Small Batch Chicken and Vegetable Soup

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

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!