Chicken and Noodle Skillet

Chicken and Noodle Skillet, Step by Step

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1. Heat half the oil in a large, deep frying pan over medium-high heat. Brown the chicken for 4 minutes and lift it onto a plate.

   Mark done Start 4 min timer

2. Add the remaining oil, onion and carrot and cook for 4 minutes. Add the garlic and thyme and cook for 1 minute.

   Mark done Start 4 min timer

3. Pour in the stock and water, scrape up the browned bits and bring to a simmer. Add the noodles, pushing them under the liquid, and simmer for 8 minutes, until tender.

   Mark done Start 8 min timer

4. Return the chicken and any juices and simmer for 3 minutes, until cooked through. Stir in the lemon juice, parsley and pepper.

   Mark done Start 3 min timer

Notes for Getting It Right

• Break long noodles in half so that they fit under the liquid.
• If the noodles absorb too much of the broth, add a splash of hot water.
• Cut the chicken into pieces of about 2 cm so that it cooks through in the time given.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Suggestions

• A cucumber salad
• Fresh pineapple
• Steamed green beans

Storing & Reheating Chicken and Noodle Skillet

Best eaten at once. Leftovers keep in the fridge for up to 2 days; the noodles soak up the broth, so add water when reheating.

Chicken and Noodle Skillet: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.