This small batch chicken noodle soup makes two generous bowls in a single 2-quart saucepan, so you get all the comfort of homemade soup without a giant pot of leftovers. Poached chicken breast, carrot, celery, onion, garlic, and tender pasta simmer together in a light, savory broth.
It is a good fit for a cozy dinner for two, a quiet night in, or a day when you want something warm and simple. The soup takes about 50 minutes with raw chicken, and you can cut that time by using chopped rotisserie chicken. The measurements are scaled for two, so nothing is wasted and you do not have to divide a big recipe in half.
Table of Contents
Why This Small Batch Chicken Noodle Soup Works
Small recipes need the right proportions, because there is less room to hide mistakes.
- Poaching the chicken first in lightly salted water keeps it tender, and the cooked meat goes into the broth only to heat through.
- Softening the carrot, celery, and onion in olive oil builds flavor before any liquid goes in.
- Four cups of broth is enough for two big bowls and keeps the soup brothy rather than stew-like.
- The pasta goes in last and cooks in just a few minutes, so it stays tender instead of turning mushy.
Ingredients for Small Batch Chicken Noodle Soup
- 2 boneless, skinless chicken breasts (about 6 ounces each), or 2 cups chopped cooked chicken or rotisserie chicken
- 1/4 teaspoon salt, for poaching, plus more to taste
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 3 cloves garlic, minced
- 1/8 teaspoon dried thyme
- 4 cups low sodium chicken broth
- 1 cup dried pasta (bowtie, shells, or another small shape)
- Freshly ground black pepper, to taste
How to Make Small Batch Chicken Noodle Soup
1. Poach the chicken. If you are using raw chicken, place the breasts in a saucepan, add 1/4 teaspoon of salt, and cover with water by about 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 10 to 12 minutes, skimming off any foam, until a thermometer in the thickest part reads 165 degrees F.
2. Shred the chicken. Move the chicken to a plate, let it cool for a few minutes, then chop it into bite-size pieces. Drain the pan if you are using the same one for the soup.
3. Saute the vegetables. Heat the olive oil in a 2-quart saucepan over medium-high heat. Add the onion, carrot, and celery and cook for about 8 minutes, stirring occasionally, until they soften and begin to turn golden at the edges. Add the garlic and thyme and cook for 1 minute, until fragrant.
4. Add the broth. Pour in the chicken broth and bring it to a boil. Lower the heat to a simmer, add the chopped chicken, and cook for about 10 minutes so the flavors blend.
5. Cook the pasta. Add the pasta and cook, stirring now and then, for about 5 minutes, until tender. The exact time depends on the shape you use.
6. Season. Taste, add salt and freshly ground pepper as needed, and serve hot.
How to Serve Small Batch Chicken Noodle Soup
Ladle the soup into two bowls and serve it hot with something to dip. Soft dinner rolls are a classic partner, and quick sheet pan breadsticks are fast to bake while the soup simmers.
If you want a bigger pot, the chicken noodle soup with egg noodles feeds a crowd, and the lemon chicken noodle soup adds a bright citrus note.
How to Store and Reheat Small Batch Chicken Noodle Soup
Refrigerate leftover soup within 2 hours in an airtight container. It keeps for up to 3 days.
Pasta keeps absorbing broth as it sits, so the soup will look thicker the next day. Reheat it on the stove over medium heat, adding a splash of broth or water, until it is steaming hot. If you plan to freeze some, freeze the soup without the pasta and add freshly cooked pasta when you reheat it.
Tips and Variations
- Use rotisserie chicken to save time. Skip the poaching step and stir 2 cups of chopped chicken in with the broth.
- Use a small, heavy pan. A 2-quart saucepan with a thick bottom keeps the vegetables from scorching.
- Do not overcook the pasta. Small shapes finish quickly, and they keep softening in the hot broth.
- Cook the pasta separately for leftovers. This keeps it from absorbing all the broth in the refrigerator.
- Add fresh herbs. A sprinkle of parsley or dill at the end brightens the broth.
- Change the vegetables. Diced potato, peas, or spinach all work in a small batch.
The Nebraska Extension chicken noodle soup recipe uses 165 degrees F as the target temperature for the chicken and stores leftover soup in a sealed container in the refrigerator for up to four days.
FAQ
Can I use rotisserie chicken in this soup?
Yes. Use about 2 cups of chopped rotisserie chicken and skip the poaching step. Add it with the broth so it warms through without drying out.
Why poach the chicken separately?
Poaching in plain, lightly salted water cooks the chicken gently and keeps it tender. The cooked meat then goes into the soup just to heat through, which also keeps the broth clear.
What pasta works best?
Small shapes such as bowties, shells, or small elbows are best. They fit on a spoon and cook in about 5 minutes.
How can I double this recipe?
Double all of the ingredients and use a 4-quart pot. The cooking times stay about the same, though the broth may take a little longer to come to a boil.
Why is my soup bland?
Salt in small amounts at the end and taste after each addition. A pinch more thyme, a little black pepper, or a squeeze of lemon juice can also wake up a mild broth.
Small Batch Chicken Noodle Soup
Ingredients
Main Ingredients
- 12 oz boneless, skinless chicken breasts 2 breasts, about 6 ounces each; or 2 cups chopped cooked chicken
- ¼ tsp salt for poaching, plus more to taste
- 1 tbsp olive oil
- 1 small onion chopped
- 1 medium carrot chopped
- 1 rib celery chopped
- 3 cloves garlic minced
- ⅛ tsp dried thyme
- 4 cup low sodium chicken broth
- 1 cup dried pasta bowtie, shells, or another small shape
- black pepper freshly ground, to taste
Instructions
Cooking
- Poach the chicken. Place the breasts in a saucepan with the 1/4 teaspoon salt, cover with water by 1 inch, bring to a boil, then simmer gently, covered, for 10 to 12 minutes, skimming foam, until a thermometer reads 165 degrees F.
- Move the chicken to a plate, cool for a few minutes, then chop into bite-size pieces.
- Heat the olive oil in a 2-quart saucepan over medium-high heat. Cook the onion, carrot, and celery for about 8 minutes, until softened and just golden. Add the garlic and thyme and cook 1 minute.
- Pour in the broth and bring to a boil. Lower to a simmer, add the chicken, and cook about 10 minutes.
- Add the pasta and cook about 5 minutes, stirring now and then, until tender.
- Season with salt and pepper to taste and serve hot.
