Skillet Chicken Soup: Easy One-Pan Comfort Tonight!

Skillet chicken soup is the ultimate comfort food, and this one is a game changer. Forget standing over a pot for hours; this recipe brings you all the warmth and flavor of classic chicken soup, cooked entirely in a skillet. Its cozy flavors and ease of preparation are definitely going to make this skillet chicken soup a recipe you’ll turn to time and time again.

My grandmother, Nana Betty, made the best chicken soup. She always said the secret ingredient was time, simmering it all day long. But what if you could capture that same soul soothing goodness in a fraction of the time? Let's get to it!

Why You Will Love This skillet chicken soup Recipe

This skillet chicken soup recipe is the perfect weeknight meal, ready in under an hour. Its quick, uses only one pan, and tastes incredible. The chicken browns beautifully in the skillet, creating a depth of flavor that you just don’t get from boiling it.

It’s the perfect balance of comforting and flavorful. The vegetables soften to perfection, absorbing chicken's savory goodness, and the broth becomes rich and aromatic. My kids love this soup, and I love that it’s packed with nutrients.

This recipe is special because it proves that delicious food doesn’t have to be complicated. Nana Betty would have been proud!

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Ingredients Needed for This skillet chicken soup Recipe

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 cup egg noodles
• 1 cup frozen peas
• 1 tablespoon lemon juice (optional)
• Salt to taste
• Fresh parsley, chopped, for garnish

How to Make This skillet chicken soup Recipe

1. Heat olive oil in a large skillet over medium high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
2. Add the chopped onion, carrots, and celery to the skillet. Cook until softened, about 5 minutes, stirring occasionally.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken broth, add the dried thyme, dried rosemary, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add the egg noodles and cook until tender, about 8 minutes.
6. Return the chicken to the skillet. Stir in the frozen peas and cook until heated through, about 2 minutes.
7. Stir in the lemon juice, if using, and season with salt to taste.
8. Garnish with fresh parsley before serving. Enjoy your delicious skillet chicken soup!

Thinking of branching out from chicken soup? Then you absolutely have to try my recipe for Skillet Cod Soup!

How to Serve This skillet chicken soup Recipe

Serve this skillet chicken soup hot, garnished with fresh parsley. A crusty piece of bread or biscuits are delicious accompaniments. You can also sprinkle a little grated Parmesan cheese on top for extra flavor, or add a dollop of sour cream or plain yogurt for creaminess. If you want a spicier taste, feel free to add a dash of hot sauce.

I often serve this with a simple side salad for a complete and balanced meal. It's perfect for a cozy night in or a quick lunch!

How to Store This skillet chicken soup Recipe

Allow the soup to cool completely before storing. Transfer the skillet chicken soup to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the soup.

To freeze, portion the cooled soup into freezer safe containers or bags, leaving some headspace. It can be frozen for up to 2 months. Thaw the soup in the refrigerator overnight before reheating.

Reheat the skillet chicken soup in a saucepan over medium heat until heated through. You may need to add a little extra broth if it has thickened too much during storage.

Tips to Make This skillet chicken soup Recipe

• For a richer flavor, use bone in chicken thighs instead of chicken breasts. You may need to adjust the cooking time accordingly.
• Feel free to substitute other vegetables such as zucchini, corn, or green beans.
• If you like a thicker soup, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
• Don’t overcook the noodles, as they will continue to absorb the broth and can become mushy.
• If you’re short on time, use pre cooked rotisserie chicken. Simply shred the chicken and add it to the skillet during the last few minutes of cooking.
• Fresh herbs, like thyme or rosemary, can add a wonderful aromatic touch to the soup.

Here is a similar recipe you are going to appreciate, it is Stir Fry Chicken Soup

Helpful Notes for This skillet chicken soup Recipe

The quality of your chicken broth will impact the flavor of this soup. I recommend using a good quality, low sodium chicken broth. You can also use homemade chicken broth if you have it on hand.

If you don't have egg noodles, feel free to substitute other types of pasta, such as ditalini, rotini, or macaroni. Just adjust the cooking time accordingly.

For a vegan version, substitute tofu for the chicken and use vegetable broth instead of chicken broth. You can also add other vegetables like mushrooms or spinach for extra flavor.

This recipe is also great using chicken rice. Have you ever heard of Coconut Chicken Rice Bowl

Variation of This skillet chicken soup Recipe

• Spicy skillet chicken soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little kick.
• Creamy skillet chicken soup: Stir in half and half or cream during the last few minutes of cooking for a richer, creamier soup.
• Lemon herb skillet chicken soup: Add lemon zest and a handful of fresh herbs like parsley, dill, or chives for a bright, flavorful twist.
• Winter vegetable skillet chicken soup: Add chopped butternut squash, sweet potatoes, or Brussels sprouts for a cozy, seasonal variation.

Frequently Asked Questions

Conclusion

I hope you enjoy this easy and delicious skillet chicken soup recipe as much as my family and I do! It’s the perfect way to enjoy a classic comfort food without spending all day in the kitchen. Give it a try, and let me know what you think in the comments below. We want to hear from you. Get ready to get your cook on!

Skillet Chicken Soup: Easy One-Pan Comfort Tonight!

Warm, comforting skillet chicken soup ready in under an hour! This easy one pan recipe is a weeknight dinner winner, packed with flavor and nutrients.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Cuisine: American

Nutrition:

Calories: 320
Protein: 28g
Carbs: 28g
Fat: 12g

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 cup egg noodles
• 1 cup frozen peas
• 1 tablespoon lemon juice (optional)
• Salt to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
2. Add the chopped onion, carrots, and celery to the skillet. Cook until softened, about 5 minutes, stirring occasionally.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken broth, add the dried thyme, dried rosemary, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add the egg noodles and cook until tender, about 8 minutes.
6. Return the chicken to the skillet. Stir in the frozen peas and cook until heated through, about 2 minutes.
7. Stir in the lemon juice, if using, and season with salt to taste.
8. Garnish with fresh parsley before serving.

Notes

• For a richer flavor, use bone-in chicken thighs instead of chicken breasts. Adjust cooking time accordingly.
• Feel free to substitute other vegetables such as zucchini, corn, or green beans.
• If you like a thicker soup, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
• Don’t overcook the noodles, as they will continue to absorb the broth and can become mushy..
• If you’re short on time, use precooked rotisserie chicken. Simply shred the chicken and add it to the skillet during the last few minutes of cooking,.
• Fresh herbs, like thyme or rosemary, can add a wonderful aromatic touch to the soup.