Best Weeknight Chicken Noodle Soup for Two One Pot Recipe
This easy one pot recipe is perfect for a cozy dinner for two, with tender chicken, flavorful vegetables, and comforting egg noodles cooked all in a single saucepan. Simple and quick to prepare, it's an ideal option for a hassle-free weeknight meal.
Equipment
- Large saucepan
Ingredients
- 2 teaspoons vegetable oil
- 1 small onion chopped fine
- 1 teaspoon tomato paste
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
- 3 cups chicken broth
- 1/8 teaspoon table salt
- 1 carrot peeled and sliced 1/4 inch thick
- 1 small celery rib sliced 1/4 inch thick
- 8 ounces boneless skinless chicken breasts, trimmed
- 2 ounces 1 cup egg noodles
- 1 tablespoon minced fresh parsley
Instructions
- Heat oil in a large saucepan over medium heat until shimmering. Add onion and cook until softened and lightly browned, about 5 to 7 minutes. Stir in tomato paste and thyme, and cook until fragrant, about 30 seconds. Stir in chicken broth and salt, scraping up any browned bits. Add carrot and celery, then bring the mixture to a simmer. Nestle chicken into the saucepan. Reduce heat to low, cover, and cook until chicken reaches 160°F, about 10 minutes.
- Transfer the chicken to a cutting board, let cool slightly, then shred into bite-sized pieces using two forks.
- Meanwhile, return the soup to a boil. Stir in noodles and cook until tender, about 5 to 8 minutes. Off the heat, stir in shredded chicken and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Serve immediately.
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