Go Back

Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with a golden, herb-scented broth, tender egg noodles, and shredded chicken. Simmer the chicken right in the pot for easy flavor and a cozy, light finish with fresh parsley and lemon.
Print Recipe Pin Recipe
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
  

Soup base and chicken
  • 1 chicken breast About 8 oz; keep whole while simmering to stay juicy.
  • 2 carrots Slice into thin rounds for quick tender-crisp cooking.
  • 2 celery Slice thin so it softens in the first sauté.
  • 0.25 onion Dice small for even distribution.
  • 2 garlic Minced.
  • 4 cup chicken broth Use low-sodium if you want more control over salt.
  • 1 tbsp olive oil For sautéing aromatics.
Seasoning and noodles
  • 0.5 tsp dried thyme
  • 0.25 tsp dried parsley
  • 3 oz egg noodles Cook until tender, 6-7 minutes.
  • 0.25 lemon Use the juice of 1/4 lemon.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

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, stirring until glossy and slightly softened.
Build the broth
  1. Add the garlic and cook for 1 minute, then pour in the chicken broth and stir in the dried thyme and dried parsley.
Simmer the chicken
  1. Add the chicken breast whole and simmer for 18-20 minutes, until cooked through, with gentle bubbling and steam rising steadily.
Shred and return
  1. Remove the chicken, shred it into bite-size pieces, and return the shredded chicken to the pot so it heats through.
Cook the noodles
  1. Add the egg noodles and cook for 6-7 minutes until tender, stirring occasionally so they don’t stick.
Finish with lemon and garnish
  1. Squeeze in the lemon juice, then season with salt and pepper to taste for a bright, balanced flavor.
Serve
  1. Ladle into bowls and garnish with fresh parsley so the soup looks fresh and herb-flecked.

Notes

For best texture, don’t let the noodles overcook—add them only after the chicken is shredded. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop (you may need a splash of broth). Freezing: not ideal because noodles can soften further, but it’s possible. Dietary swap: use gluten-free egg noodles if you need gluten-free.