I don’t like the overuse nowadays of the words “comfort food”.
It seems like everyone wants to label their top 20 favorite foods as comfort foods.
Well I think there is one true comfort food, so there is no reason for lists or debate.
That food is chicken noodle soup.
When people are sick, they don’t ask for pizza, mac & cheese, or meatloaf. They want chicken noodle soup. I think that makes it king of the comfort foods.
If you are feeling sick or just don’t want to make up a big batch of soup, I am here to help you.
You got some leftover chicken in the fridge? Maybe some past their prime veggies.
And don’t we all have some half full box of pasta somewhere in our kitchen.
In a flash you can turn out a single serving chicken noodle soup that will satisfy the soul and for the sick get you back on the couch to watch more Netflix.
How to Make Single Serving Chicken Noodle Soup
This soup can be made in about 15 to 20 minutes. The only prep work is dicing a single carrot and stalk of celery, along with cutting the chicken into bite sized pieces.
Choose whatever pasta you like for the soup. The sky is the limit.
I cook the pasta in a pot with enough broth to cover the pasta. The advantage of this is that the starch from the pasta will get into the broth making it a little thicker and way more ungious.
Stir frequently to prevent sticking. Actually not much different than cooking a pack of Rame, Just takes a little bit longer.
Cooking the Veggies Separate
You could make it in a single pot, but I prefer to saute the veggies in a pan while the pasta cooks.
The reason for this that the carrots and celery get caramelized which makes them tasty. If you dice them small enough they will cook and be done right when the pasta is done, so it won’t take any longer
Add Smoked Paprika
To really make this soup delicious I add some smoked paprika. It dials the flavor up to 100!
My favorite smoked paprika is the Smoked Pimenton Paprika from Burlap & Barrel. Seriously no smoked paprika is better than this one. Here is why:
Our smoked paprika is sourced from a single family fabrica in Extremadura, a hot, dry region of western Spain. Many countries produce versions of smoked paprika, but only Extremadura has been granted the Designation of Protected Origin for the uniqueness and historical tradition of its pimentón de la vera.
Sweet, locally-grown red pimentón peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color to any dish.https://www.burlapandbarrel.com/products/smoked-pimenton
The paprika turns the broth a deeper reddish brown color. Doesn’t that look good. It’s the beautiful of how adding just one spice can make such a difference.
If not paprika, try to find your favorite spice or spice blend in your pantry and add it the soup.
I would love to hear what you come up with!
Single Serving Chicken Noodle Soup
- 1 cup leftover chicken cute into bite sized pieces
- 2 cups chicken stock or broth
- 1 carrots diced
- 1 stalk celery diced
- 2-3 ounces any dried pasta
- koasher salt to taste
- freshly cracked pepper to taste
- 1/2 tsp smoked paprika optional
- In a medium sauce pan, add you pasta. Add the chicken broth to cover. If it doesn't cover the pasta, add water or more chicken broth to just cover.
- Bring to a boil, stir frequently.
- In the meantime, add your diced carrots and diced celery along with a pinch of salt to a frying pan with a little bit of oil.
- Saute the veggies until they are soften and taken on some brown color.
- Once the pasta has come to a boil, reduce to a simmer. Stir and add a liquid.
- Cook until the pasta is done to your liking and remove from the heat.
- Add the chicken to the veggies. If using the paprika add now and mix to combine.
- Add the chicken and veggies to the pasta and broth. Season with salt and pepper to taste.
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