Name: Single Serving Chicken Noodle Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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)

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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.

Single Serving Leftover Chicken Noodle Soup — The fun noodles I used in this soup are HemisFares™ Fusilli Long Spirals Pasta. You can find them at Kroger stores.

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.

Single Serving Chicken Noodle Soup ingredients — What made this super really delicious for me was the use of Burlap & Barrel Single Origin spices. The Smoked Pimention Paprika is mind blowing.

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.

Pasta covered with chicken broth for cooking — Add enough broth or water to cover the pasta.

Stir frequently to prevent sticking. Actually not much different than cooking a pack of Rame, Just takes a little bit longer.

Lid on pasta and simmer — Cover the pat and reduce the heat to simmer until pasta is done. You don’t want to lose too much for the liquid. You can add more if it gets too low though.

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.

Diced carrots and celery in a frying pan — Dice and saute your carrots and celery for maximum flavor.

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

Sauteed carrots and celery — Cook the veggies until they take on some color. They will be sweeter tasting.

Add Smoked Paprika

To really make this soup delicious I add some smoked paprika. It dials the flavor up to 100!

Sauteed veggies for soup with chicken and paprika. — Sprinkle some smoked paprika on top of your chicken and veggies and mix into the soup. It will blow our mind.

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

Single Serving Leftover Chicken Noodle Soup recipe — The fun noodles, the caramelized celery, the rich color broth, don’t you want this soup in your mouth right now!

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!