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Small Batch Chicken Noodle Soup

Small batch chicken noodle soup with a golden broth and tender egg noodles cooked in one pot. Simmer whole chicken until just cooked through, then shred and finish with a bright lemon squeeze and fresh parsley.
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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: 540
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
  • 0.75 tsp salt To taste
  • 0.5 tsp black pepper To taste
Noodles and finish
  • 3 oz egg noodles
  • 0.25 lemon lemon Juice of 1/4 lemon
  • 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. Sauté the onion, carrots, and celery for 4 minutes, stirring until slightly softened and fragrant.
Build the broth base
  1. Add the garlic and cook for 1 minute. 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. Simmer for 18-20 minutes until cooked through, keeping the broth at a gentle simmer.
Shred and return chicken
  1. Remove the chicken breast from the pot and shred it. Return the shredded chicken to the soup.
Cook the noodles
  1. Add the egg noodles to the pot. Cook for 6-7 minutes until tender, stirring occasionally so they don’t stick.
Finish and season
  1. Squeeze in the lemon juice. Season with salt and pepper to taste, then taste and adjust as needed.
Garnish
  1. Garnish with fresh parsley. Serve hot in two bowls and let the noodles settle for 1-2 minutes for best texture.

Notes

Pro tip: Keep the simmer gentle once the chicken is in so the breast stays tender. Store leftovers in the fridge up to 3 days; noodles may absorb broth, so add a splash of water or broth when reheating. Freezing is not recommended because egg noodles can soften too much. If you want a lighter option, use low-sodium chicken broth and increase lemon juice to keep the flavor bright.