This fast, easy and comforting chicken noodle soup for one is full of flavour and only requires one pot. You can easily be double or triple the recipe and freeze the extra portions so you always have homemade chicken noodle soup on hand when you need it most!
Homemade chicken noodle soup has to be the universal comfort food dish. And it is shockingly easy (and fast) to make a one pot chicken noodle soup for one.
The best part about this recipe is that it’s really, really, really hard to mess it up. It’s also very easy to double it to serve two or, double it again to make a few extra servings to freeze. If you like a lot of noodles, add extra noodles. If you like extra veg, add extra veg. Not liquidy enough for you? Add a little extra water.
This recipe is full of flavour – I add garlic to the chicken as it’s cooking and I pop a bay leaf into the soup while it simmers, both of which help add a little extra flavour depth. And a little extra garlic never hurts if you’re fighting a cold.
Prep Tips For Chicken Noodle Soup For One
- you can dice up your veggies ahead of time – the celery, carrots and onions can be stored together in an airtight container overnight.
- If you want to prep them earlier in the week, store the celery and carrot in an airtight container lined with a damp paper towel and store the onions in a separate container
- defrost your chicken breast overnight in the fridge
Tips For Making One Pot Chicken Noodle Soup For One
As I mentioned, it’s really hard to screw this recipe up – it’s very forgiving. But here are a few tips to help you feel a little more confident making this soup.
- I actually find it easier to dice a raw chicken breast when it’s still slightly frozen – it’s firmer and much easier to cut. And diced chicken cooks up so quickly that even if it’s not fully thawed it will still be ready in minutes.
- Season the chicken well before adding to the pan
- If you like a really “noodle-y” soup, add a few more noodles! If you like lots of veggies, add a few more veggies! If the soup doesn’t have enough liquid for your taste, add some extra water.
- This soup works best with pasta or egg noodles. I wouldn’t recommend ramen noodles which cook a bit too quickly. Shop your pantry and use what you have!
- If you want to make a larger batch and freeze some soup for later, I strongly suggest you remove the quantity you want to freeze before adding the noodles. (see more tips on freezing below)
- If you have enough for leftovers, store them in an airtight container in the fridge for up to 3 days. Remember that the noodles will absorb some of the liquid while sitting in the fridge so add about 1/4 cup of water before reheating (more if it’s not soupy enough for you)
Can You Freeze This Chicken Noodle Soup?
Yes you can! But there are a few things you should know first:
- Remember that liquids expand when they freeze so make sure you leave about an inch of space between the soup and the rim of the container before putting the lid on and popping it in the freezer
- Portion the soup out into freezer proof containers and let it cool before putting it in the freezer
- I recommend freezing the soup without the noodles. Noodles soak up liquid and cooking them twice will result in rather mushy noodles. Instead, thaw out the frozen soup, heat to a boil and then add your noodles and let the soup simmer until the noodles are cooked.
One Pot Chicken Noodle Soup for One
- 1 tbsp olive oil extra virgin
- 1 chicken breast
- 1 clove garlic crushed or finely minced
- 1/4 cup roughly chopped onion
- 1/3 cup roughly chopped carrots
- 1/3 cup roughly chopped celery
- 2 cups chicken stock store bought or homemade
- 1 bay leaf
- 1/4 tsp salt
- 3/4 cup pasta or egg noodles of your choice I like rotini
- additional salt and pepper to taste
- roughly chop your onions, carrots and celery if you haven't already done so and set aside
- in a large saucepan, heat the olive oil over medium-high heat
- while the oil is heating up, cut the chicken breast into small ,1 cm (1/2 inch) cubes. Season with salt and pepper.
- once the oil is hot, add the chicken to the pan and let it cook for three minutes on one side until it's turned golden and has a good sear. Then do the same for the other side, adding in the chopped carrots, celery, onions and garlic. Stir as needed until the veggies have just started to soften and the chicken has cooked through - about 3 minutes.
- Add in the chicken stock, salt and bay leaf and bring to a boil over high heat. At this point, if you want to freeze your soup, let it simmer over low heat for about 20 minutes to let the flavours develop and then remove it from the heat to cool before portioning it out and freezing it. Don't forget to remove the bay leaf!
- If you want to eat your soup right away, let it simmer for 10 minutes and then add your preferred noodles. Continue to cook until your noodles have reached their desired tenderness - this will vary by noodle type. If your soup doesn't have enough liquid, you can add water until it reaches the desired consistency.
- turn off the heat, remove the bay leave and serve and slurp!
- make sure you remove the bay leaf before serving or freezing!
- you can use a garlic press to easily crush your garlic (and get all that good garlic oil), mince it by hand with a knife or you can buy minced garlic in a jar.
Other Dinner Ideas For One
- Cheesy Bacon Baked Potato For One
- Garlic Green Bean and Sausage Noodle Bowl for One
- Single Serve Quinoa With Broccoli and Feta