Chicken Noodle Soup for One
One pot and twenty minutes is all you need to make this quick and easy chicken noodle soup for one!
- 2 cups (1 14-ounce can) chicken broth
- 1 medium carrot sliced 1/2-inch
- 1 medium celery rib sliced 1/2-inch
- 1/4 cup diced onion
- 3/4 cup egg noodles
- 3/4 cup (3oz) diced or shredded cooked chicken
- 1/8 teaspoon poultry seasoning
- 1/8 teaspoon basil
- Salt and pepper
In a medium pot (with a lid), combine vegetables and chicken broth. Cover and bring to a simmer. Cook for 10 minutes.
Add noodles, chicken, and spices. Re-cover and cook according to noodle package instructions, until noodles are al dente. If broth level looks low, add 1/4 to 3/4 cup of filtered water. Salt and pepper to taste.
Serve and enjoy!
If starting with uncooked boneless skinless chicken breast:
Sprinkle both sides of your chicken with salt and pepper.
Heat your soup pot over medium heat. Spray with cooking spray or drizzle on a bit of your favorite cooking oil. Once hot, add chicken to the pan and cook until browned, 3 to 4 minutes.
Flip and repeat. Once browned, add about 1/2 inch of water to the pan, cover and cook for 5 to 8 minutes, until an instant-read thermometer inserted into the center of the breast reads 165°F--time will vary depending on the size of the piece of meat.
Remove from heat and allow to cool for 5 minutes before shredding or dicing.
Keep any remaining cooking liquid at the bottom of your pan (it will help flavor your soup) and continue to make your soup from step 1.