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This small batch chicken noodle soup is everything you want in a comforting, satisfying bowl. With tender chicken, hearty noodles, and a blend of vegetables simmered in a savory broth, this easy chicken soup recipe is perfect for one or two servings. Whether for a quick weeknight dinner or a comforting meal, this homemade soup brings warmth and flavor in every spoonful.
If you’re looking for more single serve soup recipes made with chicken, we’ve got plenty to enjoy. Try our richly seasoned Chicken Tortilla Soup, enjoy the comforting flavors of Chicken Tortellini Soup, or dig into our hearty, vegetable-filled Chicken Stew.
Why You’ll Love This Recipe
- Simple to Make: This recipe requires little effort, so it’s quick and easy to prepare.
- Great Flavor: Each spoonful is packed with herbs and spices for a delicious, satisfying taste.
- Ideal Portion: Made for just a few bowls, perfect for avoiding leftovers.
- Easily Scaled: Want extra servings? This recipe doubles effortlessly to fit your needs.
RELATED: 40 Easy Recipes For College Students
This small batch chicken soup is the perfect way to enjoy a warm, satisfying meal without cooking up a big pot. You’ll find an easy method for poaching chicken in the recipe, but it’s also a great way to use leftover or rotisserie chicken if you have some on hand. With tender chicken, hearty noodles, and flavorful vegetables in each bowl, this soup is made just for you—a comforting, homemade meal that’s simple to prepare and full of flavor.
Ingredients
If you have any ingredients leftover from this easy chicken soup recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Boneless, skinless chicken breasts or thighs work well, giving you tender pieces that blend perfectly into the soup. If you have leftover chicken, use about 2 cups of chopped cooked chicken for a quick, easy addition.
- Salt and Dried Thyme: These seasonings aren’t just extras; they enhance the soup’s overall flavor. Adjust to your taste.
- Olive Oil: Extra virgin olive oil adds a rich, robust flavor to the soup. If you prefer a milder taste, a lighter olive oil works well, too.
- Vegetables: This recipe includes a small onion, one stalk of celery, one carrot, and three garlic cloves. They’re essential for flavor and nutrition. Feel free to add more vegetables if you’d like. These same vegetables work well in recipes like our Slow Cooker Pot Roast or Split Pea Soup.
- Chicken broth: Quality matters here. I recommend using reputable brands like Swanson or Harvest Farms to give your soup a rich, robust base. Any leftover broth can be used in another soup recipe like Lasagna Soup or Chicken Tetrazzini.
- Pasta : Small to medium dried pasta is ideal. The size is up to you, but smaller pieces cook faster and are easier to eat in soup. Leftover pasta is also great in creamy Crawfish Pasta or in Italian Pasta Salad.
Recipe Variations
Chicken noodle soup is a classic, but there are plenty of ways to make it your own! Here are some easy variations to try:
- Gluten-Free Chicken Soup: Replace the traditional pasta with gluten-free options like rice noodles or gluten-free elbow macaroni. You’ll still get all the flavor without the gluten.
- Creamy Chicken Soup: For a richer texture, add a cup of coconut milk or heavy cream to the broth as it simmers. This will turn your soup into a creamy, comforting meal.
- Spicy Chicken Soup: If you like a kick of heat, add chopped jalapeños or a half- teaspoon of red pepper flakes. It’s a simple way to add warmth and spice to your bowl.
- Vegetable-Packed Chicken Soup: Boost the nutrition by adding extra veggies like bell peppers, zucchini, spinach, or kale. Add these in the last few minutes of cooking so they stay fresh and vibrant.
- Protein Swap: You can switch out chicken with turkey or even tofu for a vegetarian-friendly option. These substitutes work well with the soup’s flavors and give you a bit of variety.
RELATED: Best Soup Recipes For One
How To Make A Small Batch Of Chicken Noodle Soup
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Chicken: If you’re using pre-cooked chicken, skip this step. For raw chicken, place it in a pot, season with salt, and add enough cool water to cover the chicken by about an inch. Set the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to low, cover, and let it simmer. Skim off any foam that rises to the surface. After 10-12 minutes, check if the chicken is done (it should reach 170°F on an instant-read thermometer). Remove the chicken, allow it to cool, then chop into bite-sized pieces.
- Sauté the Vegetables: In a medium pot, heat olive oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, for about 8 minutes, until softened. Add the garlic and thyme, cooking for another minute.
- Make the Soup Base: Pour in the chicken broth and bring it to a boil. Lower the heat, add the cooked chicken, and let it simmer for about 10 minutes so the flavors blend.
- Cook the Pasta: Add your pasta to the pot, stirring occasionally. Cook until the pasta is tender, about 5 minutes.
Expert Tips
- Add Extra Vegetables: Enhance the flavor and nutrition by adding more vegetables like broccoli, peas, green beans, or corn. The more vegetables, the heartier and healthier your soup will be!
- Use Leftover Chicken: Save time by using about 2 cups of cooked chicken. Store-bought rotisserie chicken works great and keeps things easy.
- Choose Quality Broth: A good chicken broth makes all the difference. Stick with trusted brands like Kitchen Basics or Swanson to ensure a flavorful base.
- Season to Taste: Before serving, taste the soup and adjust the seasoning if needed. Don’t hesitate to add a bit more salt or spices to suit your preference.
Serving Suggestions
This small batch chicken noodle soup is delicious on its own, but pairing it with the right sides can make your meal even more enjoyable. Here are a few simple serving suggestions:
- French Bread: A slice of warm, crusty French bread is perfect for soaking up every bit of broth. For extra flavor, lightly toast it with a drizzle of olive oil.
- Brussels Sprouts Salad: A fresh Brussels Sprouts Salad adds a crisp contrast to the warm, comforting soup, making it a balanced, satisfying meal.
- Cheddar Biscuits: These soft, cheesy biscuits are a classic pairing with soup, adding a buttery, savory bite to each spoonful.
- Hush Puppies: For a touch of Southern flavor, serve a few Hush Puppies on the side. Their crispy exterior and tender inside make them a fun addition to your bowl.
Frequently Asked Questions
Yes, you can prepare the soup in advance. Just leave out the pasta until you’re ready to serve to avoid it becoming too soft. Reheat the soup, then cook or add in the pasta before serving.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you’ve already added pasta, be aware that it may soften over time.
Yes, this soup freezes well. However, it’s best to freeze it without the pasta, as the noodles can become mushy. Add fresh pasta when reheating.
Absolutely! If you have cooked or rotisserie chicken on hand, use about 2 cups of chopped chicken and skip the poaching step.
Small pasta shapes like ditalini, elbows, or small shells work best in chicken noodle soup. They cook quickly and are easy to eat in a soup.
Taste the soup before serving and add salt, pepper, or any additional herbs as needed. A squeeze of lemon juice can also brighten up the flavor if desired.
More Single Serving Soup Recipes To Try
Looking for more delicious small batch soups? Here are a few favorites that are perfectly portioned for one:
- Potato Soup: A creamy, comforting classic with tender potatoes in a rich broth.
- Broccoli Cheese Soup: Silky, cheesy goodness packed with broccoli.
- Cheeseburger Soup: A hearty, flavorful soup that tastes like a cheeseburger in a bowl.
- Curried Butternut Squash Soup: Warm spices and a velvety texture make this soup a standout.
- Zuppa Toscana: An Italian-inspired favorite with sausage, potatoes, and kale.
RELATED: The Best Cookie Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this chicken noodle soup for two or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Chicken Noodle Soup
Equipment
Ingredients
- 2 (6-ounce) boneless skinless chicken breasts
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 small onion -chopped
- 1 medium carrot -chopped
- 1 celery rib -chopped
- 3 cloves garlic -minced
- ⅛ teaspoon dried thyme
- 4 cups low sodium chicken broth
- 1 cup dried pasta (bowtie, shells or any other type)
Instructions
- Prepare the Chicken: If you’re using pre-cooked chicken, skip this step. For raw chicken, place it in a pot, season with salt, and add enough cool water to cover the chicken by about an inch. Set the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to low, cover, and let it simmer. Skim off any foam that rises to the surface. After 10-12 minutes, check if the chicken is done (it should reach 170°F on an instant-read thermometer). Remove the chicken, allow it to cool, then chop into bite-sized pieces.
- Sauté the Vegetables: In a medium pot, heat olive oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, for about 8 minutes, until softened. Add the garlic and thyme, cooking for another minute.
- Make the Soup Base: Pour in the chicken broth and bring it to a boil. Lower the heat, add the cooked chicken, and let it simmer for about 10 minutes so the flavors blend.
- Cook the Pasta: Add your pasta to the pot, stirring occasionally. Cook until the pasta is tender, about 5 minutes.
- Add extra salt and pepper, if needed.
Notes
- Add Extra Vegetables: Enhance the flavor and nutrition by adding more vegetables like broccoli, peas, green beans, or corn. The more vegetables, the heartier and healthier your soup will be!
- Use Leftover Chicken: Save time by using about 2 cups of cooked chicken. Store-bought rotisserie chicken works great and keeps things easy.
- Choose Quality Broth: A good chicken broth makes all the difference. Stick with trusted brands like Kitchen Basics or Swanson to ensure a flavorful base.
- Season to Taste: Before serving, taste the soup and adjust the seasoning if needed. Don’t hesitate to add a bit more salt or spices to suit your preference.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This soup tastes great!! I didn’t know chicken soup could be so quick and easy to make. I like to use rotisserie chicken making it even easier, I also add some fresh mushrooms when sautéing the veggies.
I really like this site, so glad I come across it. I live alone and I’m no longer what you would call a “spring chicken” and making these single servings are perfect. Being older and having all these easy choices is so amazing………keep up the good work, and thanks!
I’m so glad you are finding the recipes helpful. Thank you so much for taking the time to let me know.
Love the recipe but need to decrease the amount of bowtie pasta next time. It soaks up most of the broth.
I find that adding “cooked” pasta doesn’t absorb much of the liquid….I like a lot of juice in my soups, but it does take a bit more time and an extra pot…….just a thought.
I don’t cook with chicken breasts. How many thighs would I need to replace one breast?
If you have small chicken thighs, use two. If it is a large thigh, use one.
Wow !!!, I am so glad I stumble upon this page. The 'Chicken Soup For One' got me. I saw the pictures, I
I read…… I had to do it. It came up PERFECT, savory, to the point, outstanding flavor. Not only that, I used Gluten Free Penne Pasta, and it came up perfect!!!. Congratulations to Ms. Zisk for that recipe.
Note: I am not a college student.
Hi David, I'm so glad you liked the recipe, thank you for stopping by and letting me know.
I plan to try your chicken soup recipe. Here’s the thing: although I barely remember college (a *very* long time ago!), I’m still cooking for one. I’m willing to have leftovers once, but I just don’t want a recipe for anything that serves eight! And having one ordinary-sized refrigerator, I don’t have that much storage room, either. Do you think you could take out the “college” and substitute “cooking solo”, or “cooking for one or two”? Thanks!
Hi Jantique! Yes. When I first started this blog, my idea was to provide recipes for college students but I found that the majority of my readers were NOT college students but still wanted single serving recipes. I have changed the section to “Meals For One” but a few of my older posts still say “college recipe”. I’m so glad you plan to try the chicken soup recipe. It’s one of my favorites. You might also like to check out a few of our other “recipes for one”. 🙂
Comfort food at its finest! I love that you make smaller portions. This is just perfect!
YG stopping by to thank you for this delicious submission and ask you to keep the recipes for 1 or 2 coming in!
I most certainly will, I’ve got plenty. Thank you.
Looks great Joanie!
Thank you so much, Kristi!
Joanie,
Terrific photos–it looks so comforting!
My daughter is lucky enough to come home for lunch and she loves chicken soup–I like how I could whip this up and she’d have a soup choice for a couple of days.
Thanks!
Kirsten, you daughter is very lucky to be able to come home for lunch. I’m sure she appreciates being able to have lunch with you. Thanks so much for your kind words.