Description
A quick and comforting skillet chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles all cooked together in one pan for a hearty and delicious meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/2 teaspoon salt
2 boneless, skinless chicken breasts (about 1 pound), cut into 1-inch pieces
6 ounces wide egg noodles
2 cups fresh baby spinach, roughly chopped
1 tablespoon fresh lemon juice
Instructions
Heat olive oil in a large deep skillet or sauté pan over medium heat.
Add diced onion, sliced carrots, and sliced celery to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and stir in dried thyme, dried rosemary, dried parsley, black pepper, and salt.
Bring the broth and vegetables to a boil.
Add the chicken pieces to the skillet. Reduce heat to medium-low and simmer until the chicken is cooked through, about 8-10 minutes.
Add the egg noodles to the skillet. Continue to simmer until the noodles are tender, about 7-8 minutes, stirring occasionally to prevent sticking.
Stir in the chopped baby spinach and cook for 1-2 minutes until wilted.
Remove the skillet from heat and stir in fresh lemon juice.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy your skillet chicken noodle soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes