Homemade Grilled Chicken Noodle Soup
Cozy up with a comforting bowl of Homemade Grilled Chicken Noodle Soup, a hearty twist on the classic favorite that’s packed with vibrant flavors and wholesome ingredients. This recipe features tender, smoky boneless chicken breasts grilled to perfection and paired with a medley of fresh vegetables like carrots, celery, and onions. Simmered in a flavorful broth infused with garlic, thyme, and parsley, and finished with a splash of bright lemon juice, this soul-warming soup is as nutritious as it is delicious. Egg noodles bring just the right amount of texture, making it perfect for chilly evenings or when you need a nourishing pick-me-up. Ready in under an hour and ideal for meal prep, this easy homemade soup is sure to become a family favorite. Serve it with crusty bread for a complete, satisfying meal!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 cups Carrots, diced
- 1.5 cups Celery, diced
- 1 cup Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 cups Chicken broth
- 6 ounces Egg noodles
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Preheat your grill to medium-high heat and lightly oil the grates.
Brush the chicken breasts with 1 tablespoon of olive oil and season evenly with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Grill the chicken for 6-8 minutes on each side, or until fully cooked with an internal temperature of 165°F (74°C). Remove from grill and let rest for 5-10 minutes. Dice into bite-sized pieces.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and onion, cooking for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer.
Add the egg noodles and thyme to the pot. Cook the noodles according to the package instructions, typically 8-10 minutes or until tender.
Add the grilled chicken pieces to the soup and stir to combine. Cook for 2-3 more minutes to warm the chicken through.
Taste and adjust seasoning with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper, if needed.
Stir in the fresh parsley and lemon juice just before serving for a bright touch of flavor.
Ladle the soup into bowls and serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 8673 mg | 377% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 30.9 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 508 mg | 39% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4632 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
