Chicken Noodle Soup

So it’s finally getting crisp here, weather-wise. The high today was only 65 (only? šŸ™‚ ), which is a pretty big change from the low 80s we’ve been experiencing over the past few days. It’s a bit difficult to get into the spirit of fall and Thanksgiving when you’re surrounded by people who are still wearing flip-flops and shorts.

In honor of our crisp day, my final cooking-for-one post will be Chicken Noodle Soup from the October 2004 issue of Everyday Food. I started by bringing a can of chicken broth and 1/4 cup of water to a boil. I added a minced garlic clove, 1/2 cup of egg noodles, and 2 oz. fresh green beans (cut into 1-inch pieces). After that simmered on medium heat for 5 minutes, I added 1 coarsely grated carrot and 4 oz. boneless, skinless chicken breast (cut into 1/2-inch pieces). After that simmered for 3 minutes, I removed it from the heat and stirred in 1 thinly sliced scallion. Done!


With prep work and everything, this literally only took 15 minutes. It was really nice to have a soup with crisp-tender vegetables, too, rather than vegetables that were soggy from sitting in a can full of preservatives.

I know I said this was a recipe for one, but it technically makes two servings. Each serving would be on the small side, though, and you’d probably want to add a sandwich. The two servings together make about as much as you’d get in an entree-sized bowl of chicken noodle soup at Noodles & Company (which we don’t have in Dallas <sniffle, sniffle>). I decided to make a meal of it and ate the whole pot.

TIPS: This recipe would be super easy to double (or quadruple). I would just add a minute or two to the chicken simmering time. Also, I used kind of long-ish noodles here. The soup would’ve been easier to eat if I had broken them up or used short noodles instead. I almost needed a fork!

Recipe link: Chicken Noodle Soup


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