This post may contain affiliate links. Please read our disclosure policy.
Who doesn’t love a steaming bowl of chicken noodle soup? Especially when it’s homemade and just the right amount for one or two people. This classic comfort food dish is simple, delicious, and totally doable for a weeknight dinner. We’re talking about a blend of tender chicken, hearty noodles, and perfectly cooked veggies swimming in a savory broth. So, let’s get cozy and make some scrumptious small batch chicken noodle soup!
If you’re in search of additional single serve soup recipes made with chicken, we’ve got just what you need. Experience our richly flavored Chicken Tortilla Soup, savor the comforting flavors of Chicken Tortellini Soup, and enjoy the heartiness of our vegetable-packed Chicken Stew.
Why You’ll Love This Chicken Soup Recipe
- Ease: This recipe takes minimal effort, making it a breeze to prepare.
- Flavor: Loaded with a blend of spices and herbs, every spoonful is a delight.
- Perfect Size: The recipe yields just a few bowls, so no worries about waste.
- Doubles Well: Need more servings? The recipe easily doubles to suit your needs.
RELATED: 40 Easy Recipes For College Students
Chicken noodle soup is a classic comfort food dish made primarily from chicken, noodles, and vegetables simmered in a flavorful broth.
Tracing its roots back to ancient Greece and different parts of Asia, chicken noodle soup has been a comforting staple for centuries. Whether you’re sick or just craving something warm and homey, this soup seems to have universal appeal.
Ingredient Notes
- Chicken: Whether you go for boneless, skinless chicken breasts or thighs, you’re on the right track for tender meat. If you have leftover chicken, 2 cups of chopped cooked chicken will do the trick.
- Salt and dried thyme: These aren’t just seasonings; they’re essential for amplifying the overall taste of your soup. Feel free to adjust the amounts according to your palate.
- Olive oil: Extra virgin olive oil is the top pick for this recipe because it’s minimally processed, rich in flavor, and packed with nutrients. If you prefer something lighter, a milder olive oil works well too.
- Vegetables: The recipe calls for a small onion, one stalk of celery, one carrot, and three garlic cloves. These are your base veggies, providing both flavor and nutrition. Want to add more? Go right ahead! These vegetables are also used in our Slow Cooker Pot Roast and our Split Pea Soup.
- Chicken broth: Quality is key here. Opt for reputable brands like Swanson or Harvest Farms to ensure your soup has a rich and robust flavor. Use any leftover broth in another soup recipe like Lasagna Soup or in Chicken Tetrazzini.
- Pasta : Small to medium-sized dried pasta is recommended. The size and shape are up to you, but smaller pieces generally cook more quickly and are easier to eat in a soup. Consider using leftover pasta in creamy Crawfish Pasta.
Remember, these ingredients aren’t just fillers; they’re what make your chicken noodle soup go from good to great. And if you need to make a substitution, you’ve got options!
Recipe Variations
Chicken noodle soup may be a classic, but that doesn’t mean you can’t get creative with it. Whether you’re looking to accommodate dietary restrictions or simply want to try something new, here are some exciting variations to experiment with:
- Gluten-Free Soup: Swap out the traditional pasta for gluten-free alternatives like rice noodles or gluten-free elbow macaroni. With the right broth and vegetables, you won’t miss the original.
- Creamy Chicken Soup: Transform your traditional clear broth into a creamy delight. Simply add a cup of coconut milk or heavy cream during the simmering process for a richer, more decadent texture.
- Spicy Chicken Soup: If you’re a fan of heat, throw in some chopped jalapeños or a teaspoon of red pepper flakes. It’s a great way to liven up your bowl and warm you from the inside out.
- Veggie-Loaded: Make it a veggie-centric meal by adding in extra vegetables like bell peppers, zucchini, or even some leafy greens like spinach or kale. Just add them in during the last few minutes of cooking to maintain their crispness.
- Protein Swap: Chicken is the staple protein here, but feel free to substitute with other lean meats like turkey or even tofu for a vegetarian twist.
Each of these variations offers a unique take on the traditional chicken noodle soup, making it easy for you to customize your bowl to fit your taste or dietary needs.
RELATED: Best Soup Recipes For One
How To Make Chicken Noodle Soup
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Chicken: Skip this step if you’re using pre-cooked chicken. For raw chicken, place it in a pot, season with salt, and cover with cool water about an inch above the chicken. Set the pot on medium-high heat and bring the water to a boil. Once boiling, reduce heat to low, cover, and simmer. Skim off any foam that forms. After 10-12 minutes, check for doneness—your instant-read thermometer should read 170 degrees F. Remove chicken, let it cool, and chop into bite-sized pieces.
- Sauté the Veggies: Heat olive oil in a medium-sized pot over medium-high heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally. Incorporate the garlic and thyme, cooking for an additional minute.
- Craft the Soup Base: Pour in your quality chicken broth and bring it to a boil. Turn down the heat to low, add the prepped chicken, and let it simmer for about 10 minutes to blend the flavors.
- Cook the Pasta: Add your preferred small to medium-sized pasta to the pot. Stir and cook until the pasta is tender, which should take around 5 minutes.
And there you have it—a flavorful, comforting small batch chicken noodle soup made right in your own kitchen.
Expert Tips
- Incorporate Extra Veggies: Elevate your chicken noodle soup with additional vegetables. Good options include broccoli, peas, green beans, and corn. The more, the merrier—and more nutritious!
- Utilize Leftover Chicken: Save yourself some prep time by using about 2 cups of already cooked chicken. Store-bought rotisserie chicken works great as well.
- Prioritize Quality Broth: A premium chicken broth can make all the difference. Opt for tried-and-true brands like Kitchen Basics or Swanson to ensure your soup is packed with flavor.
- Don’t Skimp on Seasoning: Always taste your soup before serving. Feel free to add extra salt or other seasonings to suit your personal preferences.
Serving Suggestions
This small batch chicken noodle soup is a classic comfort food all on its own, but pairing it with the right side dishes or extras can make your meal even more satisfying. Whether you’re indulging solo or sharing with someone special, here are some delightful serving suggestions:
- Crusty Bread: A warm, rustic loaf of sourdough or french bread is perfect for soaking up the remaining broth in your bowl. You can also lightly toast the bread with a drizzle of olive oil and a sprinkle of garlic powder for added flair.
- Simple Salad: Pair your hearty soup with a light, refreshing Italian Chopped Salad.
- Cheese Toasties: Take a slice of your favorite bread, layer it with cheese like cheddar or Gruyère, and toast it until melty. The gooey cheese and crispy bread make for an irresistible side.
- Avocado Slices: For a dose of healthy fats, slice up a small ripe avocado and place it on top of your soup. The creamy texture and mild flavor will add a unique touch to your bowl.
- Herb Garnish: A sprinkle of freshly chopped herbs such as parsley, chives, or dill can bring a burst of color and flavor to your soup. It’s a simple yet effective way to elevate your dish.
By incorporating one or more of these serving suggestions, you’ll transform a simple bowl of chicken noodle soup into a well-rounded, scrumptious meal.
Frequently Asked Questions
Absolutely, you can freeze this soup, but it’s best to do so before adding the pasta, as cooked pasta doesn’t freeze well. To reheat, simply thaw the soup in the fridge overnight or use the microwave. Warm the soup in a small saucepan over low heat and cook your pasta separately to add into individual bowls. Your frozen soup will stay good for up to 3 months.
Noodles have a tendency to absorb extra liquid from the soup, which can result in a softer, mushier texture as the soup cools. To maintain firmer noodles, keep your pasta separate from the soup until you’re ready to eat. Simply add the desired amount of pasta to your bowl when serving.
About 3 to 4 days in an airtight container.
Absolutely, 2 cups of chopped cooked chicken will work.
You can use rice, quinoa, or gluten-free pasta.
Other Must-Try Single Serving Soup Recipes
Looking for more cozy and satisfying small batch soup recipes? You’re in the right place. Explore our curated list to find your next go-to comfort food that’s perfectly portioned for one.
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 carrot , chopped
- 1 celery stalk , 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
- 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 meat 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.
Make the soup
- Heat a medium-sized saucepan 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 thyme 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.
Notes
- Incorporate Extra Veggies: Elevate your chicken noodle soup with additional vegetables. Good options include broccoli, peas, green beans, and corn. The more, the merrier—and more nutritious!
- Utilize Leftover Chicken: Save yourself some prep time by using about 2 cups of already cooked chicken. Store-bought rotisserie chicken works great as well.
- Prioritize Quality Broth: A premium chicken broth can make all the difference. Opt for tried-and-true brands like Kitchen Basics or Swanson to ensure your soup is packed with flavor.
- Don’t Skimp on Seasoning: Always taste your soup before serving. Feel free to add extra salt or other seasonings to suit your personal preferences.
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.