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Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with tender shredded chicken and perfectly cooked egg noodles simmered in a golden broth. This American-style comfort soup is portioned for 2 and brightened with a squeeze of lemon.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1 chicken breast about 8 oz
Vegetables and aromatics
  • 2 carrots sliced
  • 2 celery sliced
  • 0.25 onion diced
  • 2 garlic minced
Broth and seasonings
  • 4 cup chicken broth
  • 1 tbsp olive oil
  • 0.5 tsp dried thyme
  • 0.25 tsp dried parsley
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Noodles and finishing
  • 3 oz egg noodles
  • 0.25 lemon juice of 1/4 lemon
  • 1 fresh parsley for garnish

Equipment

  • 1 medium saucepan

Method
 

Sauté the vegetables
  1. Heat olive oil in a medium saucepan over medium heat, then sauté the onion, carrots, and celery for 4 minutes until slightly softened and fragrant.
  2. Stir in the garlic and cook for 1 minute, keeping it from browning, then pour in the chicken broth and add dried thyme and dried parsley.
Simmer the chicken
  1. Add the chicken breast whole to the pot, then simmer for 18-20 minutes until cooked through and no longer pink in the center, keeping the broth at a gentle simmer.
  2. Remove the chicken and shred it, then return the shredded chicken to the pot so it warms through in the broth.
Cook the noodles and finish
  1. Add the egg noodles and cook for 6-7 minutes until tender, stirring occasionally so they cook evenly.
  2. Squeeze in the lemon juice, then season with salt and black pepper to taste for a bright finish.
  3. Garnish with fresh parsley and serve hot with the noodles suspended in the broth.

Notes

For best texture, keep the soup at a gentle simmer when cooking the chicken and noodles—boiling hard can overcook the noodles. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the stove until warmed through, adding a splash of broth or water if the noodles soak up liquid. Freezing is not recommended because egg noodles can turn soft after thawing. Dairy-free is easy here—this recipe is naturally dairy-free; for a lower-sodium option, use low-sodium chicken broth and adjust salt at the end.