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bowl of egg noodles, carrots in bowl
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Chicken Soup for One

Make some comforting, delicious chicken soup for one in about 30 minutes. This warming recipe is easy, flavorful, and made in one pot. It's perfect for a quick winter dinner.
Course Lunch, Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 person

Equipment

  • Medium Pot
  • cutting board
  • knife
  • Measuring cups, spoons
  • Large Spoon

Ingredients

  • 1 Tablespoon butter or olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dried thyme or just under a teaspoon fresh
  • 1 Tablespoon chopped onions or 1 teaspoon dried onion flakes
  • ¼ teaspoon dried rosemary, chopped fine or just under a teaspoon fresh
  • 1 medium carrot sliced thin
  • 1 medium celery stalk sliced thin
  • 2 Tablespoons white wine optional
  • 2 teaspoons chicken bouillon paste
  • 1 ½ cup water (or substitute bouillon and water for 1 ½ cups chicken broth)
  • ¾ cup egg noodles
  • ½ cup cooked chopped chicken or rotisserie chicken
  • ½ teaspoon lemon juice optional

Instructions

  • In a medium pot, over medium-low heat, add 1 Tablespoon butter, ¼ teaspoon kosher salt, ¼ teaspoon dried thyme, ¼ teaspoon dried rosemary (finely chopped), 1 Tablespoon chopped onion, thinly sliced carrot, thinly sliced celery stalk.
  • Stir and cook until vegetables are tender, about 5-8 minutes.
  • Deglaze with 2 Tablespoons white wine (optional). Stir, add 2 teaspoons chicken bouillon paste and 1 ½ cup water (or 1 ½ cups chicken broth). Bring to boil. You can let this cook for longer, if desired.
  • Once soup is boiling, add ¾ cup egg noodles and ½ cup chopped cooked chicken. Cook about 6-8 minutes, or until noodles are cooked.
  • Add ½ teaspoon lemon juice (or squeeze a slice of lemon over soup), serve immediately.

Video

Notes

  • Using uncooked chicken? Chop chicken and cook it in your pot first. Cook for a couple minutes on each side, until largest piece is about 160-165 degrees in the center. Remove and return with egg noodles.
  • You can substitute the onion for 1 teaspoon of dried onion flakes since it's such a small amount.
  • Have fresh herbs? Substitute with almost 1 teaspoon each fresh thyme and chopped rosemary.
  • Add the white wine if desired, but you can skip it. I like the flavor it adds, same with the lemon juice.
  • Egg noodles are more traditional for chicken noodle soup, but you can use whatever noodles you have on hand. If using other noodles, you may need to add more broth as the noodles absorb it.
  • Use whatever vegetables you have on hand. Spinach, zucchini, broccoli, cauliflower, etc would be good in this soup.
  • Optional toppings: fresh herbs (thyme, parsley, etc), red pepper flakes, parmesan cheese.