Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with a lightly herbed broth and tender egg noodles, cooked in one pot for just 2 servings. Shredded chicken is simmered until juicy, then the noodles finish in the same broth for a comforting texture.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken breast

1 chicken breast (about 8 oz) Use boneless skinless for fastest simmering.

Vegetables

2 carrots, sliced Slice so they cook evenly in a short sauté.
2 celery, sliced Slice thin to keep bite tender.
0.25 onion, diced Diced small for quick, aromatic sauté.
2 garlic, minced Minced fine so it blooms quickly.

Broth and seasonings

4 cup chicken broth Use low-sodium if you want to control salt at the end.
1 tbsp olive oil Sauté base for the vegetables.
0.5 tsp dried thyme Adds a classic chicken-soup aroma.
0.25 tsp dried parsley For gentle herbal flavor.
salt and pepper to taste Season at the end after the noodles are cooked.

Noodles and finishing

3 oz egg noodles Cook until tender, not overdone.
0.25 lemon juice Juice of 1/4 lemon; adds brightness right at the end.
1 fresh parsley for garnish Add after simmering so it stays fresh.

Equipment

1 Dutch oven

Method

Sauté the vegetables

Heat the olive oil in a medium saucepan over medium heat, then sauté onion, carrots, and celery for 4 minutes until slightly softened and fragrant.

Build the broth

Add the garlic and cook for 1 minute, then pour in the chicken broth and add dried thyme and dried parsley.

Simmer the chicken

Add the chicken breast whole and simmer for 18-20 minutes until cooked through.

Shred and combine

Remove the chicken from the pot, shred it, and return the shredded chicken to the broth.

Cook the noodles

Add the egg noodles and cook for 6-7 minutes until tender.

Finish and garnish

Squeeze in the lemon juice and season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.

Notes

Pro tip: keep the noodles to a gentle simmer and add them after shredding the chicken so they stay tender. Refrigerate leftovers in a covered container for up to 3 days; the noodles may soften further. Freezing is not recommended because egg noodles can turn mushy. For a lighter option, use low-sodium broth and skip the added salt until the very end.