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Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with tender egg noodles simmered in a flavorful broth, plus shredded chicken for classic comfort. This stovetop recipe cooks quickly for two and finishes with a bright lemon-garnish touch for a clean, hearty bowl.
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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 soup base
  • 1 chicken breast About 8 oz, cooked whole then shredded.
  • 2 carrots Sliced.
  • 2 celery Sliced.
  • 0.25 onion Diced (about 1/4 onion).
  • 2 garlic Minced (2 cloves).
  • 4 cup chicken broth For simmering.
  • 1 tbsp olive oil For sautéing vegetables.
  • 0.5 tsp dried thyme Add to broth.
  • 0.25 tsp dried parsley Add to broth.
  • 3 oz egg noodles Cook until tender (6–7 minutes).
  • 0.25 lemon Juice of 1/4 lemon, added at the end.
  • 0.1 salt and pepper To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat the olive oil in a medium saucepan over medium heat, then sauté the onion, carrots, and celery for 4 minutes until slightly softened and fragrant.
  2. Add the garlic and cook for 1 minute, stirring constantly to avoid browning.
Simmer broth with chicken
  1. Pour in the chicken broth and add the dried thyme and dried parsley, stirring to combine.
  2. Add the chicken breast whole and simmer for 18–20 minutes until cooked through and no longer pink in the center.
  3. Remove the chicken from the pot and shred it, then return the shredded chicken to the soup.
Cook noodles and finish
  1. Add the egg noodles and cook for 6–7 minutes until tender, keeping the soup at a gentle simmer.
  2. Squeeze in the lemon juice, then season with salt and pepper to taste.
  3. Garnish with fresh parsley and serve hot.

Notes

Pro tip: keep the soup at a gentle simmer once the chicken is added so the chicken stays tender and the broth remains clear. Store leftovers in the refrigerator up to 3 days; reheat on the stove with a splash of broth or water. Freezing is not recommended because egg noodles can soften too much after thawing. For a lighter option, use low-sodium chicken broth and reduce added salt; it keeps the flavor bright with the lemon finish.