Small Batch Chicken Noodle Soup
A two serving chicken noodle soup with poached chicken, carrot, celery, onion, garlic, and pasta, cooked in a 2 quart saucepan.
Equipment
- Saucepan
- Meat thermometer
Ingredients
Main Ingredients
- 12 oz boneless, skinless chicken breasts 2 breasts, about 6 ounces each; or 2 cups chopped cooked chicken
- ¼ tsp salt for poaching, plus more to taste
- 1 tbsp olive oil
- 1 small onion chopped
- 1 medium carrot chopped
- 1 rib celery chopped
- 3 cloves garlic minced
- ⅛ tsp dried thyme
- 4 cup low sodium chicken broth
- 1 cup dried pasta bowtie, shells, or another small shape
- ¼ tsp black pepper freshly ground, to taste
Instructions
Cooking
- Poach the chicken. Place the breasts in a saucepan with the 1/4 teaspoon salt, cover with water by 1 inch, bring to a boil, then simmer gently, covered, for 10 to 12 minutes, skimming foam, until a thermometer reads 165 degrees F.
- Move the chicken to a plate, cool for a few minutes, then chop into bite size pieces.
- Heat the olive oil in a 2 quart saucepan over medium high heat. Cook the onion, carrot, and celery for about 8 minutes, until softened and just golden. Add the garlic and thyme and cook 1 minute.
- Pour in the broth and bring to a boil. Lower to a simmer, add the chicken, and cook about 10 minutes.
- Add the pasta and cook about 5 minutes, stirring now and then, until tender.
- Season with salt and pepper to taste and serve hot.
Notes
Nutrition values are an estimate per serving. Chicken must reach 165 degrees F. Refrigerate leftovers within 2 hours; they keep up to 3 days. For freezing, freeze the soup without the pasta and add fresh pasta when reheating.