Go Back

Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with tender egg noodles and shredded chicken in a golden, thyme-scented broth. Simmer the chicken until cooked through, then return it to the pot for a cozy, spoonable bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1 chicken breast About 8 oz
Vegetables
  • 2 carrots Sliced
  • 2 celery Sliced
  • 1 onion Diced; use about 1/4 onion
  • 2 garlic Minced cloves
Broth and seasonings
  • 4 cup chicken broth
  • 1 tbsp olive oil
  • 0.5 tsp dried thyme
  • 0.25 tsp dried parsley
Noodles and lemon
  • 3 oz egg noodles
  • 0.25 lemon Juice of 1/4 lemon
Seasoning and garnish
  • 0.01 salt To taste
  • 0.01 black pepper To taste
  • 1 fresh parsley For garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a medium saucepan over medium heat and sauté the onion, carrots, and celery for 4 minutes, stirring until softened and glossy.
Build the broth
  1. Add the garlic and cook for 1 minute until fragrant, then pour in the chicken broth and stir in the thyme and dried parsley.
Simmer and shred the chicken
  1. Add the chicken breast whole to the pot and simmer for 18–20 minutes until cooked through, keeping a steady simmer.
  2. Remove the chicken breast, shred it, and return the shredded chicken to the soup.
Cook the noodles and finish
  1. Add the egg noodles and cook for 6–7 minutes until tender, stirring occasionally so they don’t stick.
  2. Squeeze in the lemon juice and season with salt and black pepper to taste for bright flavor.
  3. Garnish with fresh parsley and serve hot.

Notes

For best texture, add the egg noodles at the end and cook just until tender, since they continue to soften as the soup cools. Refrigerate leftovers in a sealed container up to 3 days; freeze yes (no garnish) for up to 2 months. If you want a lighter option, use low-sodium chicken broth and season with less salt.