Here’s a great recipe for hearty and satisfying Chicken Soup for One! No need to make a huge pot, this wonderful recipe will serve one or two people.
Chicken soup is the ultimate comfort food. At the first signs of a cold coming on or when my kids start sniffling and sneezing, I begin to put together a big pot of chicken soup. When cooking for a single person, a big pot of chicken soup might seem like too much to make. It certainly could be. Leftover soup freezes pretty well but if you don’t want or need to cook a large pot of soup, this recipe might just be the thing for you.
A couple of chicken breasts, a carrot, chopped onions, celery, garlic – lots of it, chicken broth and pasta are the only real ingredients you need. This chicken soup comes together relatively quickly too.
I poach the chicken, which makes the chicken so very tender. Poaching chicken is so simple, really. To poach chicken, you just cover the chicken pieces with water and let them simmer on the stovetop until the chicken is cooked through. The low temperature cooks the chicken gently and results in a moist and tender piece of chicken. You can add chopped ginger, fresh herbs or other aromatics to the water if you’d like or season the water very simply with salt.
If you want to make things super easy, use a cooked rotisserie chicken instead.
While the chicken is cooking. chop up your vegetables and cook them until they’re soft. Pour in 4 cups of chicken broth and let the soup simmer for about 10 minutes. Add in the cut pieces of cooked chicken and pasta and simmer a few minutes longer, until the pasta is tender. Taste and add salt and pepper and enjoy.
It’s hearty, completely satisfying and so delicious. This recipe will yield two to three bowls of soup which will leave you with enough soup for another meal or a perfect meal for two people.
Here's a great recipe for hearty and satisfying Chicken Soup for One! No need to make a huge pot, this wonderful recipe will serve one or two people.
- 2 chicken breasts , skinless, boneless
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 small onion , chopped
- 1 carrot , chopped
- 1 celery stalk , chopped
- 3 cloves garlic , minced
- 4 cups chicken broth
- 1 cup dried pasta (bowtie, shells or any other type)
- Arrange the chicken in a single layer on the bottom of a pot. Scatter salt over the top.
- Pour in enough cool water to cover the chicken by an inch or so.
- Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Remove any foam with a spoon that accumulates at the top during cooking.
- Check the chicken after 10 minutes. It is done when no longer pink and an instant read thermometer inserted in the thickest part of the mat registers 170 degrees F. (I find the chicken typically cooks in 10-12 minutes).
- Remove the chicken from the liquid and place on a cutting board to cool. When cooled, cut the chicken into bite-sized pieces.
- Heat a medium sized pot on medium-high heat. Add the olive oil.
- Add the chopped onions, carrot and celery to the pot and cook for 8 minutes, stirring occasionally.
- Add the garlic and cook for a minute more.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, add in the chicken pieces and simmer for 10 minutes.
- Add the pasta to the pot, stir and cook until pasta is tender, about 5 minutes.
- Add salt and pepper to taste.
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