Name: Chicken Noodle Soup for Two
Total time: 1 h 15 min
Yield: Serves 2
Ingredients: 1 (12-ounce) bone-in split chicken breast, trimmed; 1/2 teaspoon pepper, divided; 1/4 teaspoon table salt; 1 tablespoon extra-virgin olive oil; 1/2 cup chopped onion; 1/3 cup chopped carrot; 1/3 cup chopped celery; 1 garlic clove, minced; 1/2 teaspoon dried thyme; 4 cups chicken broth; 2 ounces (1 cup) egg noodles; 1 tablespoon chopped fresh parsley

Why This Recipe Works

To make a small batch of chicken noodle soup, we started by searing a bone-in, skin-on chicken breast before simmering it in store-bought chicken broth. Browning the chicken first added roasty flavor and helped render the fat out of the skin. Using this flavorful fat to sauté a mix of onion, celery, and carrot gave extra depth to the quicker, smaller-batch soup. Thick, chunky egg noodles soaked up the rich, chicken-y broth and were easier to pour into a 1-cup measure than longer pastas such as spaghetti. A sprinkling of chopped parsley or dill at the end provided a pop of brightness.

Before You Begin

You can substitute fresh dill for the parsley, if desired.

Instructions

Pat chicken dry with paper towels and sprinkle with ¼ teaspoon pepper and salt. Heat oil in large saucepan over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned on skin side, about 5 minutes. Transfer to plate, skin side up.

Add onion, carrot, celery, garlic, thyme, and remaining ¼ teaspoon pepper to fat left in saucepan. Cook until vegetables are softened, about 5 minutes. Stir in broth, scraping up any browned bits. Add chicken and bring to boil. Cover; reduce heat to low; and simmer until chicken registers 160 degrees, 14 to 17 minutes.

Remove saucepan from heat. Transfer chicken to plate and let cool slightly, about 10 minutes. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.

Return soup to boil over high heat and add noodles. Cook, uncovered, until noodles are tender, 7 to 9 minutes, stirring often. Add chicken and parsley and cook until chicken is warmed through, about 1 minute. Season with salt and pepper to taste. Serve.