Description
A hearty and comforting skillet chicken soup made with simple ingredients and ready in under an hour. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup egg noodles
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- 1. In a large bowl, toss the chicken pieces with olive oil, salt, pepper, paprika, and garlic powder.
- 2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the skillet and set aside.
- 3. Add another 1 tablespoon of olive oil to the skillet. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
- 4. Pour the chicken broth into the skillet with the vegetables. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
- 5. Return the cooked chicken to the skillet. Add the egg noodles and cook for another 8-10 minutes, or until the noodles are tender and the chicken is cooked through.
- 6. Stir in the frozen peas and cook for 2-3 minutes until heated through. Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken soup, skillet recipe, easy soup, comfort food