Nothing compares to homemade chicken noodle soup, but if you are living alone or, frankly, can't spend the time hovering over the stove top, then check out this single-serving chicken noodle soup (cooked in a microwave) from Mug Meals ($17) by Dina Cheney. This recipe comes together in about 10 minutes and tastes infinitely better than anything out of a can. Your cold will thank you.
Leftover chicken takes on a new life in this cozy soup. Since the ingredients are few, be sure to use a high-quality chicken broth. If you aren’t using leftover noodles, cook the noodles in salted water for the shortest amount of time recommended on the package, usually about 3 minutes. Serve with toast or crackers.
Editor’s note: I cooked the noodles in the microwave, like Easy Mac! Simply fill the mug 2/3 full with hot salted water and add the noodles. Microwave on high for 3 minutes. Carefully drain out the water before adding the remaining soup ingredients. I also used parsley instead of dill, because I prefer the taste!
- 1 cup chicken broth
1/2 cup shredded rotisserie or roast chicken (skin removed)
1/4 cup very thinly sliced carrots (about 1/2 carrot)
1/4 cup cooked small egg noodles
1 tablespoon plus 1 teaspoon thinly sliced trimmed scallions (light green and dark green parts)
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
2 grinds of black pepper
1 tablespoon finely chopped fresh dill
- In a small bowl, stir together the broth, chicken, carrots, noodles, scallions, juice, salt, and pepper. Pour into a 16-oz. mug.
- Cover and microwave until the carrots are tender, about 7 minutes. Stir in the dill.
Source: Reprinted with permission from Mug Meals by Dina Cheney, published by The Taunton Press in 2015
- Soups/Stews, Stock/Broth
- North American
- Serves 1
- Total Time
- 9 minutes, 59 seconds