A super delicious chicken vegetable soup recipe for two people that makes about one quart of soup and comes together in 25 minutes; let it simmer for as long as possible for the best flavor!
I. Love. This. Soup. Mark actually raved about this soup, and while he does love almost all of my recipes, this is easily a current favorite for him. It’s a small batch recipe, and makes about a quart of soup. There’s chicken breast, lots of vegetables (including potatoes), whole milk, a splash of white wine, and seasonings for tons of flavor. It comes together in about 25 minutes, but I highly recommend letting it simmer for an additional 30-45 minutes for the best flavor.
We love having this soup for dinner on cold, busy weeknights. It pairs perfectly with a quick chopped salad or just a few pieces of crusty bread!
Ingredients for this Chicken and Vegetable Soup for Two:
- 6 oz. Chicken Breast seasoned with salt, pepper, and Italian seasoning
- 1 tbsp. Olive Oil
- 1 medium Yellow Potato (Yukon Gold), peeled and cut into small cubes
- 1 Carrot, chopped (about ⅓ cup)
- 1 Celery Stalk, chopped (about ⅓ cup)
- ⅓ cup finely chopped Yellow Onion
- 2 cups Chicken Bone Broth
- 1 clove Garlic, minced
- 2 tbsp. dry White Wine
- 1 Bay Leaf
- ½ tsp. White Miso Paste
- 1 tsp. Italian Seasoning
- ¼ tsp.Paprika
- 1 tbsp. finely chopped fresh Parsley, or 1/2 tsp. dried
- ½ cup Whole Milk
Ingredient / Recipe Notes:
- You can substitute shredded rotisserie chicken for chicken breasts in this recipe. Skip the first two steps, and cook the potatoes, carrots, celery, and onions in olive oil AND Italian seasoning as the first step. Stir in shredded rotisserie chicken in step five.
- I love using Chicken Bone Broth for this recipe. There’s a ton of flavor in it, and so much protein. I specifically use this one from Smart Chicken, but any should work! You can also use a low-sodium regular chicken broth if you can’t find bone broth.
- Dry White Wine means one that isn’t sweet. I buy a small 500 mL box of the Black Box Pinot Grigio and keep it on hand just for cooking!
- White Miso Paste isn’t a common ingredient, but it makes a huge difference in flavor. I keep this one in my refrigerator, and also use it for these Date Night Short Ribs for Two. I also love these pouches of white miso paste for easy storage!
- Whole Milk is important because of the fat content. It may appear to separate from the soup during and after it simmers, but just stir the soup vigorously to blend it back together if this happens!
- If you want to add more veggies, I recommend fresh green beans, diced tomatoes, or chopped bell pepper. Add them with the other veggies in step three!
This is an ideal soup if you’re feeling under the weather. If you’re making it just for yourself, rest assured that it reheats really well! It actually tastes better if you let the flavors blend together for a couple of days. Soup needs a little time to really come together, so it’s absolutely perfect as leftovers. Store it in an airtight container in the refrigerator for up to four days if you don’t plan on eating it right away.
How to make Small Batch Chicken and Vegetable Soup:
- Season the chicken breast with a pinch of kosher salt, freshly cracked black pepper, and Italian seasoning. Set aside for about 10 minutes to come to room temperature.
- Heat olive oil in a pot over medium heat. Cook the chicken breast until browned and cooked through, about 4-5 minutes per side. Transfer chicken to a cutting board to rest. Once it is cool enough to handle, shred it or cut it into small, bite-size pieces.
- While the chicken is resting, add potatoes, carrots, celery, and onions to the pot. Add a splash of chicken bone broth and a pinch of salt, and scrape the bottom of the pan to stir any browned bits into the vegetables. Cook until very tender, about 7-8 minutes.
- Stir in the garlic, and cook for 30 seconds. Pour in the rest of the broth and the white wine, and bring the pot to a boil, stirring frequently.
- Reduce the heat to a simmer (low), and stir in the bay leaf, Italian seasoning, white miso paste, paprika, parsley, milk, and shredded chicken. Simmer for 15 minutes.
- Taste the soup and season with more salt, pepper, or herbs if desired. Stir it together, and simmer for another 35-40 minutes until thickened.
- Remove the bay leaf and divide between two bowls. Serve hot!
Other Small Batch Soup Recipes to Try:
- Loaded Baked Potato Soup for Two
- Creamy Roasted Tomato Soup for Two
- Creamy Kale and White Bean Soup
- Spicy White Cheddar Beer Cheese Soup
- Southwestern Chicken Soup
- Simple & Spicy Tomato Soup
I hope you love this recipe! If you make it and want to show it off, I would love it if you tagged me on Instagram so I could see your beautiful soup! And if you want to leave a recipe rating or comment below, I would appreciate it SO much. Feel free to reach out to me with any questions, too!
Small Batch Chicken and Vegetable Soup for Two
Ingredients
- 6 oz. Chicken Breast
- 1 tbsp. Olive Oil
- 1 medium Yellow Potato peeled and cut into small cubes, about 1/2" in size
- 1 Carrot peeled and chopped (about 1/3 cup)
- 1 Celery Stalk chopped (about 1/3 up)
- 1/3 cup finely chopped Yellow Onion
- 1 clove Garlic minced
- 2 cups Chicken Bone Broth*
- 2 tbsp. dry White Wine
- 1 Bay Leaf
- 1/2 tsp. White Miso Paste
- 1 tsp. Italian Seasoning
- 1/4 tsp. Paprika
- 1 tbsp. finely chopped Fresh Parsley or 1/2 tsp. dried parsley
- 1/2 cup Whole Milk
Instructions
- Season the chicken breast with a pinch of kosher salt, freshly cracked black pepper, and Italian seasoning. Set aside for about 10 minutes to come to room temperature.
- Heat olive oil in a pot over medium heat. Cook the chicken breast until browned and cooked through, about 4-5 minutes per side. Transfer chicken to a cutting board and tent it with foil to rest. Once it is cool enough to handle, shred it or cut it into small, bite-size pieces.
- While the chicken breast is resting, add potatoes, carrots, celery, and onions to the pot. Add a splash of chicken bone broth and a pinch of salt, and scrape the bottom of the pan to stir any browned bits into the vegetables. Cook until very tender, about 7-8 minutes.
- Stir in the garlic, and cook for 30 seconds. Pour in the rest of the broth and the white wine, and bring the pot to a boil, stirring frequently.
- Reduce the heat to a simmer (low), and stir in the bay leaf, Italian seasoning, white miso paste, paprika, parsley, milk, and shredded chicken. Simmer for 15 minutes.
- Taste the soup and season with more salt, pepper, or herbs if desired. Stir it together, and simmer for another 35-40 minutes until thickened.
- Remove the bay leaf and divide between two bowls. Serve hot!
Notes
Nutrition
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Comments & Reviews
I love this recipe so much! I’ve made it several times and it never fails. Also, I take a short cut and use rotisserie chicken. Thank you.
I’m SO happy to hear that you love it, Meredith!! And the rotisserie chicken short cut is so perfect to save time. Thank you for taking the time to comment!! 🥰🥰
Delicious! Can’t stop making this tasty brew!!! One day I shall double the recipe! This is the very first recipe I’ve ever rated…it’s that good!
Yay! I feel lucky to have the first recipe that you’ve rated — thank you!! And I’m so glad you love the soup, Anita!
This is so yummy! I doubled the recipe so I’d have enough for work lunches this week, and added a whole can of diced tomatoes (after reading this suggestion in your notes). It was awesome! I also cheated and used a rotisserie chicken, haha. Thank you!
I’m SO glad you like it, Brittany! Adding the diced tomatoes is such a good move, and rotisserie chicken is honestly one of the best ways to cut down on time, but keep all of the flavor!! And I love that you get to enjoy it all week long! 😍 Thank you for taking the time to comment!!