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Small Batch Chicken Noodle Soup

Small batch chicken noodle soup simmers tender chicken breasts with carrots, celery, herbs, and wide egg noodles in chicken broth. Shredded chicken and fresh parsley finish this cozy stovetop soup.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 0.5 yellow onion medium, diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cloves garlic minced
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 1 lb chicken breasts boneless, skinless
  • 4 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 4-quart pot over medium heat. Add the onion, carrots, celery, salt, and pepper and cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic and thyme and cook for 30 seconds.
  3. Add the bay leaf, chicken broth, and chicken breasts. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes, until the vegetables are tender and the thickest part of each chicken breast reaches 165°F.
  4. Transfer the chicken to a plate and discard the bay leaf. Bring the soup to a boil, add the egg noodles, and cook according to the package directions until tender, usually 6–8 minutes.
  5. Shred the chicken with two forks, return it to the pot, and stir in the parsley.

Notes

For tender chicken, check the thickest part of each breast for 165°F and avoid overcooking. Refrigerate leftovers for 3–4 days; freezing is possible, though the noodles may soften. For a gluten-free swap, use gluten-free noodles.