Chicken and Noodles Skillet

Ingredients
1 tablespoon canola or soybean oil
1 pound boneless, skinless chicken breast halves, cut into bite sized pieces
1 medium onion, chopped (1/2 cup)
1 cup baby-cut carrots, cut lengthwise in half
1 cup frozen broccoli cuts
1 cup uncooked egg noodles
1 can (14 oz) chicken broth
1 can (10 3/4 oz) can cream of chicken soup

Directions

1. In 12-inch non-stick skillet, heat oil over medium-high heat.
2. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
3. Stir in remaining ingredients.
4. Heat to boiling; reduce heat.
5. Cover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.

If you make this dish let me know how it goes.

Variation: I added an additional 2 cups of noodles to make it thicker. Also, I added about a 1/2 teaspoon of thyme for additional flavor.