Small Batch Chicken Noodle Soup
Small batch chicken noodle soup made with tender chicken, hearty noodles, and fresh vegetables in a flavorful broth. Perfectly portioned for one or two servings.
Servings: 3 servings
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
Serving: 1serving | Calories: 361kcal | Carbohydrates: 24g | Protein: 41g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 390mg | Potassium: 1018mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3500IU | Vitamin C: 6.1mg | Calcium: 47mg | Iron: 1.5mg
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