One pot and twenty minutes are all you need to make this quick and easy chicken noodle soup for one.
Heya, I have another recipe for one for you today. When I started posting these single-serving recipes with my Scalloped Potatoes for One , I wasn’t sure how much of a demand there would be for them because I know lots of people don’t like cooking for just themselves, but that post has been pretty popular, and so has my Mac and Cheese for One , so clearly I’m not the only one who doesn’t mind cooking for just myself!
This soup is super fast, super easy, and perfect if you:
- You have extra cooked chicken sitting around.
- You need an easy and warming lunch/dinner.
- Hate soggy leftover noodles/the canned stuff.
And real talk, nothing beats the type of chicken soup that takes four hours to make and starts with an entire raw chicken, but this easy version for one takes about twenty minutes, doesn’t require you to dismantle a dead bird AND totally hits the chicken soup spot, so when I’m craving some chicken soup for lunch, this is totally the version I’m going for.
The soup you see in photos used cubed chicken and carrots and celery because that’s what I usually have around, but go nuts.
Use shredded leftover rotisserie chicken, toss some corn in there, chop up some parsnips and make it a party. Make the chicken soup that’s in your heart. 😉
I also included instructions in the recipe notes for my favorite way to cook chicken for soup if you don’t have any cooked chicken already on hand. It’s the same method from my How to Cook Shredded Chicken and How to Cook Chicken Breasts for Recipes posts, so if you want to see step-by-step walkthroughs, you can click on through and see it there.
More Chicken Soup Recipes
- Creamy Chicken Noodle Soup
- Chicken Carcass Soup
- Chicken Peasant Soup
- Chicken Parm Soup
- Easy Taco Soup
Ingredients
- ▢ 2 cups ( 1 14-ounce can ) chicken broth
- ▢ 1 medium carrot sliced 1/2-inch
- ▢ 1 medium celery rib sliced 1/2-inch
- ▢ 1/4 cup diced onion
- ▢ 3/4 cup egg noodles
- ▢ 3/4 cup ( 3oz ) diced or shredded cooked chicken
- ▢ 1/8 teaspoon poultry seasoning
- ▢ 1/8 teaspoon basil
- ▢ Salt and pepper
Instructions
- In a medium pot (with a lid), combine vegetables and chicken broth. Cover and bring to a simmer. Cook for 10 minutes.
- Add noodles, chicken, and spices. Re-cover and cook according to noodle package instructions, until noodles are al dente. If broth level looks low, add 1/4 to 3/4 cup of filtered water. Salt and pepper to taste.
- Serve and enjoy!
Notes
This Small-batch Chocolate Mini M&M Cookies recipe makes a half dozen perfect chocolate cookies.
How do you feel about back-of-the-box recipes? You know, the recipes that come printed on food packaging. Do you ever make any of them?
We were devoted users of the Nestlé back-of-the-bag chocolate chip cookie recipe in my house growing up, and as you might remember, my Sharp Cheddar and Broccoli Chowder was adapted from the recipe on a butter box pulled out of my recycling bin. So I’m all for trying these recipes because sometimes they turn out to be great .
A couple of years ago, I pulled out a bag of mini M&M’s to make cookies (don’t you think that mini M&M’s make better cookies than full size? I don’t know why, but they do!) and found a recipe for CHOCOLATE M&M cookies printed on the bag. I gave it a try, and long story short, they instantly earned a spot on my favorite chocolate cookies list.
Since you know I love small-batch cookie recipes (have you tried my No-chill Small-batch Chocolate Chip Cookies or Small-batch Buckeye Brownie Cookies ?), I adapted that original recipe to make just six cookies.
And the great thing about this recipe is you can make it with just a couple tubes of mini M&Ms, which is so good for me because I’m incapable of keeping a bag of M&Ms in my kitchen without eating them by the handful.
These Chocolate Mini M&M Cookies are a little soft, a little chewy, plenty chocolatey, but not so rich you couldn’t get away with eating a second one.
Next time you’re standing in the grocery store checkout lane next to the candy bars, you should totally grab a couple tubes of mini M&Ms, come home and make some of these cookies! 🙂
Ingredients
- ▢ 1/2 cup 1 tablespoon ( 68g ) all-purpose flour
- ▢ 2 teaspoons natural cocoa powder
- ▢ 1/4 teaspoon baking soda
- ▢ 1/8 teaspoon salt
- ▢ 4 tablespoons ( 2oz ) unsalted butter very soft*
- ▢ 1/4 cup ( 50g ) granulated sugar
- ▢ 1 tablespoon ( 13g ) brown sugar
- ▢ 1 large egg yolk
- ▢ 1 teaspoon milk
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1/2 cup mini M&M’s or chocolate chips or ( 2 1-ounce mini M&M tubes)
Instructions
- In a small bowl, stir together flour, cocoa powder, baking soda, and salt.
- In a medium bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, 30 seconds to 1 minute. Whisk in egg yolk, milk, and vanilla. Stir in flour mixture until just combined. Fold in M&Ms or chocolate chips.
- Cover and chill dough for at least 1 hour, up to 24.
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Divide the dough into 6 rounded mounds on the baking sheet and bake for 9 to 12 minutes, until centers just look set.
- Cool cookies on the baking tray and enjoy!
Notes
These fabulous Small-batch Peanut Butter bars are so easy to make–maybe too easy…
I’m not usually big on no-bake desserts. I love baking (I may have even written a whole book on the subject), so aside from some frozen desserts (remember last summer’s red wine popsicles? ), there actually aren’t any no-bake desserts on the entire blog–until today.
Guys, have you ever had a Peanut Butter Bar?
Oh, these beautiful, terrible things. If you’ve never had one, that should change today. They are SO good, like giant, more substantial Reese’s Peanut Butter Cups. They have a base layer of sweet and salty peanut butter and graham cracker and then they are covered in peanut butter chocolate. It’s preeeety spectacular.
And the terrible thing about these bars is that they are so easy to make. Like take you five minutes and 2% effort to make. There’s not a whole lot to stop you from making these all the time if you wanted to (and you will want to).
How to Make Peanut Butter Bars
The process for making these Small-batch Peanut Butter Bars is just mix all of your peanut butter base ingredients together–you don’t even need a mixer, spread that out in a 7×5-inch baking dish (I used a Pyrex container), and then melt together some more peanut butter and chocolate and pour it over the top. Refrigerate and eat.
The most labor intensive part of making these bars is crushing some graham crackers for the base, and since this is a small-batch recipe, that’s like four crackers, so it’s more entertaining than tedious.
Since this is a small-batch recipe, it will make about six really generous bars, or you can cut them into much smaller, bite-sized pieces to spread the goodness around a little more. As with most things peanut butter, there’s really no wrong way to enjoy these.
Looking for more Peanut Butter Desserts? Try Peanut Butter Oatmeal Cookies , Peanut Butter Hot Chocolat e, and Peanut Butter Sauce .
Ingredients
Special Equipment
- ▢ 7x5-inch Baking Dish
Peanut Butter Layer
- ▢ 1/3 cup salted butter melted
- ▢ 2/3 cup graham cracker crumbs (4 full sheets)
- ▢ 2/3 cup ( 80g ) powdered sugar
- ▢ 1/3 cup ( 85g ) creamy peanut butter (not natural peanut butter)
Chocolate Layer
- ▢ 1/2 cup ( 3oz ) good-quality semi-sweet chocolate chips
- ▢ 1 ( 20g ) heaping tablespoon peanut butter
Instructions
- In a medium bowl, combine melted butter, graham cracker crumbs, powdered sugar, and peanut butter. Stir with a spoon until well mixed. Turn out into an ungreased 7x5-inch dish and smooth out. Place in the freezer for 5 minutes.
- In a small, microwave-safe bowl, combine chocolate and peanut butter. Microwave for 30 seconds and stir. If necessary, microwave for an additional 15 seconds and stir, repeating until chocolate is melted and smooth.
- Pour mixture over the cooled peanut butter and spread. Refrigerate for at least one hour before cutting. Enjoy!
Adapted From The Girl Who Ate Everything
Chicken Noodle Soup for One
Ingredients
- 2 cups ( 1 14-ounce can ) chicken broth
- 1 medium carrot sliced 1/2-inch
- 1 medium celery rib sliced 1/2-inch
- 1/4 cup diced onion
- 3/4 cup egg noodles
- 3/4 cup ( 3oz ) diced or shredded cooked chicken
- 1/8 teaspoon poultry seasoning
- 1/8 teaspoon basil
- Salt and pepper
Instructions
- In a medium pot (with a lid), combine vegetables and chicken broth. Cover and bring to a simmer. Cook for 10 minutes.
- Add noodles, chicken, and spices. Re-cover and cook according to noodle package instructions, until noodles are al dente. If broth level looks low, add 1/4 to 3/4 cup of filtered water. Salt and pepper to taste.
- Serve and enjoy!
