This Small Batch Chicken Noodle Soup recipe is perfect for two people.
Although it is easy to find several homemade soup recipes either in cookbooks or online, not many of them are designed to make two servings.
And in the middle of winter, or when you aren’t feeling well, there is nothing better than eating a warm bowl of soup.
Hearty vegetables that are sautéed until tender and then combined with chicken, chicken broth and noodles for the perfect comfort food meal.
Small Batch Chicken Noodle Soup
Extra Virgin Olive Oil
Skinless, boneless chicken breast
Dried Italian seasoning
Pasta, such as ditalini or fideo cut spaghetti
Salt and pepper, to taste
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. One 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.
- 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.
- Peel and dice a Yukon gold potato and add it with the chicken stock. Let the pot boil for 5 minutes before adding the noodles.
- To add a little natural sweetness to this recipe, add 1/2 cup frozen sweet corn or peas.
- 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.
- 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.
For other easy, recipes for two, search the Recipe Index Page.
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- 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 pasta, such as ditalini or fideo cut spaghetti
- salt and pepper, to taste
- In a large saucepan heat oil over medium heat and add the onion, carrot, and celery and cook until softened, approximately 5 minutes.
- Add the diced chicken and Italian seasoning to the pot, stir and saute until cooked through.
- Stir in the chicken stock. Bring the mixture to a boil and stir in pasta. Cook uncovered over medium - high heat stirring occasionally for 6 minutes or until pasta is al dente.
Recipe provided by iCookfortwo.com