Go Back

Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with tender shredded chicken and egg noodles in a golden, herb-flecked broth. Simmered aromatics and cooked noodles right in the pot for a cozy, weeknight-ready bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1 chicken breast About 8 oz, cooked whole then shredded.
Vegetables
  • 2 carrots Sliced.
  • 2 celery Sliced.
  • 0.25 onion Diced.
  • 2 garlic Minced cloves.
Broth and seasonings
  • 4 cup chicken broth Use low-sodium if preferred; adjust salt at the end.
  • 1 tbsp olive oil
  • 0.5 tsp dried thyme
  • 0.25 tsp dried parsley
Noodles and finishing
  • 3 oz egg noodles Cook until tender (not mushy).
  • 0.25 lemon Juice of 1/4 lemon.
  • 0.25 salt To taste; add after lemon.
  • 0.25 pepper To taste; add after lemon.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a medium saucepan over medium heat, then sauté onion, carrots, and celery for 4 minutes, until slightly softened and fragrant.
Build the broth
  1. Add garlic and cook for 1 minute, then pour in chicken broth and stir in dried thyme and dried parsley.
Simmer the chicken
  1. Add the chicken breast whole and simmer for 18-20 minutes until cooked through.
Shred and return to the pot
  1. Remove the chicken from the pot, shred it, then return the shredded chicken to the broth.
Cook the noodles
  1. Add egg noodles and cook for 6-7 minutes until tender.
Finish and garnish
  1. Squeeze in lemon juice, then season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot.

Notes

For best texture, keep the noodles at a gentle simmer and serve right away so they don’t absorb extra broth. Store leftovers in the refrigerator up to 3 days; reheat on the stovetop with a splash of broth. Freeze is not recommended because egg noodles can soften during thawing. For a lower-carb swap, use zucchini noodles or a small amount of shirataki noodles instead of egg noodles.