Grilled Chicken Noodle Soup Recipes

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

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.

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!