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This small batch chicken noodle soup is warm, comforting, and made with tender chicken, hearty noodles, and fresh vegetables in a flavorful broth. It’s quick to prepare and perfectly portioned for one or two servings.
Featured Comment
“I have made this soup many times! Perfect portions and perfect taste!…”
– Trish
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and quick prep make this soup perfect for any day of the week.
- Full of Flavor: Fresh vegetables, tender chicken, and herbs create a rich, comforting broth.
- Perfect Portion: Designed for one or two servings, so you get just the right amount without waste.
- Easy to Double: Need more? This recipe scales up easily for extra bowls.
This small batch chicken noodle soup is one of my go-to comfort meals.
I love how it comes together with tender chicken, hearty noodles, and fresh vegetables in a flavorful broth. It’s just the right size when I want homemade soup without making a huge batch.
Looking for more small batch soup recipes made with chicken? Try our chicken tortilla soup for one, chicken tortellini soup for one, tortellini en brodo, or our chicken stew for one.
Ingredients
If you have any ingredients leftover from this easy chicken soup recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use boneless, skinless chicken breasts or thighs for tender pieces in the soup. For a shortcut, add about 2 cups chopped cooked chicken.
- Salt and Dried Thyme: Season the soup and adjust to taste.
- Olive Oil: Extra virgin olive oil adds rich flavor. Use lighter olive oil for a milder taste.
- Vegetables: One small onion, one celery stalk, one carrot, and three garlic cloves build flavor and add nutrition. These vegetables also work well in our small slow cooker pot roast and single serving split pea soup recipes.
- Chicken broth: Use a good-quality brand like Swanson or Harvest Farms for a rich base. Leftover broth can be used in single serving soup recipes like lasagna soup for one or borscht for one.
- Pasta : Use small to medium dried pasta. Smaller shapes cook faster and are easier to eat in soup. Extra pasta can be used in crawfish pasta for one or a small Italian pasta salad.
Recipe Variations
Chicken noodle soup is classic, but you can easily change it up with these simple variations.
- Gluten-Free: Use rice noodles or gluten-free pasta for the same flavor without the gluten.
- Creamy: Stir in 1 cup coconut milk or heavy cream while the soup simmers for a richer texture.
- Spicy: Add chopped jalapeños or 1/2 teaspoon red pepper flakes for extra heat.
- Vegetable-Packed: Add bell peppers, zucchini, spinach, or kale in the last few minutes of cooking so they stay fresh and vibrant.
- Protein Swap: Use turkey or tofu instead of chicken for a different protein option.
How To Make Chicken Noodle Soup
See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Chicken: If using cooked chicken, skip this step. For raw chicken, place it in a pot, season with salt, and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 10–12 minutes, skimming off any foam. Cook until the internal temperature reaches 170°F. Remove, cool, and chop into bite-sized pieces.
- Sauté Vegetables: In a medium pot, heat olive oil over medium-high heat. Add onion, carrot, and celery; cook about 8 minutes, stirring occasionally, until softened. Add garlic and thyme; cook 1 minute more.
- Make the Base: Stir in chicken broth and bring to a boil. Reduce heat, add chicken, and simmer 10 minutes to blend flavors.
- Cook Pasta: Add pasta and cook, stirring occasionally, until tender, about 5 minutes.
Expert Tips
- Add Vegetables: Broccoli, peas, green beans, or corn make the soup heartier and more nutritious.
- Use Cooked Chicken: About 2 cups of leftover or rotisserie chicken saves time.
- Season Before Serving: Taste and adjust with more salt or spices if needed.
What To Serve With Chicken Noodle Soup
This chicken soup is great on its own, but these sides make the meal even better:
Frequently Asked Questions
Yes. Use about 2 cups of chopped cooked chicken or shredded rotisserie chicken and skip the poaching step.
Egg noodles are classic, but any small to medium pasta like rotini, shells, or elbow macaroni works well.
Yes. Store the soup without the noodles in the refrigerator for up to 3 days. Cook the noodles separately and add them when reheating.
Cook the noodles just until tender and avoid simmering them too long in the soup. You can also cook them separately and add just before serving.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you’ve already added pasta, it may soften over time.
Yes, but for the best texture, freeze the soup without the noodles. Add freshly cooked noodles after thawing and reheating.
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 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 use 2 cups of chopped cooked chicken or shredded 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
- Cook the Chicken: If using cooked chicken, skip this step. For raw chicken, place it in a pot, season with salt, and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 10–12 minutes, skimming off any foam. Cook until the internal temperature reaches 170°F. Remove, cool, and chop into bite-sized pieces.
- In a medium pot, heat olive oil over medium-high heat. Add onion, carrot, and celery; cook about 8 minutes, stirring occasionally, until softened. Add garlic and thyme; cook 1 minute more.
- Stir in chicken broth and bring to a boil. Reduce heat, add chicken, and simmer 10 minutes to blend flavors.
- Add pasta and cook, stirring occasionally, until tender, about 5 minutes.
- Taste and add extra salt and pepper, if needed.
Notes
- Add Vegetables: Broccoli, peas, green beans, or corn make the soup heartier and more nutritious.
- Use Cooked Chicken: About 2 cups of leftover or rotisserie chicken saves time.
- Season Before Serving: Taste and adjust with more salt or spices if needed.
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.