Chicken Noodle Soup for Two
You don’t have to make a huge pot of soup, you can make this perfectly portioned chicken noodle soup for two recipe. It’s quick and easy comfort food.
Skip the dinner math of trying to figure out how to cut down a family sized recipe. Make this easy chicken noodle soup for two that you know will turn out perfectly. Plus, it takes less than 20 minutes, making it manageable any time you get the craving for a comforting bowl of soup.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Why This Recipe Works For Two
While some recipes work out perfectly if you halve the ingredient list to make a smaller batch, others you end up with strange, inconvenient amounts. Or you might end up with the with consistency or timing thrown off because of the reduced amounts.
I’ve done the adjusting for you so that my quick and easy homemade chicken noodle soup actually works for two. No need to guess and hope for the best! Just delicious soup, in the smaller amount that you actually need.
Tips For Quick Chicken Noodle Soup
To make this soup quickly, while still getting great flavor, we’re using ingredients that are simple and don’t take long to cook.
The boneless skinless chicken thighs get cut into half-inch pieces for quick cooking, but they are still juicy and have great flavor. Instead of wide egg noodles, look for the thinner “fine egg noodles” that only take a few minutes to cook through. And for the carrots, I just grab a small bag of the matchsticks so I don’t have to spend time peeling and cutting into even pieces.
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Recipe: Chicken Noodle Soup for Two
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
You don’t have to make a huge pot of soup, you can make this perfectly portioned chicken noodle soup for two recipe. It’s quick and easy comfort food.
Ingredients
- 1 Tbsp. vegetable oil
- 1 cups carrot matchsticks, roughly chopped
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 4 cups low-sodium chicken stock
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 1/2 lb. boneless skinless chicken thighs (about 2)
- 3/4 cups uncooked fine egg noodles (or other noodles with very short required cooking time)
Instructions
- Heat the oil in a large saucepan over medium heat. Add the carrot and onion. Cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and stir and cook for 30 seconds.
- Add the broth, salt, and pepper. Increase heat to high and cover the pot to bring it to a boil.
- Cut the chicken into ½ inch pieces. When the broth comes to a boil, stir in the chicken. Bring it back to a boil and then reduce heat to a simmer. Cook until chicken is cooked through, about 1 minute.
- Increase the heat to high and stir in the fine egg noodles. When it comes back to a boil, reduce to a simmer and cook until noodles are al dente, about 3 minutes.
- Taste and add more salt and pepper if desired.
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Thank you
You’re welcome, Jean! Hope you loved it.