A super delicious chicken vegetable soup recipe for two people that makes about one quart of soup and comes together in about 45 minutes; but try to let it simmer for another 35-40 minutes 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. I make this recipe with shredded chicken, lots of vegetables (including potatoes), whole milk, a splash of white wine, and seasonings for tons of flavor. It comes together in about 45 minutes, but I highly recommend letting it simmer for an additional 30-45 minutes for the best flavor.
An hour may sound like a long time, but I promise it’s not a difficult recipe to make! We love having this soup for dinner on cold, busy weeknights. It is super comforting, and pairs perfectly with a quick chopped salad or just a few pieces of crusty bread!
Ingredients for this Chicken and Vegetable Soup for Two:
- 10 oz. Chicken Breast
- 1/2 tsp. Salt and freshly cracked Black Pepper, plus more to taste
- 1/2 tsp. Garlic Powder
- 1 tbsp. Olive Oil
- 8 oz. Yellow Potatoes (or Yukon Gold), peeled and cut into small cubes (about 1 1/2 cups)
- 1 Carrot, chopped (about ⅓ cup)
- 1 Celery Stalk, chopped (about ⅓ cup)
- ⅓ cup finely chopped Yellow Onion
- 2 cups Chicken Bone Broth (or low-sodiuim Chicken Broth / Stock)
- 1 clove Garlic, minced
- 2 tsp. White Miso Paste
- 1 Bay Leaf
- 1 tsp. Italian Seasoning
- ¼ tsp. Paprika
- ½ cup Whole Milk
- 1 tbsp. finely chopped fresh Parsley, or 1/2 tsp. dried
- 2 tsp. fresh Lemon Juice
Ingredient Notes:
- You can substitute shredded rotisserie chicken for chicken breast in this recipe: you’ll skip the first two steps. Start with cooking 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.
- 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 BatchChicken and Vegetable Soup
Step One: Season the Chicken Breast. Pat the chicken breast dry, then season the chicken all over with 1/2 tsp. salt, 1/4 tsp. black pepper, and 1/2 tsp. garlic powder. Set the seasoned chicken aside for about 10 minutes to come to room temperature.
Step Two: Cook the Chicken. Heat olive oil in a pot over medium heat. (The pot in these photos is a 3.5 quart ceramic dutch oven, and it’s great for small batch soups!) Cook the chicken breast until browned and cooked through, and the internal temperature registers 165 F (about five minutes per side). Transfer the cooked chicken to a cutting board to rest. Once it is cool enough to handle, shred it or cut it into small, bite-size pieces.
Step Three: Cook the Vegetables. 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 the vegetables are very tender, about 7-8 minutes.
Step Four: Add Some Flavor. Stir in the garlic and white miso paste, and cook for a couple of minutes until the miso is blended into the vegetables. Pour in the rest of the broth, and bring the pot to a boil, stirring frequently.
Step Five: Add More Flavor. Reduce the heat to a simmer (low), and stir in the bay leaf, Italian seasoning, paprika, milk, and shredded chicken. Simmer for 15-20 minutes, stirring occasionally.
Step Six: Stir in Parsley and Lemon Juice, then Simmer. Stir the fresh parsley and lemon juice into the soup, then season to taste with salt and pepper. Taste the soup and season with more salt, pepper, or herbs if desired. You can enjoy it at this point, or simmer for another 35-40 minutes, stirring occasionally, until thickened.
Step Seven: Serve. Remove the bay leaf and serve hot!
Can I Make this Soup Ahead of Time?
Absolutely yes. Soup almost always tastes better the next day, so you can make this a couple of days before serving it, and it will be perfect.
How to Store and Reheat Leftovers
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to four days.
Reheating: Reheat in a small, nonstick pot over medium-low heat until warmed through.
Want to make more than six cups? Increase the amount you want to make in the recipe card; there is a little slider bar near the “servings” section on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
What to Serve with Chicken and Vegetable Soup:
- Crusty Bread
- Warm Brussels Sprouts Salad with Maple Bacon Dressing
- Roasted Asparagus Caesar “Salad”
- Crisp Romaine with Steakhouse Style Homemade Caesar Dressing
- Leafy Greens with Small Batch Maple Balsamic Dressing
More Small Batch Soup Recipes:
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
- 10 oz. boneless, skinless Chicken Breast
- 1/2 tsp. Salt plus more to taste
- 1/4 tsp. freshly cracked Black Pepper plus more to taste
- 1/2 tsp. Garlic Powder
- 1 tbsp. Olive Oil
- 8 oz. Yellow Potatoes peeled and cut into small cubes, about 1/2" in size (about 1 1/2 cups of cubed potatoes)
- 1 Carrot Stick peeled and chopped (about 1/3 cup)
- 1 Celery Stalk chopped (about 1/3 cup)
- 1/3 cup finely chopped Yellow Onion
- 1 clove Garlic minced
- 2 tsp. White Miso Paste
- 2 cups Chicken Bone Broth*
- 1 Bay Leaf
- 1 tsp. Italian Seasoning
- 1/4 tsp. Paprika
- 1/2 cup Whole Milk
- 1 tbsp. finely chopped Fresh Parsley or 1/2 tsp. dried parsley
- 2 tsp. fresh Lemon Juice
Instructions
- Season the Chicken Breast. Pat the chicken breast dry, then season the chicken all over with 1/2 tsp. salt, 1/4 tsp. black pepper, and 1/2 tsp. garlic powder. Set the seasoned chicken aside for about 10 minutes to come to room temperature.
- Cook the Chicken. Heat olive oil in a pot over medium heat. (The pot in these photos is a 3.5 quart ceramic dutch oven, and it’s great for small batch soups!) Cook the chicken breast until browned and cooked through, and the internal temperature registers 165 F (about five minutes per side). Transfer the cooked chicken to a cutting board to rest. Once it is cool enough to handle, shred it or cut it into small, bite-size pieces.
- Cook the Vegetables. 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 the vegetables are very tender, about 7-8 minutes.
- Add Some Flavor. Stir in the garlic and white miso paste, and cook for a couple of minutes until the miso is blended into the vegetables. Pour in the rest of the broth, and bring the pot to a boil, stirring frequently.
- Add More Flavor. Reduce the heat to a simmer (low), and stir in the bay leaf, Italian seasoning, paprika, milk, and shredded chicken. Simmer for 20-25 minutes, stirring occasionally.
- Step Six: Stir in Parsley and Lemon Juice, then Simmer. Stir the fresh parsley and lemon juice into the soup. Taste the soup and season with more salt, pepper, or herbs if desired. You can enjoy it at this point, or simmer for another 35-40 minutes, stirring occasionally, until thickened.
- Serve. Remove the bay leaf and 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!!