Small Batch Chicken Noodle Soup

This easy chicken noodle soup recipe is perfect for quick weeknight dinners or a light, comforting meal. Made with tender chicken, fresh vegetables, and your choice of pasta, it’s a flavorful and nourishing soup that comes together in under 30 minutes. Ideal for small batches, this homemade soup keeps well in the fridge and can be customized with different herbs, vegetables, or noodles. Perfect for families, meal prep, or cozy nights at home.

Ingredients

• 2 (6-ounce) boneless, skinless chicken breasts (or 2 cups cooked, chopped, or shredded rotisserie chicken)
• ¼ teaspoon salt
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 3 cloves garlic, minced
• ⅛ teaspoon dried thyme
• 4 cups low-sodium chicken broth
• 1 cup dried pasta (bowtie, shells, or any preferred type)
• Salt and pepper, to taste

Instructions

1. Cook the Chicken (if raw): Place chicken breasts in a pot and season with ¼ teaspoon salt. Add enough water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 10–12 minutes, skimming off any foam. Ensure the internal temperature reaches 170°F (77°C). Remove, let cool, and chop into bite-sized pieces.
2. Sauté Vegetables: In a medium pot, heat olive oil over medium-high heat. Add onion, carrot, and celery; cook 8 minutes, stirring occasionally, until softened. Add garlic and thyme; cook 1 minute more.
3. Add Broth and Chicken: Stir in chicken broth and bring to a boil. Reduce heat to low, add cooked chicken, and simmer 10 minutes to blend flavors.
4. Cook Pasta: Add pasta and cook, stirring occasionally, until tender, about 5 minutes.
5. Season: Taste and adjust with additional salt and pepper as needed. Serve hot.

Yields: About 4 servings

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Why You’ll Love This Recipe

• Quick and easy for weeknight dinners.
• Light yet comforting, perfect for chilly days or when you need a warm meal.
• Small batch means less leftovers while still satisfying.

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Tips

• Use a sharp knife for even vegetable chopping to ensure consistent cooking.
• Simmer gently after adding chicken to keep it tender and juicy.
• For extra flavor, save some chicken broth from cooking the chicken to use in the soup.

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Variations and Substitutions

• Chicken: Swap for shredded rotisserie chicken for a shortcut.
• Pasta: Use gluten-free pasta or egg noodles for variety.
• Vegetables: Add peas, corn, or zucchini for extra nutrients.
• Herbs: Fresh thyme or parsley can be used instead of dried for a fresher taste.

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FAQs

Q: Can I make this soup ahead of time?
A: Yes, store in the refrigerator for up to 3 days. Reheat gently on the stove.

Q: Can I freeze this soup?
A: Yes, freeze before adding pasta. Cook pasta fresh when reheating to avoid mushy noodles.

Q: How do I thicken the soup?
A: Mash a few vegetables into the broth or add a small slurry of cornstarch and water for a slightly thicker consistency.

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Serving Suggestions

• Serve with crusty bread or dinner rolls.
• Top with fresh parsley or grated Parmesan for added flavor.
• Pair with a light salad for a balanced meal.