Small Batch Chicken Noodle Soup Recipe

When it comes to preparing classic soup recipes in a small batch, it doesn’t get any better or more traditional than chicken noodle soup. However, when searching for a good homemade recipe, you most likely find only ones that are designed to feed a large family.

Although you can attempt to cut the recipe in half or even less, many recipes just don’t scale down well, and adjusting the ingredients for a smaller portion can be tricky. You might end up with a soup that’s too salty, too watery, or just not as flavorful.

And that is exactly why I made this small-batch recipe. Soup that will provide you enough for an immediate serving and leave you enough for a bowl the next day. Because we all know that soup tastes even better the next day!

The Noodle Debate: Thin Noodles vs. Egg Noodles

One of the most important decisions when making chicken noodle soup is what type of noodles to use. Traditional egg noodles are a popular choice, but they come with a downside – they tend to soak up a lot of liquid.

This can leave you with a soup that’s more like a stew by the time you’re ready to eat, especially in a small batch where there’s less broth to go around. That’s why thin noodles are often a better choice, particularly when making a small amount of soup.

Thin noodles, like angel hair or vermicelli, cook quickly and don’t absorb as much broth. This means you’re left with a soup that has plenty of flavorful broth to go around, even after the noodles have had time to sit in the soup.

Another benefit of using thin noodles is that they’re less likely to become overly soft or mushy, even if you need to reheat the soup later. In a small batch, where every ingredient counts, using thin noodles can help ensure that your soup stays just the way you like it – with a good balance of broth, chicken, and noodles.

What Type of Chicken To Use

When it comes to what type of chicken to use when making this small batch chicken noodle soup you can use either chicken thighs or chicken breast. Although the most flavor will come from skin-on, bone-in chicken thighs, I prefer using boneless, skinless chicken meat.

Not only does it take less time to cook, I almost always have a package of boneless, skinless chicken breast in my refrigerator. Although this is a healthier alternative, chicken thighs will give you even more flavor.

So really, the choice of what type of chicken to use in your soup is totally up to you.

Small Batch Chicken Noodle Soup

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 tsp olive oil
• 1 small onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 skinless, boneless chicken breast cut into bite size pieces
• 1/8 teaspoon dried Italian seasoning
• 1 container chicken broth (30 ozs)
• 1/2 cup thin pasta noodles, such as angel hair pasta or fideo cut spaghetti
• salt and pepper, to taste

INSTRUCTIONS

The first step in making this small batch chicken noodle soup is to prepare the vegetables. Start by dicing a small onion.

You can use white, yellow or a sweet onion for this recipe. If you only have a medium or large onion, use only half of the onion.

Next, cut a medium size carrot into small, bite size pieces. If you only have baby carrots, use 6-7 carrots instead.

Once you have your onions and carrots prepared, dice a rib of celery into small, bite size pieces.

Next, in a large saucepan heat oil over medium heat. Once the oil is hot add the onion, carrot, and celery.

Continue to cook until the vegetables are softened. This typically takes approximately 5 minutes.

Prepare the Chicken

While the vegetables are sautéing, prepare the chicken breast by cutting it into small, 1/2 inch cubes. You want the chicken pieces to be small enough that it goes well with the size of the other ingredients.

When the vegetables are tender and the chicken is diced, add it to the stockpot. Then stir in the dried Italian seasoning. Stir again and continue to saute until the chicken is cooked through.

Then stir in the chicken stock. Increase the heat to medium-high and bring the mixture to a boil. Once the pot is at a rapid boil stir in the pasta.

Cook uncovered over medium-high heat, stirring occasionally for 6 minutes or until pasta is al dente. Remove the pot from the heat and set aside.

The pasta will continue to soften as it sits in the hot liquid. Serve this small batch chicken noodle soup immediately, with a piece of homemade Artisan bread.

Possible Recipe Variations

Although I prefer traditional chicken noodle soup, there are some other ingredients that you can add or substitute in as well.

1. Add 1/8 teaspoon of sage to the pot as it is boiling. The sage will give your small batch chicken noodle soup an earthy flavor that you might enjoy.
2. Peel and dice a Yukon gold potato and add it to the chicken stock. Let the pot boil for 5 minutes before adding the noodles.
3. To add a little natural sweetness to this recipe, add 1/2 cup frozen sweet corn or peas.
4. Gluten-free option – use a gluten-free noodle option. I have used both Chickpea pasta and Rice pasta in this recipe and they both have turned out delicious. You may just need to adjust the cook time based on the pasta cooking instructions on the side of the package.
5. Switch up the type of noodles that you prefer. A common substitution is wide-egg noodles. Although, the egg noodles absorb more liquid than the smaller pasta so be prepared to add a little extra broth or water if needed.

Whether you’re looking for a quick weeknight meal or something to soothe you during the colder months, chicken noodle soup is a timeless choice. Opting for thin noodles over egg noodles can make all the difference, giving you a soup that’s perfectly balanced and full of flavor.

So next time you’re in the mood for something warm and comforting, remember that you don’t need a big pot to enjoy the simple pleasures of chicken noodle soup. And if you want to try another comfort food recipe for two, try my Easy Chicken and Dumplings Recipe – Made With Refrigerator Biscuit Dough!

For other easy, recipes for two, search the Recipe Index Page located at the top of each recipe article.

Enjoy! Mary

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