Name: Easy Chicken Noodle Skillet
Ingredients: 1.5 lbs Boneless, Skinless Chicken Breasts (or Thighs): Cut into 1-inch pieces. Chicken breasts offer lean protein, while thighs provide a richer flavor and more moisture.; 1 Tablespoon Olive Oil: For sautéing the chicken and vegetables, providing a good base flavor.; 1 Medium Yellow Onion: Diced. Adds a foundational aromatic sweetness.; 2 Cloves Garlic: Minced. For that essential pungent, savory kick.; 2 Medium Carrots: Peeled and sliced or diced. Adds sweetness, color, and a classic noodle soup texture.; 2 Celery Stalks: Sliced or diced. Provides a subtle savory note and a pleasant crunch.; 1 Teaspoon Dried Thyme: Or 1 tablespoon fresh, chopped. Imparts a warm, earthy, slightly minty flavor.; 1/2 Teaspoon Dried Rosemary: Crushed, or 1.5 teaspoons fresh, chopped. Adds a piney, aromatic depth.; 4 Cups Chicken Broth: Low sodium is preferred, allowing you to control the saltiness. This is the liquid base for cooking the noodles and creating the sauce.; 8 oz Wide Egg Noodles: Uncooked. These are classic for chicken noodle dishes, offering a tender bite and great sauce-soaking ability.; 1 Cup Frozen Peas: Added towards the end for a pop of color, sweetness, and extra veggies.; 1/4 Cup Heavy Cream (Optional): For a richer, creamier sauce.; 2 Tablespoons Fresh Parsley: Chopped, for garnish. Adds freshness and visual appeal.; Salt and Black Pepper: To taste. Essential for seasoning every layer of the dish.

Ingredients

Scale

1.5 lbs Boneless, Skinless Chicken Breasts (or Thighs): Cut into 1-inch pieces. Chicken breasts offer lean protein, while thighs provide a richer flavor and more moisture.
1 Tablespoon Olive Oil: For sautéing the chicken and vegetables, providing a good base flavor.
1 Medium Yellow Onion: Diced. Adds a foundational aromatic sweetness.
2 Cloves Garlic: Minced. For that essential pungent, savory kick.
2 Medium Carrots: Peeled and sliced or diced. Adds sweetness, color, and a classic noodle soup texture.
2 Celery Stalks: Sliced or diced. Provides a subtle savory note and a pleasant crunch.
1 Teaspoon Dried Thyme: Or 1 tablespoon fresh, chopped. Imparts a warm, earthy, slightly minty flavor.
1/2 Teaspoon Dried Rosemary: Crushed, or 1.5 teaspoons fresh, chopped. Adds a piney, aromatic depth.
4 Cups Chicken Broth: Low sodium is preferred, allowing you to control the saltiness. This is the liquid base for cooking the noodles and creating the sauce.
8 oz Wide Egg Noodles: Uncooked. These are classic for chicken noodle dishes, offering a tender bite and great sauce-soaking ability.
1 Cup Frozen Peas: Added towards the end for a pop of color, sweetness, and extra veggies.
1/4 Cup Heavy Cream (Optional): For a richer, creamier sauce.
2 Tablespoons Fresh Parsley: Chopped, for garnish. Adds freshness and visual appeal.
Salt and Black Pepper: To taste. Essential for seasoning every layer of the dish.

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Instructions

Prepare the Chicken: Pat the chicken pieces dry with a paper towel and season generously with salt and pepper. This helps create a nice sear.
Sauté Aromatics & Chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic, sliced carrots, and sliced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Brown the Chicken: Push the vegetables to one side of the skillet and add the seasoned chicken pieces to the empty space. Cook for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.
Add Herbs & Deglaze (if necessary): Stir in the dried thyme and dried rosemary, cooking for about 1 minute until fragrant. If there are any browned bits stuck to the bottom of the pan (fond), you can add a splash (about 1/4 cup) of the chicken broth and scrape them up – this adds great flavor!
Combine and Simmer: Pour in the remaining chicken broth. Stir everything together, ensuring the chicken and vegetables are mostly submerged. Bring the mixture to a gentle simmer.
Cook the Noodles: Add the uncooked egg noodles to the skillet. Stir them into the broth, trying to submerge them as much as possible. Cover the skillet, reduce the heat to medium-low, and let it simmer for 8-10 minutes, or until the noodles are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Add Final Touches: Once the noodles are cooked and the chicken is cooked through (internal temperature of 165°F or 74°C), stir in the frozen peas. Cook for another 2-3 minutes, until the peas are heated through.
Make it Creamy (Optional): If using, stir in the heavy cream. Let it heat through for a minute or two, but do not bring it to a rolling boil.
Season and Serve: Taste the skillet and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped parsley before serving.

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 25g
Carbohydrates: 50g
Fiber: 6g
Protein: 45g