Best 8 Chicken Noodle Soup For One Recipes

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Indulge in the warmth and comfort of a classic Chicken Noodle Soup, tailored just for one. This comforting dish is a symphony of tender chicken, flavorful broth, and delicate noodles. As you savor each spoonful, let the soothing aroma fill your senses and transport you to a place of pure bliss. This recipe is crafted with convenience in mind, requiring minimal ingredients and simple steps. Whether you're seeking a quick lunch, a light dinner, or a remedy for a chilly day, this Chicken Noodle Soup for One will hit the spot. With its wholesome goodness and healing properties, it's the perfect companion to nourish your body and soul. Additionally, this article offers variations to customize your soup experience. From adding a delightful medley of vegetables to experimenting with different types of noodles, you can tailor this recipe to your unique preferences. So grab your cooking essentials, turn up the stove, and embark on a culinary journey that promises both satisfaction and well-being.

Let's cook with our recipes!

CHICKEN NOODLE SOUP FOR ONE



Chicken Noodle Soup for One image

I know there's a bazillion chicken noodle soup recipes in here but this one's different. I found this Nigella Lawson recipe in the Chicago Sun-Times and it's for just one person, which I thought was very nice. The seasonings and ingredients are a bit different also, from regular chicken noodle soup recipes. I made this using ramen noodles but I will try the udon noodles next time, I just love them!

Provided by Hey Jude

Categories     Chicken

Time 30m

Yield 1 serving(s)

Number Of Ingredients 11

1 1/2 cups chicken broth
5 ounces chicken breasts, sliced into strips
1 tablespoon soy sauce
1 tablespoon sake, sherry or 1 tablespoon white wine
1/2 teaspoon minced ginger
1/4 cup canned baby corn, in 1 inch pieces
1 red chili pepper, seeded and finely sliced into rings
1 scallion, finely sliced into rings
1 cup Baby Spinach
8 ounces udon noodles (fresh or cooked)
1/2 cup sugar snap pea

Steps:

  • In a large saucepan over medium-low heat, heat chicken broth.
  • In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
  • Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
  • Serve hot.

Nutrition Facts : Calories 1242.4, Fat 18.1, SaturatedFat 4.8, Cholesterol 90.7, Sodium 6473.1, Carbohydrate 194.1, Fiber 14.9, Sugar 6.5, Protein 69.3

CHICKEN NOODLE SOUP FOR ONE



Chicken Noodle Soup for One image

Home alone? This is a superfast soup that is meant to feed one person - that's right, one. Soy sauce, sherry and ginger give tang and heat to the broth, and udon noodles lend a decidedly Asian feel. And with the added flavors of chicken, spinach and sugar-snap peas, it's healthy and filling.

Provided by Nigella Lawson

Categories     easy, quick, soups and stews, appetizer, side dish

Time 10m

Yield 1 serving

Number Of Ingredients 11

1 1/2 cups chicken broth
1 5-ounce chicken breast, sliced into strips to yield about 3/4 cup
1 tablespoon soy sauce
1 tablespoon sake, sherry or white wine
1/2 teaspoon minced ginger
1/4 cup baby corn in 1-inch pieces
1 long red chili, seeded and finely sliced into rings
1 scallion, finely sliced into rings
1 cup baby spinach
8 ounces fresh or cooked udon noodles
1/2 cup sugar snap peas

Steps:

  • In a large saucepan over medium-low heat, heat chicken broth. In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly. Add chicken and sauce to broth.
  • Increase heat to medium, and bring to a boil. Add ginger, corn, chili, scallion, spinach, noodles and peas. Simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated. Serve.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 11 grams, Carbohydrate 95 grams, Fat 18 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 1486 milligrams, Sugar 13 grams, TransFat 0 grams

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

CHICKEN NOODLE SOUP RECIPE BY TASTY



Chicken Noodle Soup Recipe by Tasty image

Here's what you need: butter, onion, garlic, celery, carrot, cooked chicken, chicken broth, egg noodle, salt, pepper, dried bay leaf

Provided by Claire Nolan

Categories     Lunch

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrot, diced
½ lb cooked chicken, shredded
4 cans chicken broth
2 cups egg noodle
1 teaspoon salt
1 teaspoon pepper
2 leaves dried bay leaf

Steps:

  • In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
  • Add celery, carrots, and cooked shredded chicken.
  • Add the chicken broth, egg noodles, salt, pepper and bay leaves.
  • Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
  • Remove bay leaves from the soup.
  • Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 75 grams, Fat 55 grams, Fiber 2 grams, Protein 12 grams, Sugar 11 grams

CHICKEN NOODLE SOUP



Chicken noodle soup image

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.

Provided by Mary Cadogan

Categories     Lunch, Snack, Soup, Supper

Time 40m

Number Of Ingredients 10

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast (about 175g)
1 tsp chopped fresh ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onions, shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Steps:

  • Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
  • Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
  • Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbors that you would like to cook for.

Provided by Sherry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 10

Number Of Ingredients 12

4 cups chopped, cooked chicken meat
1 cup chopped celery
¼ cup chopped carrots
¼ cup chopped onion
¼ cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
½ teaspoon dried marjoram
½ teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley

Steps:

  • In a large stock pot, saute celery and onion in butter or margarine.
  • Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
  • Add noodles, and simmer for 10 more minutes.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 18.2 g, Cholesterol 73.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 19.2 g, SaturatedFat 3.8 g, Sodium 1123.9 mg, Sugar 0.9 g

Tips:

  • Use fresh ingredients whenever possible. Fresh vegetables, herbs, and chicken will give your soup the best flavor.
  • Don't be afraid to experiment with different vegetables. You can add or omit vegetables based on your own preferences.
  • Use a good quality chicken broth. This will make a big difference in the flavor of your soup.
  • If you don't have any egg noodles, you can use any other type of pasta that you like.
  • Don't boil the noodles for too long. They should be cooked through, but still have a little bit of a bite to them.
  • Season the soup to taste. Add salt, pepper, and other seasonings until the soup is flavorful.
  • Serve the soup hot, garnished with fresh herbs or a sprinkle of grated Parmesan cheese.

Conclusion:

This classic chicken noodle soup is a delicious and comforting meal that is perfect for a cold day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious soup that the whole family will enjoy.

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