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Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with a golden, lightly herbed broth and tender egg noodles, simmered for a quick weeknight bowl. Shredded chicken and fresh parsley finish the flavor with a bright lemon note.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1 chicken breast about 8 oz
  • 2 carrots sliced
  • 2 celery sliced
  • 0.25 onion diced
  • 2 clove garlic minced
  • 4 cup chicken broth
  • 1 tbsp olive oil
  • 0.5 tsp dried thyme
  • 0.25 tsp dried parsley
  • 0.25 lemon lemon juice juice of 1/4 lemon
  • 0.5 salt and pepper to taste
  • 3 oz egg noodles
  • 1 fresh parsley for garnish

Equipment

  • 1 medium saucepan

Method
 

Sauté vegetables
  1. Heat the olive oil in a medium saucepan over medium heat, then sauté the onion, carrots, and celery for 4 minutes until they begin to soften.
  2. Add the garlic and cook for 1 minute, stirring until fragrant.
Simmer the broth and chicken
  1. Pour in the chicken broth and add the dried thyme and dried parsley, stirring to combine.
  2. Add the chicken breast whole and simmer for 18-20 minutes, until the chicken is cooked through and no longer pink in the center.
  3. Remove the chicken from the pot, shred it, and return the shredded chicken to the soup.
Cook noodles and finish
  1. Add the egg noodles and cook for 6-7 minutes until tender.
  2. Squeeze in the lemon juice and season with salt and pepper to taste.
  3. Garnish with fresh parsley and serve hot.

Notes

Pro tip: Simmer gently once the broth is simmering so the chicken stays tender; if the soup thickens while holding, loosen with a splash of broth or water. Store leftovers covered in the refrigerator up to 3 days; freezer not recommended because egg noodles can soften when thawed. For a lighter option, use reduced-sodium chicken broth and keep the olive oil to 1 tsp instead of 1 tbsp.