Cooking for one or two? Just because you’re not feeding a family of 6 like me doesn’t mean you can’t enjoy a hearty Crock Pot meal without having to dump out tons of leftovers. That’s why I have started adjusting a bunch of my recipes that typically feed a family, to work for singles and couples. For best results, be sure to cook your meal in a 2 quart Crock Pot.
With ingredients you can pick up at any store, and easy-to-follow directions, Crock Pot Chicken Noodle Soup is the perfect comfort food for winter. It’s full of flavor and the recipe leaves lots of room to make it your own. (For the family size recipe, click here.) Here’s what you need:
1 boneless, skinless chicken breast, frozen
1/4 c. yellow onion, diced
1 carrot, peeled and chopped
1 celery stalk, peeled and chopped
1 tsp. minced garlic
1 tsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/8 tsp. pepper
1/8 tsp. paprika
1/2 tsp. salt
3/4 c. wide egg noodles, uncooked
1 c. water
1 c. chicken broth
- Place all prepared vegetables and spices in the Crock Pot.
- Place the frozen chicken breasts on top of the vegetables.
- Pour water and chicken broth over all of the ingredients, cover and cook on low for 8 hours. After 8 hours, remove chicken and shred. Return to the Crock Pot and add egg noodles.
- Let the noodles cook with the soup in the Crock Pot for 15 minutes (8-10 minutes if cooking on high).
If soup is too thick, add more water or chicken broth. For more one serving recipes, check out the Meals for One page!
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