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Small batch chicken noodle soup made with tender chicken, pasta, and fresh vegetables in a rich broth. Made for one or two.
Featured Comment
“I have made this soup many times! Perfect portions and perfect taste!…”
– Trish
Quick Look
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Equipment: 2-quart saucepan
- Cook Method: Stovetop
- Servings: 2
- Difficulty: Easy
A high-protein chicken noodle soup you can make from scratch or pull together in 20 minutes with leftover or rotisserie chicken.
Why You’ll Love This Small Batch Chicken Noodle Soup
Most chicken noodle soup recipes make enough to feed a family of six. That’s not useful when you’re cooking for one and don’t want to eat the same soup for a week.
Scaling down a family-size chicken noodle soup recipe isn’t as simple as dividing by three. I’ve done it enough times to know that the ratios break, the pasta soaks up all the broth, and you end up with something thick and disappointing.
This version makes two bowls from one small saucepan. Enough for dinner tonight, maybe lunch tomorrow, and that’s it. No giant container taking over the fridge.
I poach the chicken separately in salted water before it goes into the soup. It’s a small extra step, and here’s why it matters. Poaching holds the water at a gentle simmer instead of a hard boil, which keeps the muscle fibers from seizing up and squeezing out their juices. The result is chicken that stays tender and moist, not stringy or dry. The gentle cooking also keeps the broth clean and clear.
If you’ve got leftover roast chicken or a rotisserie chicken in the fridge, skip that step entirely. Chop up about 2 cups, drop it in after the vegetables soften, and you’re eating in 20 minutes.
Looking for more single serving chicken soups? Try my chicken tortilla soup for one, chicken tortellini soup for one, or chicken stew for one.
Table of Contents
- Quick Look
- Why You’ll Love This Small Batch Chicken Noodle Soup
- Ingredient Notes
- Recipe Variations
- How To Make Chicken Noodle Soup For One Or Two
- Expert Tips
- Troubleshooting
- What To Serve With Chicken Noodle Soup
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Batch Chicken Noodle Soup Recipe
Ingredient Notes
If you have any ingredients leftover from this homemade chicken noodle soup for one or two, check out our Leftover Ingredients Recipe Finder.
Chicken: Use boneless, skinless chicken breasts or thighs. Breasts cook faster and give you lean, tender bites. Thighs stay juicier and bring more flavor to the broth, especially if you’re a dark meat fan. To save time, swap in about 2 cups of chopped cooked chicken or shredded rotisserie chicken and skip the poaching step. Leftover cooked chicken works well in single serving orange chicken or a chicken burrito bowl.
Olive oil: Extra virgin olive oil is what I reach for here. It gives the sautéed vegetables a rich, rounded flavor as they soften. Regular or light olive oil works too.
Onion, carrot, and celery: This combination is called mirepoix, and it’s the flavor foundation of almost every classic soup. Sautéing the three together until they soften and turn slightly golden is where your broth gets its depth. Don’t skip this step, and don’t rush it. These vegetables are also used in our single serving tortellini en brodo and single serving split pea soup recipes.
Garlic: Use fresh garlic cloves, minced. Add them to the pot after the vegetables have softened so they bloom in the warm oil without burning. Burnt garlic turns bitter fast.
Dried thyme: Thyme pairs naturally with chicken and holds up well to a long simmer. If you’d rather use fresh thyme, double the amount since dried herbs are more concentrated.
Salt: Used in two places: to season the chicken while poaching and to finish the soup before serving. Taste before adding more at the end, especially if your broth is already salted.
Low-sodium chicken broth: I use low-sodium so I can control the salt level myself. A good-quality brand like Swanson or Harvest Farms makes a noticeable difference in the final flavor. If you only have regular chicken broth, skip the added salt until you taste the finished soup.
Pasta: Small shapes like bowtie, shells, ditalini, or small elbows work best. They cook fast, hold their shape in the broth, and are easy to eat from a spoon. Egg noodles are the classic choice if you want a more traditional chicken noodle soup. Leftover pasta can go in minestrone soup for one or a small Italian pasta salad.
Recipe Variations
A few easy ways to change up this single serving chicken noodle soup based on what you have on hand or what you’re in the mood for.
Creamy Chicken Noodle Soup. Stir in 1/2 cup heavy cream or half-and-half at the end, after the pasta is cooked. The broth turns rich and silky without losing the chicken flavor underneath.
Lemon Chicken Soup. Finish each bowl with a squeeze of fresh lemon juice. The acid brightens the broth and makes every other flavor sharper. It’s a classic chef’s trick.
Chicken and Rice Soup. Swap the pasta for 1/2 cup of cooked white rice or brown rice. Add it in the last few minutes of cooking just to warm through.
Gluten-Free Chicken Soup. Use rice noodles, gluten-free pasta, or cooked rice in place of the regular pasta. Everything else stays the same.
Rotisserie Chicken Shortcut. Skip the poaching step and stir in about 2 cups of shredded rotisserie chicken after the vegetables soften. Cuts the total time to about 20 minutes.
No-Noodle Chicken Soup For Two. Skip the pasta entirely for a lighter chicken soup for two. Add extra vegetables like green beans, peas, or chopped kale in the last few minutes of cooking to keep it hearty.
How To Make Chicken Noodle Soup For One Or Two
Full ingredient amounts are in the recipe card below. This homemade chicken noodle soup for two is ready in 45 minutes from scratch, or 20 minutes with rotisserie chicken.
- Poach the chicken. If using cooked chicken, skip to step 2. For raw chicken, place the breasts in a saucepan, season with salt, and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 10 to 12 minutes, skimming off any foam that rises to the surface. The chicken is done when the internal temperature reaches 170°F. Remove, let cool for a few minutes, then chop into bite-size pieces.
- Sauté the vegetables. Heat the olive oil in a 2-quart saucepan over medium-high heat. Add the chopped onion, carrot, and celery. Cook for about 8 minutes, stirring occasionally, until softened and just starting to turn golden at the edges. Add the garlic and thyme and cook 1 minute more, until fragrant.
- Build the broth. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, add the chopped poached chicken or about 2 cups of shredded rotisserie chicken, and cook for 10 minutes so the flavors come together.
- Cook the pasta. Add the pasta and cook, stirring occasionally, until tender, about 5 minutes. Cook time will depend on the pasta shape you’re using.
- Taste and season. Add extra salt and freshly ground black pepper to taste. Serve hot.
Expert Tips
Use a heavy-bottomed saucepan. A 2-quart saucepan with a thick bottom distributes heat evenly and keeps the vegetables from scorching while they soften.
Don’t rush the mirepoix. The full 8 minutes of sautéing the onion, carrot, and celery is where most of your flavor comes from. If they’re still pale and crunchy, keep going.
Cook the pasta based on when you’ll eat it. If you’re eating the soup right away, cook the pasta in the broth so it releases starch and gives the soup more body. If you’re saving half for leftovers, cook the pasta separately and combine in each bowl as you serve, since pasta left in broth turns mushy overnight.
Taste before you salt. Chicken broth varies wildly in sodium. Always taste the finished soup before adding salt.
Troubleshooting
Why is my chicken noodle soup bland? The broth usually needs more salt, acid, or both. Add salt 1/4 teaspoon at a time and taste between each addition. Finish with a squeeze of fresh lemon juice to brighten the flavor. If it’s still flat, a splash of fish sauce or a pinch of chicken bouillon powder adds depth.
Why is my chicken tough and stringy? The water was boiling too hard during poaching. Hard boiling causes the muscle fibers in chicken breast to seize and squeeze out their juices. Keep the water at a gentle simmer with small bubbles barely breaking the surface.
Why are my noodles mushy? They cooked too long in the broth or sat in the finished soup while it cooled. Cook pasta just until tender and serve the soup right away. For leftovers, cook the pasta separately and combine in each bowl as you serve.
How do I fix soup that’s too salty? Add a splash of unsalted chicken broth or water to dilute. A squeeze of lemon juice also helps balance the salt by adding brightness.
What To Serve With Chicken Noodle Soup
A few easy sides that pair well with this small batch chicken noodle soup.
- Small Loaf of French Bread for dipping into the broth.
- Brussels Sprouts Salad for a crisp, fresh contrast.
- Cheddar Biscuits pulled apart and dunked into the soup.
- Small Batch Cornbread warm from the oven, with butter or honey.
Frequently Asked Questions
One serving of chicken noodle soup is about 1½ to 2 cups, depending on whether you’re eating it as a main dish or as a side. This recipe makes about 4 cups total, enough for two hearty main-dish servings or three smaller side servings.
Yes, but freeze the broth without the pasta. Cook the pasta fresh when you reheat the soup. Pasta frozen in broth turns mushy and falls apart when thawed. The broth and chicken will keep in the freezer for up to 3 months.
For a small batch chicken noodle soup that serves two, use about 12 ounces of raw boneless skinless chicken breast (two 6-ounce breasts) or 2 cups of cooked shredded chicken. This gives you generous chicken in every spoonful without overcrowding the broth.
Poach boneless skinless chicken breasts in gently simmering salted water for 10 to 12 minutes, or until the internal temperature reaches 170°F. Chicken thighs take about the same time. Pre-cooked rotisserie chicken just needs 2 to 3 minutes to warm through in the broth.
Chicken noodle soup keeps in the refrigerator for up to 4 days in an airtight container. The pasta will soften and absorb broth over time, so the texture is best within the first 2 days.
Chicken noodle soup has been a go-to comfort food for generations when people aren’t feeling well. The warm broth is easy to sip, keeps you hydrated, the soft pasta and tender chicken are gentle to eat, and the simple ingredients make it one of the easiest meals to reheat when you don’t feel like cooking.
RELATED: Best Soup 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:
If you’ve tried this small batch chicken 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 or 2 cups of chopped cooked chicken or rotisserie chicken
- 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
- Poach the chicken. If using cooked chicken, skip to step 2. For raw chicken, place the breasts in a saucepan, season with salt, and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 10 to 12 minutes, skimming off any foam that rises to the surface. The chicken is done when the internal temperature reaches 170°F. Remove, let cool for a few minutes, then chop into bite-size pieces.
- Sauté the vegetables. Heat the olive oil in a 2-quart saucepan over medium-high heat. Add the chopped onion, carrot, and celery. Cook for about 8 minutes, stirring occasionally, until softened and just starting to turn golden at the edges. Add the garlic and thyme and cook 1 minute more, until fragrant.
- Build the broth. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, add the chopped chicken, and cook for 10 minutes so the flavors come together.
- Cook the pasta. Add the pasta and cook, stirring occasionally, until tender, about 5 minutes. Cook time will depend on the pasta shape you're using.
- Taste and season. Add extra salt and freshly ground black pepper to taste. Serve hot.
Notes
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.