Name: Homemade Chicken Noodle Soup (Small Batch)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8-10 oz. Chicken Thighs; 1/2 tsp. Kosher Salt (divided, plus more to taste); 1/4 tsp. cracked Black Pepper (plus more to taste); 2 tsp. Olive Oil; 1 tbsp. Unsalted Butter; 3/4 cup chopped Onion (white or yellow onion); 1/2 cup chopped Carrot (); 1/2 cup sliced Celery; 2 cloves Garlic (minced); 1/4 tsp. Dried Thyme (or 1/2 tsp. chopped fresh thyme); 4 cups low-sodium Chicken Broth; 1 Bay Leaf; 1 cup Egg Noodles; freshly chopped Parsley (for serving)

Servings: 2-3 bowls (1.25 quarts / 5 cups) / Prep Time: 15 minutes / Cook Time: 45 minutes

Looking for a small batch recipe for chicken noodle soup? My recipe makes a little over one quart of soup, comes together in about an hour, and has all the classic chicken noodle soup flavor you love!

Chicken noodle soup is soul soothing comfort in a bowl, and this recipe is no exception. As a small batch recipe developer, I like to keep my soup recipes between 1 – 1/2 quarts of soup, and this one falls right in the middle with about 1.25 quarts (5 cups) of chicken noodle soup. Want to make more? There’s a slider bar down in the recipe card that you can adjust to fit the serving size you’re looking for!

The classic flavors are all here: veggies (celery, carrots, and onions), garlic, egg noodles, chicken broth, and shredded chicken with a little bit of seasonings. It’s a one pot recipe where the chicken is cooked in the same pot the soup is made in, so clean up is pretty easy, too!

A closeup photo of a ceramic bowl full of chicken noodle soup.

Ingredients

8 – 10 oz. Chicken Thighs or Chicken Breasts
1/2 tsp. Kosher Salt, divided (plus more to taste)
1/4 tsp. cracked Black Pepper (plus more to taste)
2 tsp. Olive Oil
1 tbsp. Unsalted Butter
3/4 cup chopped Onion
1/2 cup sliced Celery (about 1 large celery stalk)
1/2 cup chopped Carrot
2 cloves Garlic, minced
1/4 tsp. Dried Thyme (or 1/2 tsp. chopped fresh thyme)
1 Bay Leaf
4 cups Low-Sodium Chicken Broth
1 cup Egg Noodles
freshly chopped fresh Parsley, for serving (optional)

Ingredient Notes & FAQs

Chicken Thighs vs. Chicken Breasts → I used chicken thighs for my recipe and for these photos. They’re less expensive (which matters a lot right now!), and they’re so flavorful and juicy! I trim any excess fat off of the thighs before seasoning them. Anywhere between 8 – 10 oz. of chicken will work!

Can I use rotisserie chicken?
Absolutely yes. Just make the recipe as directed, starting with cooking the vegetables in olive oil and butter in step three. Stir about 1 – 1/2 cups of shredded rotisserie chicken into the soup in step five.

Low-Sodium Chicken Broth → I recommend low-sodium chicken broth so you can control the salt content and flavor. If you have a homemade chicken broth, absolutely use it! Better than Bouillon Roasted Chicken Base is also VERY good in this recipe, as is chicken bone broth for added flavor and protein! Both will have a higher sodium content, so if you’re sensitive to salt, just be mindful of that part. (But they’ll taste really great!)

Egg Noodles → Dried wide or extra wide egg noodles are traditional in chicken noodle soup. You can use fresh, homemade egg noodles, Amish (straight) noodles, or whatever you prefer!

Step-By-Step Recipe Guide

See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making this Homemade Chicken Noodle Soup recipe.

Directions

Step One: Prep the Chicken. If using chicken thighs, trim off any excess fat (without being obsessive). Season 8 – 10 oz. chicken thighs or chicken breasts all over with 1/4 tsp. salt and 1/4 tsp. cracked black pepper. Set the seasoned chicken aside at room temperature while you prep the vegetables.

Seasoned chicken thighs resting on a cutting board with a knife and tongs nearby.

Step Two: Cook the Chicken. Heat olive oil in a medium pot over medium heat. Add chicken and cook for 4-5 minutes per side, until cooked through and the internal temperature reaches 165º F. Transfer the cooked chicken to a cutting board and tent with foil.

A ceraic pot with a seasoned chicken breast cooking in oil in the bottom of it.

Step Three: Cook the Veggies. In the same pot, add 1 tbsp. unsalted butter, 3/4 cup chopped onion, 1/2 cup chopped carrot, and 1/2 cup sliced celery. along with the remaining 1/4 tsp. salt. Cook for 6-8 minutes, stirring occasionally, until softened. Stir in 2 cloves minced garlic and 1/4 tsp. dried thyme, and cook for 30 seconds.

A ceramic pot with butter and browned bits from cooked chicken cooking in the bubbling of it.

A ceramic pot full of diced carrot, onion, and celery.

Step Four: Add Broth + Bay Leaf. Simmer. Pour 4 cups low-sodium chicken broth into the pot and add the bay leaf. Bring the soup to a low boil, then turn the heat down to “medium-low”. Cover the pot and simmer for 12-15 minutes.

A woman's hand pouring a glass measuring cup of chicken broth into a pot to make chicken noodle soup.

A ceramic pot full of chicken broth and a bay leaf with cooked vegetables floating in it.

Step Five: Add Chicken + Noodles. While the soup simmers, shred the rested chicken on the cutting board. Add the shredded chicken and dried egg noodles to the pot and simmer, uncovered, for 6-8 minutes, until the noodles are tender. Note: If you’re using fresh noodles, cook for only 2-3 minutes, until tender.

A pot full of simmering chicken broth with a plate of shredded chicken being scraped into it.

A woman's hand pouring a measuring cup full of dry egg noodles into a pot of chicken soup.

Step Six: Serve. Discard the bay leaf and season the soup with more salt and pepper to taste. Divide the soup between two large bowls and garnish with fresh parsley (if desired). Serve hot and enjoy!

A ceramic pot full of chicken noodle soup being stirred with a wooden spoon.

A ceramic bowl full of brothy homemade chicken noodle soup.

Recipe Tips & Tricks

Use the Chicken You Prefer. Chicken thighs have more fat, which means more flavor! Trim the excess fat off of the chicken before seasoning and cooking it. If using chicken breasts, still season them generously and let them rest at room temperature while you prep the veggies. For rotisserie chicken, just start with step 3 in the recipe, then stir in 1 – 1/2 cups of shredded rotisserie chicken in step 5.
Don’t stress the exact vegetable amounts. Don’t sweat the exact amount of veggies in this recipe; a little more or less of any of them is totally fine! And of course, more garlic is always welcomed if you’re feeling it!
If using fresh noodles, don’t cook them long. Fresh noodles are ready in just a couple of minutes, so add them a few minutes after the chicken so they’ll cook for less time.

Ways to Customize this Recipe

Add more Veggies: Double the veggies and add another cup of broth of an extra veggie-packed soup! You can also toss in any extra veggies like bell peppers, corn, peas, or green beans.
Add more Protein: Swap in chicken bone broth (instead of standard chicken broth) for even more flavor and protein! Or double the shredded chicken for a super hearty, protein-packed soup.
Use Different Noodles: Fresh egg noodles would be amazing in this soup! You can also use dried Amish egg noodles (I see those in our grocery stores in KC), or whatever noodle you think would be best! Pastina would also be fun – they’re they super tiny little Italian noodles!

This easy chicken noodle soup recipe is designed to make 2-3 servings, but you can always double or triple it if needed. There’s a slider bar located down in the recipe card (by “servings”) that can be adjusted to the amount of servings you’re looking for! 🙂 Just FYI, if you’re into this recipe and would like to see more small batch recipes, sign up for my monthly newsletter!

A closeup photo of a ceramic bowl full of chicken noodle soup. A candle is lit in the background and a linen is tucked under the bowl.

How to Store and Reheat Leftovers

To Store Leftover Soup:
Let leftover soup cool completely, then keep in an airtight container in the fridge for up to 4 days. You can also freeze this soup in a freezer safe container for up to three months. Note: If you’re planning to make extra to freeze or refrigerate as leftovers, cook the noodles separately, then mix them into the soup before serving.

Reheat Leftovers:

Stove top: Reheat leftover soup in a medium pot or saucepan on medium-low heat, stirring frequently, until heated through.
Microwave: Warm in 20 second bursts, stirring in between bursts, until heated through.

More Favorite Small Batch Soup Recipes

Easy Small Batch Stuffed Pepper Soup for Two
Reader Favorite Small Batch Chicken, Poblano, and Black Bean Soup
Creamy Small Batch Chicken Pot Pie Soup
Awesome Small Batch White Chicken Chili
My personal favorite Small Batch Loaded Baked Potato Soup
The best Small Batch Chicken Enchilada Soup
Brand new Small Batch Ground Beef + Black Bean Taco Soup

I genuinely hope you find this easy recipe to be one of your new favorites! I really tried to take all of the best chicken noodle soup flavors and condense them down to make this small batch recipe. It really is like the ultimate comfort food, and sooo classic in the best way! It’s pretty easy, too!

If you make this homemade chicken noodle soup, I would love to see it! Tag me on Instagram, DM me, send it by carrier pigeon; whatever works! 😉 And don’t forget to rate the recipe, because it helps more people find my recipes, and I soooo appreciate that!!

xx Sara

Ingredients