A comforting and hearty skillet chicken noodle soup made with tender chicken, fresh vegetables, egg noodles, and flavorful herbs, all cooked together in one pan for an easy and delicious meal.
1 tablespoon olive oil
1 medium yellow onion, diced
2 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 salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
6 ounces egg noodles
2 tablespoons fresh parsley, chopped
Heat the olive oil in a large deep skillet over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and stir in the dried thyme, dried parsley, dried rosemary, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to medium-low.
Add the bite-sized chicken pieces to the skillet. Simmer for 10 minutes, or until the chicken is cooked through.
Add the egg noodles to the skillet and cook for 6 to 8 minutes, or until the noodles are tender.
Remove the skillet from heat and stir in the chopped fresh parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with extra fresh parsley if desired.