Chicken Noodle Soup for Two Recipe
Introduction
Chicken noodle soup is a comforting classic that’s quick and easy to make for two. This version is packed with tender chicken, fresh vegetables, and delicate egg noodles, perfect for a cozy meal any day of the week.
Ingredients
- 1 Tbsp. butter
- 1 cup carrot matchsticks, roughly chopped
- ½ small onion, chopped
- 1 clove garlic, minced
- 4 cups low-sodium chicken stock
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- ½ lb. boneless skinless chicken thighs (about 2)
- ¾ cups uncooked fine egg noodles (or other noodles with very short required cooking time)
Instructions
- Step 1: Melt the butter in a large saucepan over medium-low heat. Add the carrot and onion. Increase heat to medium and cook, stirring occasionally, until softened, about 3-4 minutes. Add the garlic, stir, and cook for 30 seconds.
- Step 2: Pour in the chicken stock, then add salt and pepper. Increase heat to high and cover the pot to bring the broth to a boil.
- Step 3: Cut the chicken into ½ inch pieces. When the broth boils, stir in the chicken. Bring back to a boil, then reduce to a simmer. Cook until the chicken is cooked through, about 1 minute.
- Step 4: Increase heat to high and stir in the egg noodles. When it returns to a boil, reduce heat to a simmer and cook until noodles are al dente, about 3 minutes.
- Step 5: Taste the soup and adjust salt and pepper as desired.
Tips & Variations
- Use chicken breast instead of thighs for a leaner option, but watch cooking time to avoid dryness.
- Add fresh herbs like thyme or parsley for extra flavor.
- For a gluten-free version, swap egg noodles with rice noodles or gluten-free pasta.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the noodles or chicken. Avoid freezing as noodles may become mushy upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken instead of cooking chicken thighs?
Yes, shredded rotisserie chicken can be added at the end of cooking to warm through, which reduces overall cooking time.
How can I make the soup more flavorful?
Simmer the broth with additional aromatics like celery, bay leaves, or fresh herbs before adding the chicken and noodles. Adding a splash of lemon juice before serving also brightens the flavor.
PrintChicken Noodle Soup for Two Recipe
A comforting and simple Chicken Noodle Soup recipe designed for two servings. This classic soup features tender chicken thighs, finely chopped vegetables, and delicate egg noodles simmered in a flavorful low-sodium chicken broth. Perfect for a quick, warm meal on a chilly day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Ingredients
- 1 Tbsp. butter
- 1 cup carrot matchsticks, roughly chopped
- ½ small onion, chopped
- 1 clove garlic, minced
- 4 cups low-sodium chicken stock
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- ½ lb. boneless skinless chicken thighs (about 2)
- ¾ cups uncooked fine egg noodles (or other noodles with very short required cooking time)
Instructions
- Prepare the vegetables: Melt the butter in a large saucepan over medium-low heat. Add the carrot and onion, then increase the heat to medium. Cook, stirring occasionally, until the vegetables soften, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Add broth and seasoning: Pour in the low-sodium chicken stock and season with salt and pepper. Increase heat to high and cover the pot, bringing the broth to a boil.
- Cook the chicken: Cut the boneless skinless chicken thighs into ½ inch pieces. Once the broth boils, stir in the chicken pieces. Return to a boil, then reduce heat to a simmer and cook until the chicken is cooked through, about 1 minute.
- Add the noodles: Increase heat back to high and stir in the uncooked fine egg noodles. When the soup returns to a boil, reduce heat to simmer and cook until the noodles are al dente, about 3 minutes.
- Season to taste and serve: Taste the soup and adjust salt and pepper if needed. Ladle into bowls and enjoy warm.
Notes
- Use low-sodium chicken stock to control the salt level and keep the soup heart-healthy.
- Fine egg noodles are chosen for their quick cooking time, but any short-cooking noodle can be substituted.
- Chicken thighs are preferred for their tenderness and flavor but chicken breast can be used for a leaner option.
- Do not overcook the noodles to avoid mushy texture; follow the 3-minute cooking time closely.
Keywords: chicken noodle soup, easy soup recipe, quick chicken soup, low sodium soup, comfort food for two
