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Small Batch Chicken Noodle Soup for two

Small Batch Chicken Noodle Soup for Two

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American
Servings 2

Equipment

  • Medium saucepan or small Dutch oven (2–3 quarts) Ideal for small batch cooking without overcrowding your ingredients
  • Wooden spoon or silicone spatula For stirring aromatics and soup
  • Chef’s knife and cutting board For prepping vegetables and herbs
  • Measuring cups and spoons To keep ingredient quantities accurate
  • Ladle For serving the soup into bowls

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 1 medium carrot peeled and sliced
  • 1 celery stalk diced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups low-sodium chicken broth homemade or store-bought
  • 1 cup cooked shredded chicken leftover rotisserie or poached
  • 3 ounces egg noodles about 1 heaping cup
  • 1 tablespoon chopped fresh parsley optional, for garnish
  • Juice of 1/4 lemon optional, for brightness

Instructions
 

Sauté the Vegetables

  1. Heat the olive oil in a medium saucepan over medium heat. Add chopped onion, carrot, and celery. Cook for 5–6 minutes until the vegetables start to soften and the onions are translucent. This trifecta of veggies—known as mirepoix—is the foundation of many great chicken soup recipes.

Add Garlic and Herbs

  1. Stir in the minced garlic, thyme, rosemary, salt, and pepper. Cook for 1 more minute until fragrant. You should start smelling that classic chicken noodle aroma—your kitchen is on its way to smelling like a cozy diner or grandma’s house.

Pour in the Broth

  1. Add the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let the flavors meld for about 5 minutes.

Add the Noodles

  1. Add the egg noodles and simmer until tender, about 6–8 minutes. If you're using homemade noodles for chicken noodle soup, adjust cook time accordingly—they often take less time than dried noodles.

Stir in the Chicken

  1. Add the cooked, shredded chicken to the pot and heat through for 3–4 more minutes. Don’t overcook, as chicken breast can dry out easily. This stovetop chicken noodle soup easy recipe gives you plenty of flexibility, so even leftover grilled or roasted chicken works wonderfully.

Garnish and Serve

  1. Remove the pot from heat. Taste and adjust seasoning with salt, pepper, or a splash of lemon juice for brightness. Garnish with chopped parsley, then ladle into bowls and serve warm.