One pot and twenty minutes is all you need to make this quick and easy chicken noodle soup for one!
Course Main Course
Total Time 20minutes
2cups(1 14-ounce can) chicken broth
1medium carrotsliced 1/2-inch
1medium celery ribsliced 1/2-inch
3/4cup(3oz) diced or shredded cooked chicken
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.