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Small Batch Chicken and Vegetable Soup for Two

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 350
A cozy and flavorful soup perfect for a quick, satisfying meal for two, packed with tender chicken and fresh vegetables.

Ingredients

Protein

  • 10 oz boneless, skinless Chicken Breast

Seasonings

  • 1/2 tsp Salt (plus more to taste)
  • 1/4 tsp Black Pepper (plus more to taste)
  • 1/2 tsp Garlic Powder

Vegetables

  • 8 oz Yellow Potatoes (peeled and cut into small cubes (~1/2" in size))
  • 1 stick Carrot (peeled and chopped (~1/3 cup))
  • 1 stalk Celery (chopped (~1/3 cup))
  • 1/3 cup Yellow Onion (finely chopped)
  • 1 clove Garlic (minced)

Flavor Enhancers

  • 2 tsp White Miso Paste
  • 2 cups Chicken Bone Broth
  • 1 bay leaf Bay Leaf
  • 1 tsp Italian Seasoning
  • 1/4 tsp Paprika
  • 1/2 cup Whole Milk
  • 1 tbsp Fresh Parsley (or 1/2 tsp dried parsley)
  • 2 tsp Lemon Juice (fresh)

Instructions 

  • Season the chicken with salt, pepper, and garlic powder; set aside for 10 minutes.
  • Cook the chicken in olive oil until browned and cooked through; then shred or chop into bite-sized pieces.
  • In the same pot, add potatoes, carrots, celery, and onion; cook until tender, about 7-8 minutes.
  • Stir in garlic and miso paste, then add broth and bring to a boil. Reduce heat, add bay leaf, Italian seasoning, paprika, milk, and chicken; simmer 20-25 minutes.
  • Stir in parsley and lemon juice, taste, and adjust seasoning. Remove bay leaf and serve hot.

Notes

Feel free to add more herbs or adjust seasoning to taste.
Calories: 350kcal
Cost: $12
Course: Soup
Cuisine: American
Keyword: chicken, Vegetables