Description
A comforting and easy one-pan chicken noodle soup made in a skillet, featuring tender chicken, fresh vegetables, and egg noodles simmered in a flavorful broth.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
2 boneless skinless chicken breasts, cut into 1-inch pieces
6 ounces wide egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion, sliced carrots, and sliced celery to the skillet. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and stir in dried thyme, dried parsley, dried rosemary, black pepper, and salt.
Bring the broth to a boil.
Add the chicken pieces to the skillet, reduce heat to medium-low, and simmer for 10 minutes until the chicken is cooked through.
Add the egg noodles to the skillet and cook for 7-8 minutes, stirring occasionally, until noodles are tender.
Remove the skillet from heat and stir in fresh chopped parsley.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes