Small Batch Chicken Noodle Soup

Course Soup

Cuisine American

Keyword chicken noodle soup for two, chicken soup for one, homemade chicken soup, soup for one

Prep Time 15

Cook Time 30

Total Time 45

Servings 2 servings

Chicken, carrot, celery, and small pasta in a light broth, made in a 2-quart pot for two bowls.

Ingredients

2 (6-ounce) boneless skinless chicken breasts OR 2 cups chopped pre-cooked/rotisserie chicken
¼ teaspoon salt
1 tablespoon olive oil
1 small onion chopped
1 medium carrot chopped
1 celery rib chopped
3 garlic cloves minced
⅛ teaspoon dried thyme
4 cups low-sodium chicken broth
1 cup dried small-shaped pasta (such as bowties or shells)

Directions

If you're using raw chicken, put it in a saucepan, sprinkle with the salt, and cover with about an inch of water. Bring to a boil, then turn the heat down, cover, and simmer gently for 10 to 12 minutes, until it reaches 165°F. Let it cool a little, then chop it. If you're using cooked chicken, skip this step.
Heat the oil in a 2-quart saucepan over medium-high heat. Cook the onion, carrot, and celery for about 8 minutes, until soft. Add the garlic and thyme and cook 1 minute more.
Pour in the broth and bring it to a boil, then lower to a simmer. Add the chicken and simmer for 10 minutes.
Stir in the pasta and cook until tender, about 5 minutes for small shapes. Taste, add salt if needed, and serve.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; boneless counted as raw chicken breast (the first choice), carrot counted as carrots, dried small-shaped pasta (the first choice counted). Brands and portions vary, so use it only as an approximation.