heat oil in a medium skillet over medium-high heat.
2. Fry chicken pieces in the oil until slightly browned and the juices run clear.
3. Remove from the skillet and drain on paper towel.
4. In a Dutch oven, heat chicken broth over medium heat.
5. Add cooked chicken, carrots, peas, celery, onion, and mushrooms.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Add the noodles and cook for 10 more minutes.
8. *Note*-you can add some garlic powder, black pepper, or parsley flakes to your taste if you need a little more flavor.

vegetable oil, chicken breasts, carrot, english pea, chicken broth, stalks celery, white onion, mushroom stems, egg noodles

Taken from www.food.com/recipe/grilled-chicken-noodle-soup-89019 (may not work)