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–+ servings

Hearty Chicken Noodle Soup for Two

A cozy and satisfying choice among recipes for two, this hearty chicken noodle soup is packed with flavor and makes use of a few clever shortcuts for homemade taste without the all-day simmer. With aromatic veggies, tender shredded chicken, and quick-cooking egg noodles, this comforting soup is perfect for any weeknight dinner for two.
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Total Time 1 hour 25 minutes
Course Soup
Cuisine American
Servings 2

Equipment

  • Medium saucepan
  • Tongs
  • Forks for shredding chicken

Ingredients
  

  • 1 12-ounce bone-in split chicken breast, trimmed
  • ⅛ teaspoon table salt
  • Pinch of pepper
  • 2 teaspoons vegetable oil
  • 1 small onion chopped fine
  • 1 celery rib minced
  • 1 carrot peeled and cut into ½-inch pieces
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 3 cups chicken broth
  • 1 bay leaf
  • ½ cup wide egg noodles
  • 1 tablespoon minced fresh parsley

Instructions
 

  • Prepare and Brown Chicken: Pat the chicken dry using paper towels and lightly season with salt and pepper. In a medium saucepan, heat the vegetable oil over medium-high until it just begins to smoke. Add the chicken, skin-side down, and cook until well browned—about 6 minutes. Transfer to a plate and pour off excess fat, keeping just 1 tablespoon in the pan.
  • Sauté Aromatics: Add the onion, celery, and carrot to the reserved fat in the saucepan. Cook over medium heat, stirring regularly, until the vegetables are softened—approximately 5 minutes. Stir in the thyme and cook until fragrant, about 30 seconds. Mix in the flour and stir for 1 minute. Gradually whisk in the chicken broth while scraping up any browned bits.
  • Simmer Chicken and Broth: Return the chicken along with any juices to the pot and add the bay leaf. Simmer gently until the chicken reaches 160°F at the thickest part, about 20–22 minutes, flipping once halfway through. Remove the chicken and let cool slightly. Discard the skin and bones, then shred the meat using two forks.
  • Finish the Soup: Remove the bay leaf and return the pot to a simmer. Add egg noodles and cook until they're tender, about 8 minutes. Remove from heat, add shredded chicken, and allow to warm through—about 2 minutes. Stir in parsley, adjust seasoning with salt and pepper, and serve hot.

Notes

  • Avoid overcooking the chicken to prevent it from drying out.
  • If substituting ingredients, make sure to adjust the cooking times for vegetables and pasta shapes accordingly.
  • This recipe offers a rich homemade flavor using store-bought broth, thanks to browning the chicken and building layers of flavor with a simple roux and fresh herbs.
Variations
Hearty Chicken Noodle Soup with Leeks, Fennel, and Orzo
Replace:
Onion with ½ leek (white and light green parts only), halved and sliced ¼ inch thick
Celery with ½ fennel bulb, cored and chopped
Egg noodles with ¼ cup orzo
Hearty Chicken Noodle Soup with Tomatoes, Zucchini, and Shells
Omit carrot
Use:
½ cup medium shells instead of egg noodles
1 zucchini, cut into ½-inch pieces
1 tomato, cored and chopped
Keyword chicken noodle soup for two, cozy dinner recipes for two, easy homemade soup for two, quick comfort meals for two, recipes for two, small batch chicken noodle soup
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