Grilled Chicken Noodle Soup

Most grandmas seem to know how to make the best chicken noodle soup.  Well, I’m throwing my recipe out into the mix and calling you out Grandmas!  As the season turns colder, its hard to beat a hearty bowl of hot soup to warm you up, especially after a long day in a cold tree stand.  Try this little baby out and next time your grandma will be asking you for the recipe.

Ingredients (serves 8-12)

2 lbs of Grilled Chicken Breasts (wild turkey substitutes nicely)

12 oz Egg Noodles

2 cups Sliced Carrots

1 Large onion

2 Stalks of Celery

2 Potatoes

3 Tablespoon of Butter

1/3 cup Orrington Farms ® Chicken Broth Base

1 1/2 teaspoon of Salt

2 teaspoon of Black Pepper

2 teaspoon of Oregano

2 teaspoon of Basil

2 teaspoon of Garlic Powder

Water as listed in Directions


Grill two chicken breasts or 2 lbs of wild turkey breast lightly seasoned with salt, pepper and garlic powder (not included in soup quantities).  Once done, remove the breasts from the grill and allow to rest before slicing into bite-sized pieces.

In a large pot, bring 10 cups of water to a low boil.  Add 1/3 cup of Orrington Farms® Chicken Broth Base.

In a large skillet, add 3 tablespoons of butter, onions sliced to about 1″ in length, and chopped celery.  Saute over medium heat until tender.  Then add the sliced chicken breasts to the skillet with the onions for about 5 min stirring frequently.

While your onions and celery are cooking, slice the carrots and the potatoes and add them to the chicken broth.

Once your onions and celery are tender, and the chicken slices have simmered with them for a few minutes, add the entire contents of the skillet to the pot of chicken broth along with all remaining ingredients except for the egg noodles and allow to simmer for 20 min.

In a separate pot, add 2 qrts. of water and bring to a boil.  Stir in the egg noodles and a teaspoon of salt (not included in soup quantities)to help keep the noodles from sticking together.  Return to a boil and allow to cook for 12 min.

Drain the noodles and serve by portion, topping off with the soup.

After the initial serving, refrigerate leftovers separately or the noodles may be combined with the soup.  Keep in mind that if combined, the noodles will absorb some of the broth.  You may need to add a little water when you reheat your next bowl.

This recipe makes a large quantity of soup that can be enjoyed for several days and the flavor only gets better with each day!


  • Randy



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