Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup yellow onion, finely diced
  • 2 medium carrots, sliced into coins
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 8 oz wide egg noodles
  • 2 tbsp cornstarch
  • 1/4 cup skim milk

Instructions:

  1. Heat olive oil in a large pot over medium high heat. Season cubed chicken with salt and pepper, add to the pot, and cook 5-7 minutes until edges are mahogany colored and seared. Remove chicken and set aside. Note: Don't crowd the pan or the chicken will steam instead of brown.
  2. In the same pot, add diced onion, carrots, and celery. Stir frequently for 4-5 minutes until onions are translucent and vegetables have softened.
  3. Stir in minced garlic and dried thyme, cooking for 60 seconds until the aroma becomes fragrant.
  4. Pour in chicken broth, scraping the bottom of the pot with your spoon to release all those browned bits. Bring to a rolling boil, then reduce heat to a simmer.
  5. Stir in wide egg noodles and cook for 6-8 minutes until they are al dente (they should have a slight bite in the center).
  6. While noodles cook, whisk cornstarch and skim milk together in a small bowl to create a slurry. Note: Ensure there are no lumps here or you'll have white blobs in your soup.
  7. Stir the slurry into the pot along with frozen peas and the cooked chicken.
  8. Simmer for 2-3 minutes until the sauce thickens and looks velvety.
  9. Remove from heat and stir in chopped fresh parsley before serving.