There is nothing quite like a bowl of chicken noodle soup when the weather turns, you are tired, or you just want something warm and simple. Most recipes make a big stockpot meant for a family or a freezer. This one is sized for two: eight ounces of chicken thighs, four cups of broth and a cup of egg noodles in a single saucepan. The chicken gets a quick sear for flavor, the vegetables soften in butter, and the noodles go in at the very end so they stay tender instead of turning soggy. It takes under an hour and makes two generous bowls, with no giant pot to babysit.
Why you’ll like it
- Made for two: a small pot makes about five cups, which is two generous bowls.
- Real flavor from simple steps: searing the chicken and softening the vegetables in butter builds depth that plain simmering cannot.
- One pot: the chicken, vegetables, broth and noodles all cook in the same saucepan.
- Easy ingredients: onion, carrot, celery, garlic, broth and egg noodles are everyday grocery items.
- Noodles that stay tender: added at the end and timed carefully, they do not turn to mush.
What makes it work
Boneless chicken thighs. Thighs stay juicy and flavorful through simmering, and they shred easily. They are more forgiving than breast meat, which can turn dry and stringy if it cooks a few minutes too long.
Searing first. Browning the chicken in olive oil leaves caramelized bits on the bottom of the pot. When the vegetables and broth go in, those bits dissolve into the soup and give it a savory, roasted note.
A classic base. Onion, carrot and celery cooked gently in butter until soft are the heart of the broth. Thyme and a bay leaf add a quiet herbal background without taking over.
Low-sodium broth. Because the soup reduces slightly as it simmers, starting with low-sodium broth keeps you in control. Taste at the end and add salt a little at a time.
Noodles last. Egg noodles cook in a few minutes and keep absorbing broth after they are done. Adding them near the end and cooking them just until tender keeps the soup brothy and the noodles pleasantly chewy.
How it’s sized for two
The big-pot versions of this soup call for ten cups of stock and a rotisserie chicken or more. Scaling that down to a small saucepan is simple because the ratios stay the same: four cups of broth, eight ounces of chicken, a cup of dry noodles and about one and a half cups of chopped vegetables. That makes roughly five cups of soup, which fills two big bowls.
A 3-quart saucepan or small Dutch oven is ideal. It holds the soup with a little room to simmer, and the chicken sears in a single layer on the bottom of the same pot.
If you are cooking for just one night, there is nothing to plan around. If you want leftovers, the storage section below explains how to keep the noodles from soaking up all the broth.
Ingredients for chicken noodle soup
Exact amounts are in the recipe card below. Here is how to choose each one.
- Chicken thighs: boneless and skinless. Trim any large pieces of fat. Chicken breasts also work if you check them a few minutes early.
- Onion, carrot and celery: chop them into small, even pieces so they soften at the same rate.
- Garlic and thyme: two cloves of garlic and a small pinch of dried thyme, added once the vegetables are soft.
- Bay leaf: one leaf, removed before serving.
- Chicken broth: low-sodium, so you can season the soup yourself.
- Egg noodles: wide egg noodles are classic. Any small pasta can stand in, but check the cooking time on the package.
- Butter and olive oil: oil for the sear, butter for the vegetables.
- Parsley: an optional sprinkle for freshness.
How to make chicken noodle soup
- Season the chicken with salt and pepper.
- Sear the chicken in olive oil until browned and set it aside.
- Soften the onion, celery and carrot in butter, then add the garlic and thyme.
- Add the broth, bay leaf and chicken and simmer until the chicken is cooked.
- Shred the chicken and discard the bay leaf.
- Cook the noodles in the soup, return the chicken, season and serve.
Step-by-step notes
Searing. Pat the chicken dry so it browns instead of steams. Cook it for about 4 minutes per side. It does not have to cook through yet, since it will finish in the broth.
Softening the vegetables. After the chicken comes out, lower the heat, add the butter and cook the onion, celery and carrot for 5 minutes, stirring. Scrape the bottom of the pot as they cook to loosen the browned bits. Add the garlic and thyme for 1 minute, until fragrant.
Simmering. Add the broth, the bay leaf and the chicken with any juices on the plate. Bring it to a boil, then reduce the heat and simmer for about 15 minutes. Check that the thickest piece of chicken has reached 165°F with an instant-read thermometer.
Shredding. Lift the chicken out and pull it apart with two forks. Discard the bay leaf.
Cooking the noodles. Stir the noodles into the simmering broth and cook them for 6 to 8 minutes, until just tender. Return the chicken to the pot and taste. Add the rest of the salt, and a bit more if needed, until the broth tastes savory and well seasoned.
Tips and variations
- Use rotisserie chicken as a shortcut. Skip the searing and simmer the vegetables in the broth first, then stir in about a cup and a half of shredded rotisserie chicken with the noodles.
- Taste the broth before salting. Brands vary a lot, so add salt a little at a time.
- Do not overcook the noodles. They continue to soften in the hot soup, so pull the pot off the heat as soon as they are just tender.
- Swap the pasta. Small shapes like elbow macaroni or rotini work in place of egg noodles.
- Add a little brightness. A squeeze of lemon juice stirred in at the end lifts the flavor.
- Make it spicier. A pinch of crushed red pepper in the broth adds a gentle warmth.
What to serve with it
This soup is a full meal, but a few simple sides make it feel like a proper dinner.
- Crusty bread or warm rolls for dunking.
- Crackers for the classic soup-and-saltines combination.
- A grilled cheese sandwich for a cozy pairing.
- A simple green salad with a lemony dressing.
If you like cozy one-pot dinners, our one pot chicken and rice for two is another easy weeknight option.
Storage and keeping the noodles tender
Refrigerate leftover soup within 2 hours and eat it within 3 to 4 days. Noodles keep absorbing broth as they sit, so they will be softer the next day. If you plan to have leftovers, store the noodles apart from the broth and combine them when you reheat.
Reheat the soup on the stove until it is hot throughout, to 165°F, adding a splash of broth or water if it has thickened. To freeze the soup, leave the noodles out and freeze the broth, vegetables and chicken for 2 to 3 months, then cook fresh noodles when you reheat it.
A hot bowl, a spoon and two people at the table: sometimes that is exactly what a day calls for.
Frequently asked questions
What ingredients are usually in chicken noodle soup?
Chicken, onion, carrot, celery, garlic, broth and egg noodles, with herbs such as thyme and a bay leaf. This small-batch version uses all of those.
What gives chicken noodle soup the best flavor?
Searing the chicken, softening the vegetables in butter, using a good broth and seasoning at the end all build flavor. Chicken thighs add more richness than breasts.
Is there an easy chicken noodle soup recipe?
Yes. This one uses one pot and everyday ingredients. For an even faster version, use shredded rotisserie chicken and skip the searing step.
Can I make chicken noodle soup creamy?
You can stir a small splash of cream into the finished soup, but this recipe is a classic clear broth. Add any cream at the very end, over low heat.
How do I keep the noodles from getting soggy?
Add them last, cook them just until tender, and store leftover noodles separately from the broth so they do not keep soaking up liquid.
Print
Chicken Noodle Soup for Two
- Total Time: 55 minutes
- Yield: 2 servings
Description
Small-batch chicken noodle soup for two: seared chicken thighs, onion, carrot and celery, and egg noodles in a savory broth.
Ingredients
- 8 ounces boneless, skinless chicken thighs
- 1/2 teaspoon kosher salt, divided, plus more to taste
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 1/2 cup sliced celery
- 1/2 cup chopped carrot
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 cup dry wide egg noodles
- chopped fresh parsley, to garnish (optional)
Instructions
- Pat the chicken dry and season with half of the salt and all of the pepper.
- Heat the olive oil in a 3-quart saucepan over medium-high heat. Sear the chicken for about 4 minutes per side, until browned. Transfer to a plate.
- Lower the heat to medium and add the butter. Cook the onion, celery and carrot for 5 minutes, stirring, until softened. Add the garlic and thyme and cook for 1 minute.
- Pour in the broth, add the bay leaf and the chicken with any juices, and bring to a boil. Reduce to a simmer and cook for about 15 minutes, until the chicken reaches 165°F.
- Remove the chicken and shred it with two forks. Discard the bay leaf.
- Stir the noodles into the simmering soup and cook for 6 to 8 minutes, until tender. Return the chicken to the pot, season with the remaining salt and more to taste, and ladle into bowls. Top with parsley.
Notes
Equipment: 3-quart saucepan or small Dutch oven, tongs, instant-read thermometer
- Thighs stay juicier than breasts in a soup, but breasts work if you check them early.
- Shortcut: use about 1 1/2 cups of shredded rotisserie chicken and skip the searing; simmer the vegetables in the broth first.
- Taste before adding more salt, since broth varies.
- Egg noodles are the classic; any small pasta works, but check the time.
- For leftovers, cook extra noodles separately so they do not soften in the soup.
- Doneness: The soup is ready when the chicken reaches 165°F, the vegetables are tender and the noodles are just tender, not mushy.
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Noodles soften as they sit, so for leftovers, store the noodles apart from the broth. Reheat to 165°F, adding a splash of broth if the noodles have absorbed it. Freeze the soup without the noodles for 2 to 3 months.
- Cook chicken to an internal temperature of 165°F and refrigerate leftovers within 2 hours (USDA FSIS).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
