Chicken Noodle Soup Small Batch Recipe

Chicken noodle soup, an all-time comfort food, has this incredible ability to soothe, warm, and nourish the soul. Whether you’re battling a cold, craving a nostalgic dish, or simply looking for a meal that’s easy to prepare yet packed with flavor, chicken noodle soup is the ultimate choice. While you can certainly grab a canned version from the store, there’s something so special about making it yourself from scratch. It’s a process that not only lets you control the quality of ingredients, but it also fills your home with irresistible aromas.

Now, let’s take it a step further. We’re talking about a small-batch recipe, which is perfect if you’re looking to prepare a hearty meal without making a whole pot of soup that you’ll have to eat for days. A small batch allows for a fresher, more personalized approach to the dish while still keeping it simple enough for anyone to enjoy making.

In this guide, we’ll walk you through the steps to create the perfect small-batch chicken noodle soup. We’ll dive into the ingredients, offer some expert tips, and explore creative variations to tailor the recipe to your personal taste.

Chicken Noodle Soup Small Batch Recipe

Here’s a recipe that yields about 2-3 servings, ideal for a cozy meal that doesn’t require a ton of leftovers:

Ingredients Needed (for 2-3 Servings)

• 1 tablespoon olive oil – This will form the base for sautéing your aromatics and adds a subtle richness.
• 1 medium onion, chopped – A classic soup base ingredient that adds sweetness and depth.
• 2 medium carrots, peeled and diced – These provide a touch of sweetness and texture.
• 1 stalk celery, diced – This gives the soup an earthy, slightly peppery flavor.
• 2 garlic cloves, minced – Garlic is essential for bringing out the umami flavor in the soup.
• 1 bay leaf – A small touch that elevates the entire flavor profile.
• 1 teaspoon dried thyme – Adds that herbaceous, earthy note that’s quintessential to chicken soup.
• 1 teaspoon salt (adjust to taste) – Enhances all the flavors in the soup.
• 1/2 teaspoon black pepper – Adds a mild heat and balances the flavors.
• 3 cups chicken broth (preferably homemade or low-sodium) – This is the liquid base of your soup and needs to be flavorful.
• 1 cup cooked chicken, shredded – If you have leftover roast chicken, that works perfectly here.
• 1/2 cup egg noodles – The star of the dish, providing that satisfying chewy texture.
• 1 tablespoon fresh parsley, chopped – A garnish that adds a pop of freshness and color.

Cooking Instructions

Now that you’ve got your ingredients ready, let’s get cooking!

1. Prep Your Ingredients

   • Chop the onion, carrots, celery, and garlic. Shred your chicken (this is a great use for leftover roasted or rotisserie chicken). Measure out the broth, noodles, and spices.

2. Sauté The Aromatics

   • Heat the olive oil over medium heat in a medium-sized pot. Once it’s warm, add the onions, carrots, and celery. Sauté for about 5-7 minutes until they soften, stirring occasionally to prevent burning.
   • Add the garlic, thyme, and bay leaf, and cook for another minute until fragrant.

3. Add The Broth

   • Pour in the chicken broth, stir in the salt and pepper, and bring it to a gentle simmer. This will take about 5 minutes, and as the broth heats up, the flavors will begin to meld together.

4. Cook The Noodles

   • Add the egg noodles to the simmering broth. Let them cook for about 6-8 minutes, or until they’re tender but still have a slight bite. Stir occasionally to ensure the noodles don’t stick to the bottom of the pot.

5. Add The Chicken

   • Once the noodles are cooked, add in your shredded chicken and stir to combine. Let the soup simmer for another 2-3 minutes to heat the chicken through.

6. Finish With Parsley

   • Remove the pot from the heat, discard the bay leaf, and stir in the fresh parsley. Taste and adjust the seasoning if needed, adding more salt or pepper if desired.

7. Serve

   • Ladle the soup into bowls and enjoy it hot!

Ingredient Insights

Understanding the role each ingredient plays in the soup can help elevate your cooking game:

• Olive Oil: It’s the foundation of your sauté, but you could substitute it with butter for a richer flavor. Olive oil also provides some healthy fats that help with the absorption of fat-soluble vitamins.
• Aromatics (Onion, Carrot, Celery, Garlic): Known collectively as a mirepoix in French cuisine, these veggies provide the backbone of your soup’s flavor. The sweetness of the onions, the earthy flavor of the celery, and the slightly peppery bite of the carrots create a harmonious base.
• Chicken Broth: The quality of your broth is crucial. Homemade is always ideal, as it offers a richer, more complex flavor. Low-sodium store-bought versions work well, but always taste and adjust your seasoning toward the end.
• Egg Noodles: These noodles are a classic choice for chicken soup due to their texture. You could swap them for other types of pasta, such as small shells, or even rice, if you’re looking to change it up.
• Chicken: Rotisserie chicken is a time-saver, but if you have the time, cooking your own chicken adds an extra depth of flavor. For an even richer broth, you can add the bones of the cooked chicken back into the soup as it simmers.

Expert Tips

1. Broth Matters

   Homemade broth is a game-changer. If you have the time, try making your own by simmering chicken bones, vegetables, and herbs for several hours. This results in a more gelatinous, flavorful broth that will give your soup a depth of taste you just can’t get from store-bought versions.

2. Use The Right Noodles

   Egg noodles are classic for a reason-they hold up well in soup and don’t get mushy. If you use other pasta types, keep an eye on them to avoid overcooking.

3. Flavor Layers

   Don’t skimp on the seasonings! The thyme, bay leaf, and garlic are there to build layers of flavor. Taste your soup as it cooks and feel free to add more salt, pepper, or herbs based on your personal taste.

4. Leftovers? Turn It Into Something New

   Leftover chicken noodle soup can be turned into chicken pot pie filling, or you could simply freeze it for a quick meal later.

Recipe Variations

• Add Leafy Greens

  For a pop of color and added nutrients, toss in some spinach, kale, or parsley at the end of cooking. This gives the soup a fresh twist and boosts the vitamin content.

• Spicy Kick

  If you love a little heat, try adding a pinch of red pepper flakes or a diced fresh chili to the soup while sautéing the veggies. This will bring a warm, spicy undertone to the dish.

• Creamy Version

  If you prefer a creamier soup, stir in a splash of heavy cream or half-and-half at the end. This creates a more indulgent, velvety texture.

• Gluten-free

  Swap out the egg noodles for gluten-free pasta or rice for a gluten-free version of this soup. Just be sure to keep an eye on the texture, as different gluten-free noodles can behave differently in the broth.

Final Words

Chicken noodle soup is truly one of those recipes that feels like a hug in a bowl. It’s simple yet nourishing, and when made from scratch, the flavors are so much richer than anything you’ll find in a can. Plus, making a small batch ensures it’s always fresh and just the right amount to feed a couple of people-no leftovers sitting in the fridge for days.