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Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with tender shredded chicken and egg noodles simmered in a light, golden broth. Ready in under 40 minutes, with carrots, celery, garlic, and a bright squeeze of lemon.
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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
  • 1 chicken breast about 8 oz
Vegetables and aromatics
  • 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
  • 3 oz egg noodles
Finishing
  • 0.25 lemon lemon juice juice of 1/4 lemon
  • 1 salt and 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 onion, carrots, and celery for 4 minutes, stirring until the vegetables start to soften and look glossy.
Build the broth
  1. Add the garlic and cook for 1 minute, then pour in the chicken broth and add dried thyme and dried parsley.
Simmer the chicken
  1. Add the chicken breast whole and simmer for 18-20 minutes, until the chicken is cooked through and easily flakes with a fork.
Shred and return chicken
  1. Remove the chicken, shred it, and return the shredded chicken to the pot so it disperses through the broth.
Cook the noodles
  1. Add the egg noodles and cook for 6-7 minutes, stirring occasionally, until tender.
Season and finish
  1. Squeeze in the lemon juice, then season with salt and pepper until the flavors pop and the broth tastes balanced.
  2. Garnish with fresh parsley right before serving for a fresh green finish.

Notes

Pro tip: keep the chicken breast whole during the first simmer so it stays juicy, then shred and return for the best texture. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop, adding a splash of broth or water if the noodles absorb liquid. Freezing isn’t recommended because egg noodles can soften too much after thawing. For a gluten-free swap, use gluten-free egg noodles and follow package cook times.