Chicken Noodle Soup for Two
You donโt have to make a huge pot of soup, you can make this perfectly portioned chicken noodle soup for two recipe. Itโs 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.
Iโve 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, weโre using ingredients that are simple and donโt 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 โfine egg noodlesโ that only take a few minutes to cook through. And for the carrots, I just grab a small bag of the matchsticks so I donโt have to spend time peeling and cutting into even pieces.
For another delicious soup recipe designed for two, try my Pasta e Fagioli for Two next time.
PrintRecipe: Chicken Noodle Soup for Two
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Entrรฉe
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This cozy chicken noodle soup has that slow-simmered, all-day vibe but comes together quickly. The trick is using smart shortcuts: matchstick carrots (sometimes labeled shredded) so thereโs no peeling and chopping, store-bought chicken stock, and a quick sautรฉ of the carrots and onion in butter for that rich, almost schmaltzy flavor. I use chicken thighs cut into small pieces so they cook quickly but still bring that meaty, comforting taste. Fine egg noodles finish cooking right in the broth in just a few minutes. If youโre making the soup ahead, cook the noodles separately so they donโt soak up all the broth as it rests in the fridge. Happy cooking,
Christine
Ingredients
- 1 Tbsp. butter
- 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
- Melt the butter in a large saucepan over medium-low heat. Add the carrot and onion. Increase heat to medium. 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 ยฝ 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.
Love this recipe? Iโd appreciate it if you could scroll down and add a *5 star rating* to help others know theyโll love it as well!
Thank you
You’re welcome, Jean! Hope you loved it.