A comforting and hearty skillet chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles 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 into 1/4-inch rounds
2 celery stalks, sliced into 1/4-inch pieces
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt, plus more to taste
6 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
6 ounces egg noodles
2 tablespoons chopped fresh parsley
Heat olive oil in a large deep skillet or sauté pan over medium heat.
Add diced onion, sliced carrots, and celery to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add minced garlic, dried thyme, dried rosemary, black pepper, and 1/2 teaspoon salt. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Add the chicken pieces to the boiling broth. Reduce heat to medium-low and simmer until the chicken is cooked through, about 8 minutes.
Add the egg noodles to the skillet and cook according to package instructions, about 6 to 8 minutes, until tender.
Taste the soup and adjust seasoning with additional salt if needed.
Remove from heat and stir in chopped fresh parsley.
Serve hot, ladled into bowls.