Best 8 Chicken Soup For Two Recipes

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Chicken soup is a comforting classic that can warm the soul and soothe a cold. It’s also a great way to use up leftover chicken. When it comes to making chicken soup for two, it's all about finding a balance between flavor and convenience. You want a recipe that is packed with flavor, but that also won't take hours to make. With a few simple ingredients and a little bit of time, you can have a delicious and healthy chicken soup that's perfect for a quick weeknight meal or a cozy weekend lunch.

Let's cook with our recipes!

CURRY CHICKEN SOUP FOR TWO



Curry Chicken Soup for Two image

Don't be overwhelmed by the ingredient list-this soup is quick and easy to make. And it's a fantastic way to get your veggies. -Jane Hacker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 15

1/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 teaspoons canola oil, divided
1/3 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 cup chopped peeled apple
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 to 1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan coated with cooking spray, cook chicken in 1/2 teaspoon oil for 4-5 minutes or until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened., Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

CHICKEN SOUP II



Chicken Soup II image

Delicious chicken soup with tortellini and spinach. Top with parmesan cheese.

Provided by ROZZZZZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

5 chicken thighs
2 quarts water
4 cubes chicken bouillon, crumbled
1 large onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
6 carrots, chopped
½ green bell pepper, chopped
1 (10 ounce) package frozen chopped spinach
4 ounces thin egg noodles
8 ounces meat tortellini
salt and pepper to taste

Steps:

  • Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
  • Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
  • Stir in frozen spinach and cook until tender, 5 to 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and reserve.
  • Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 22.8 g, Cholesterol 81.2 mg, Fat 7.2 g, Fiber 3.6 g, Protein 17.5 g, SaturatedFat 2.1 g, Sodium 743.4 mg, Sugar 3.4 g

CHICKEN TACO SOUP FOR TWO



Chicken Taco Soup for Two image

This cozy soup will be ready in less than 15 minutes. You can make it even quicker by using rotisserie chicken.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 15m

Yield 2

Number Of Ingredients 11

2 teaspoons olive oil
¼ cup chopped onion
3 tablespoons taco seasoning, divided
½ (14 ounce) can fire-roasted diced tomatoes, with juice
1 cup chicken broth
⅓ cup frozen corn
1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
½ cup tortilla chips
½ avocado, sliced
¼ cup shredded Oaxaca cheese, or to taste
2 tablespoons sour cream, or to taste

Steps:

  • Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
  • Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

Nutrition Facts : Calories 421.4 calories, Carbohydrate 32.5 g, Cholesterol 60.4 mg, Fat 22.6 g, Fiber 5.5 g, Protein 21.2 g, SaturatedFat 6.8 g, Sodium 1994.3 mg, Sugar 7.5 g

CHUNKY CHICKEN NOODLE SOUP



Chunky Chicken Noodle Soup image

Chunky Chicken Noodle Soup for two is hearty and delicious and made in just one pan. I love the flavors of the poultry seasoning and thyme and the big chunky carrots, onion and celery in this soup. You can also use leftover Thanksgiving turkey as another delicious alternative.

Provided by Zona

Categories     Soups and Stews

Time 35m

Number Of Ingredients 14

2 Tablespoons butter
1/8 cup onion
1/4 cup carrots
1/4 cup celery
6 ounces boneless chicken (or leftover turkey)
2 cup Chicken broth
2 oz egg noodles
1/8 teaspoon black pepper
1/8 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
1/2 teaspoon minced garlic
1 bay leaf
Dried parsley for garnish

Steps:

  • Dice the onion, carrots, celery, and chicken into bite sized pieces.
  • Heat the butter in a large sauce pan on medium heat. Click for a large sauce pan.
  • Add the onion, carrots, celery, and raw chicken. Cook for about 3 - 5 minutes stirring occasionally. If you're using precooked chicken or turkey add it with the egg noodles below.
  • Pour in the broth and bring to a boil. Boil for about 15 minutes if the vegetables are raw. If you use canned veggies, go to the next step once you reach the boiling point.
  • To the broth, add the egg noodles, black pepper, salt, poultry seasoning, thyme, bay leaf, and garlic.
  • Simmer uncovered for 10 minutes until noodles are cooked.
  • Garnish with parsley if desired.

Nutrition Facts : Calories 336 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1240 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

HOMEMADE CHICKEN SOUP



Homemade Chicken Soup image

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!

Provided by Jill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Yield 10

Number Of Ingredients 7

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules

Steps:

  • Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
  • Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g

CHICKEN STEW FOR TWO



Chicken Stew for Two image

Make and share this Chicken Stew for Two recipe from Food.com.

Provided by Olha7397

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper (approx)
2 teaspoons vegetable oil
1 onion, chopped
2 cups chicken stock
1 potato, peeled and cubed
2 cups frozen mixed vegetables
1/4 cup chopped fresh parsley

Steps:

  • Cut chicken into 2 inch cubes. In shallow dish, combine flour, thyme, paprika, salt and pepper; dredge chicken in flour mixture.
  • In deep nonstick skillet, heat oil over medium high heat; cook chicken for about 5 minutes or until browned. Remove chicken and set aside.
  • Add onion to pan; cook, stirring often, for about 4 minutes or until softened. Stir in stock; cook, stirring, for 5 minutes or until slightly thickened.
  • Return chicken to pan. Add potato; cover and cook over medium heat for 6 minutes. Add frozen vegetables; cook, covered, for 4 to 5 minutes or until vegetables are tender and chicken is no longer pink inside. Stir in parsley; cook for 1 minutes. Season with salt and pepper to taste. Makes 2 servings.
  • TIP: Dredging is simply coating food lightly, often with seasoned flour or crumbs. Here's how combine the dry ingredients in a shallow dish or paper bag. With tongs, dip the food you want to dredge into the flour mixture in dish, turning to coat all sides. Or, add food, one or two pieces at a time, to bag and shake. To prevent thick coating, always shake off excess.
  • Easy Cooking Canadian Living's Best.

CHICKEN AND DUMPLINGS FOR TWO



Chicken and Dumplings for Two image

I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish.

Provided by duonyte

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

8 ounces boneless skinless chicken thighs, cut into bite-sized pieces
3/4 cup celery, sliced 1/4 in. thick
1/2 cup carrot, sliced 1/4 in. thinck
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups low sodium chicken broth
2 1/4 ounces flour, about 1/2 cup
1 tablespoon chopped parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup low-fat milk

Steps:

  • Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm.
  • Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
  • Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes.
  • A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist.
  • Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
  • Discard the parsley sprigs and serve.

SOUP FOR TWO



Soup for Two image

This comforting and colorful soup from field editor Margery Bryan of Royal City, Washington is loaded with old-fashioned goodness. The flavorful broth is chock-full of veggies, chicken and macaroni. "By changing the vegetables, you can make it different every time," Margery notes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon butter
1 can (14-1/2 ounces) chicken broth
2/3 cup cubed cooked chicken
1/2 cup cauliflowerets
1/2 cup canned kidney beans, rinsed and drained
1/4 cup uncooked elbow macaroni
1 cup torn fresh spinach
1/8 teaspoon pepper
Seasoned salad croutons, optional

Steps:

  • In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.

Nutrition Facts : Calories 263 calories, Fat 7g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 888mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

Tips:

  • Use a variety of vegetables: Don't limit yourself to just carrots and celery. Try adding other vegetables like onions, leeks, parsnips, turnips, or rutabagas.
  • Roast the vegetables before adding them to the soup: This will add a deeper flavor to the soup.
  • Use a good quality chicken broth: The broth is the base of the soup, so it's important to use a good one. Look for a broth that is made with real chicken and has a rich flavor.
  • Don't overcook the chicken: Overcooked chicken is tough and chewy. Cook the chicken just until it is cooked through, about 10-12 minutes.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for a little extra flavor.

Conclusion:

Chicken soup is a classic comfort food that is perfect for a cold day. It's also a great way to use up leftover chicken. This recipe for chicken soup for two is easy to make and can be tailored to your own taste. So next time you're feeling under the weather, or just want a warm and comforting meal, give this recipe a try.

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