Introduction

This comforting chicken noodle soup for two is perfect for a cozy meal any day. It features tender chicken, fresh vegetables, and delicate egg noodles simmered in a flavorful broth. Quick to make, it’s an ideal homemade soup for when you want something warm and satisfying.

A white bowl filled with clear yellow broth soup, showing thin white noodles, small chunks of light brown chicken, thin orange carrot strips, and translucent onion pieces floating on the surface. A white spoon with metallic rivets rests inside the bowl. The bowl is set on a dark wooden table next to a stack of white bowls and a woven light brown mat with a metal pot on it. A part of a white cloth with blue stripes is seen at the bottom right. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp. butter
1 cup carrot matchsticks, roughly chopped
½ small onion, chopped
1 clove garlic, minced
4 cups low-sodium chicken stock
½ tsp. salt
¼ tsp. coarse black pepper
½ lb. boneless skinless chicken thighs (about 2)
¾ cups uncooked fine egg noodles (or other noodles with very short required cooking time)

Instructions

Step 1: Melt the butter in a large saucepan over medium-low heat. Add the carrot and onion. Increase heat to medium and cook, stirring occasionally, until softened, about 3-4 minutes. Add the garlic and cook, stirring, for 30 seconds.
Step 2: Add the chicken stock, salt, and pepper to the saucepan. Increase heat to high and cover the pot to bring it to a boil.
Step 3: Cut the chicken thighs into ½ inch pieces. Once the broth boils, stir in the chicken. Bring back to a boil, then reduce heat to a simmer. Cook until the chicken is cooked through, about 1 minute.
Step 4: Increase heat to high and stir in the egg noodles. When the broth returns to a boil, reduce heat to a simmer and cook until noodles are al dente, about 3 minutes.
Step 5: Taste the soup and adjust seasoning with more salt and pepper if desired. Serve warm.

Tips & Variations

For extra flavor, add a bay leaf or fresh thyme while simmering the broth and remove before serving.
Swap chicken thighs for breasts if you prefer leaner meat, but watch cooking time to avoid dryness.
Use gluten-free or whole wheat noodles as alternatives depending on your dietary preference.
Add chopped celery along with carrots and onion for more depth and crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the noodles or chicken. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with clear yellow broth soup with small pieces of cooked chicken, thin white noodles, thin orange carrot strips, and small light yellow potato chunks all mixed evenly. A white spoon with silver rivets rests inside the bowl, partially submerged in the soup near the bowl's edge. The bowl sits on a dark wooden surface with a blue and white striped cloth partially visible on the right side and a stack of white bowls in the background on the left, all against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought rotisserie chicken instead of raw chicken thighs?

Yes! You can skip cooking raw chicken by adding shredded rotisserie chicken near the end of cooking, just enough to warm through. This will reduce overall cooking time.

What can I substitute for fine egg noodles?

Fine egg noodles work best for quick cooking, but you can use other short-cooking pasta like small shells, orzo, or thin spaghetti broken into pieces. Adjust cooking time according to the pasta used.