Bone in chicken noodle soup for two is a small batch pot that tastes like it simmered all afternoon. A single seared split chicken breast flavors the broth from the bone, and a handful of egg noodles, carrots, celery, and onion turn it into a cozy dinner for two in under an hour.
Cooking one breast at a time means no giant pot of leftovers and no wasted ingredients. The chicken browns first for deeper flavor, simmers until just cooked through, and then gets shredded back into the soup. The whole thing takes about 55 minutes, and most of it is simple simmering.
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Why This Bone In Chicken Noodle Soup Recipe Works
Chicken on the bone gives the broth body and a richer taste than boneless meat. Searing the breast skin side down creates browned bits in the pot that dissolve into the soup, and a spoonful of flour gives the broth just enough body to feel hearty without turning thick.
This bone in chicken noodle soup is also scaled to the pot. With four cups of broth and a cup of wide egg noodles, two bowls come out generous, and the noodles cook right in the broth so they soak up flavor.
Ingredients for Bone In Chicken Noodle Soup
- 1 bone in split chicken breast (about 12 ounces), trimmed
- 1/4 teaspoon salt, plus more to taste
- 1 pinch black pepper
- 2 teaspoons vegetable oil
- 1 small onion, finely chopped
- 1 rib celery, minced
- 1 medium carrot, peeled and cut into 1/2 inch pieces
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 cup wide egg noodles (about 2 ounces)
- 1 tablespoon minced fresh parsley
How to Make Bone In Chicken Noodle Soup
1. Season the chicken
Pat the chicken dry with paper towels and season it with a pinch of the salt and the pepper. Dry skin browns better.
2. Brown the chicken
Heat the oil in a medium saucepan over medium-high heat until it shimmers. Place the chicken skin side down and cook until the skin is deep golden, about 6 minutes. Move the chicken to a plate and pour off the extra fat, leaving about 1 tablespoon in the pan.
3. Cook the vegetables
Reduce the heat to medium and add the onion, celery, and carrot. Cook for about 5 minutes, until softened. Stir in the thyme for 30 seconds.
4. Add the flour and broth
Stir in the flour and cook for 1 minute. Slowly whisk in the broth, scraping up the browned bits from the bottom of the pan.
5. Simmer the chicken
Return the chicken and any juices to the pot and add the bay leaf. Bring to a boil, then lower the heat and simmer gently until the thickest part of the chicken reaches 165 degrees F, about 20 to 22 minutes, flipping once halfway through.
6. Shred the chicken
Move the chicken to a plate and let it cool slightly. Discard the skin and bones, then shred the meat with two forks. Remove the bay leaf.
7. Cook the noodles
Bring the broth back to a boil, add the egg noodles, and cook for 6 to 8 minutes, until tender. Return the shredded chicken to the pot, warm it through for about 2 minutes, then stir in the parsley and adjust the salt before serving.
How to Serve Bone In Chicken Noodle Soup
A warm roll is the natural partner for a bowl of soup. Try honey butter dinner rolls or a wedge of cornbread with creamed corn for dunking. For something fresh on the side, add a tray of roasted vegetables, or turn it into a cozy lunch with grilled cheese and creamy tomato soup for a soup and sandwich spread.
How to Store and Reheat Bone In Chicken Noodle Soup
Cool the soup and refrigerate it within 2 hours in an airtight container. It keeps for 3 to 4 days, although the noodles will keep absorbing broth. Reheat on the stove over medium heat, adding a splash of broth or water, until the soup is steaming hot at 165 degrees F. If you plan to freeze it, leave out the noodles and add fresh ones when you reheat.
Tips and Variations for Bone In Chicken Noodle Soup
For extra flavor, add a little garlic or celery salt with the vegetables. You can stir in peas or corn at the end for more color. Noodle brands cook at different speeds, so start checking a minute or two early. For a creamier soup, add a splash of cream or milk near the end of cooking.
If you want to compare methods, the noodle timing here lines up with the University of Minnesota Extension chicken noodle soup recipe adapted by USDA, which boils egg noodles for 6 to 7 minutes.
Frequently Asked Questions About Bone In Chicken Noodle Soup
Why use a bone in chicken breast for soup?
The bone and skin add richness to the broth that boneless chicken cannot match, and the meat stays juicy while it simmers.
Can I double this bone in chicken noodle soup recipe?
Yes. Use a larger pot, double the chicken, vegetables, and broth, and keep an eye on the noodle cooking time.
What can I use instead of egg noodles?
Small pasta shapes like rotini or broken spaghetti work well. Adjust the cooking time to match the package directions.
Can I make bone in chicken noodle soup ahead of time?
You can make the soup through the chicken and broth step and refrigerate it, then add the noodles when you reheat so they stay firm.
How do I know the chicken is done?
Use an instant read thermometer in the thickest part of the breast. It should read 165 degrees F before you shred it.
Bone In Chicken Noodle Soup for Two
Ingredients
Main Ingredients
- 1 bone in split chicken breast (about 12 oz) trimmed
- ¼ tsp salt plus more to taste
- 1 pinch black pepper
- 2 tsp vegetable oil
- 1 small onion finely chopped
- 1 rib celery minced
- 1 medium carrot peeled and cut into 1/2 inch pieces
- 1 tsp minced fresh thyme or 1/4 tsp dried
- 1 tbsp all-purpose flour
- 4 cup low-sodium chicken broth
- 1 bay leaf
- 1 cup wide egg noodles about 2 oz
- 1 tbsp minced fresh parsley
Instructions
Cooking
- Pat the chicken dry and season with a pinch of the salt and the pepper.
- Heat the oil in a medium saucepan over medium-high heat until it shimmers. Cook the chicken skin side down until deep golden, about 6 minutes. Move it to a plate and pour off the extra fat, leaving about 1 tablespoon.
- Reduce the heat to medium and cook the onion, celery, and carrot for about 5 minutes until softened. Stir in the thyme for 30 seconds.
- Stir in the flour for 1 minute, then slowly whisk in the broth, scraping up the browned bits.
- Return the chicken and juices to the pot and add the bay leaf. Boil, then simmer gently until the chicken reaches 165 degrees F, about 20 to 22 minutes, flipping once.
- Move the chicken to a plate to cool slightly. Discard the skin and bones, shred the meat, and remove the bay leaf.
- Return the broth to a boil, add the noodles, and cook 6 to 8 minutes until tender. Add the chicken, warm for about 2 minutes, then stir in the parsley and adjust the salt.
