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Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with tender egg noodles and shredded chicken in a golden, lightly herbed broth. Simmered in one pot for two, with fresh parsley and a bright squeeze of lemon to finish.
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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
  

Chicken breast
  • 1 chicken breast About 8 oz
Vegetables
  • 2 carrots Sliced
  • 2 celery Sliced
  • 0.25 onion Diced
  • 2 garlic Minced
Broth and seasonings
  • 4 cup chicken broth
  • 1 tbsp olive oil
  • 0.5 tsp dried thyme
  • 0.25 tsp dried parsley
Noodles and finishing
  • 3 oz egg noodles
  • 0.25 lemon Juice of 1/4 lemon
  • 0.5 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • 1 fresh parsley For garnish

Equipment

  • 1 medium saucepan

Method
 

Sauté the 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 just softened and glossy.
Build the broth
  1. Add the garlic and cook for 1 minute, stirring so it becomes fragrant but doesn’t brown.
  2. Pour in the chicken broth and add the dried thyme and dried parsley.
Simmer the chicken
  1. Add the chicken breast whole to the pot and bring to a gentle simmer, then simmer for 18-20 minutes until cooked through (no longer pink in the center).
  2. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth.
Cook the noodles
  1. Add the egg noodles and cook for 6-7 minutes until tender, stirring occasionally so they don’t stick.
Finish and garnish
  1. Squeeze in the lemon juice and season with salt and pepper to taste.
  2. Garnish with fresh parsley right before serving.

Notes

For the best texture, cook the noodles until just tender—then serve right away so they don’t keep absorbing broth. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or water. Freezing isn’t recommended because egg noodles can turn soft and grainy after thawing. For a lighter option, use low-sodium chicken broth and reduce added salt to taste.