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Chicken Soup Recipes for One Person

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Chicken and porcini mushroom soup is one of the quick and easy recipes featured below

Chicken and porcini mushroom soup is one of the quick and easy recipes featured below

Soup for many people epitomises comfort food, perhaps especially chicken soup. It is consumed in many forms not only for its delicious taste but its warming qualities in cold weather and very often, in the belief that it is beneficial to those who are sick or unwell. Sadly, a great many people think of chicken soup as something which can either be homemade only in large quantities - over a period of many hours - or consumed from cans or cartons. This means that people who live alone or regularly cook only for one, perhaps with limited time to spend in the kitchen, tend to go for the latter option.

While freezing soup is an excellent way of surmounting this problem in modern times, this page is devoted to showing that chicken soup can equally be made quickly and easily, in portion sizes designed for only one person.

Chicken Meat for Quick and Easy Chicken Soup

Precooked meat from a whole poached chicken and supermarket bought raw chicken can both be used in chicken soup

Precooked meat from a whole poached chicken and supermarket bought raw chicken can both be used in chicken soup

There are three obvious options for obtaining chicken meat for chicken soup when time is not on your side. The first is to cook the chicken in advance, cool it and refrigerate it. This will see it remain usable for two or three days. The second is to buy a small supermarket portion of raw chicken meat which you can chop and firstly seal in oil before simmering in the stock. The third option is to buy a portion of precooked chicken meat.

Chicken Stock for Homemade Chicken Soup

Homemade chicken stock and the supermarket bought variety

Homemade chicken stock and the supermarket bought variety

While in theory chicken soup can of course be made simply with water, few will deny that using proper chicken stock produces significantly better results. The problem you may be faced with when looking to make quick and easy chicken soup is that chicken stock takes several hours to prepare. The good news, however, is that there are ways in which you can overcome this perceived difficulty.

The first and best option is to make your own homemade chicken stock in advance. This can be refrigerated for up to three days, or frozen in your deep freeze for up to three months. Why not pick a day where you have some extra time to make the stock and do so in bulk? Old ice cream plastic containers are a great method of storing the stock in the freezer and can be washed and used again and again. Just be sure to lable the tub in each instance with the date that the stock was prepared.

The second option is to buy a pack of chicken stock from your supermarket. The downside of this is the fact that quality will vary depending upon brand but it is usually perfectly suitable for the purpose.

The third and least favoured option is to use that small, convenient but much maligned creation that is the stock cube...

Bargain Stock Pot

Coq au Vin Soup Recipe

Chicken soup enriched with red wine and based on the classic French dish, coq au vin

Chicken soup enriched with red wine and based on the classic French dish, coq au vin

Coq au vin is a French peasant dish which usually sees large pieces of rooster/cockerel slow cooked on the bone in red wine and stock with a variety of vegetables and herbs. While this dish is based on the concept, it is very much a soup, containing small pieces of chicken fillet and ready for the table in only about half an hour.

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

One bowl of soup

Ingredients

  • 1 small raw chicken breast, diced
  • 1 tbsp olive oil
  • Salt and black pepper
  • ½ small white onion, peeled and roughly chopped
  • 1 clove of garlic, peeled and sliced
  • 4 button mushrooms
  • 1 bay leaf
  • Pinch dried thyme
  • Pinch dried rosemary
  • ½ pint chicken stock
  • ¼ pint red wine
  • Fresh parsley leaves to garnish
  • French style bread to serve
  1. Pour the olive oil in to a small saucepan or pot and gently heat. Add the chicken and season with both salt and black pepper. Stir around with a wooden spoon until evenly sealed. This will take about a couple of minutes. Remove to a plate with a slotted spoon.
  2. To the same saucepan, add the onion and garlic. Stir also for a couple of minutes until softened and the onion is starting to turn transluscent.
  3. Re-add the chicken to the pan, along with the mushrooms and various herbs. Pour in the chicken stock and red wine.
  4. Bring the liquid to a gentle simmer for twenty minutes, stirring occasionally.
  5. Ladle the soup in to a bowl and garnish with a few leaves of parsley. Serve with fresh crusty bread.

Chicken, Babycorn and Mangetout Soup Recipe

Shredded chicken breast, babycorn, mangetout and potato soup

Shredded chicken breast, babycorn, mangetout and potato soup

Cook Time

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: One bowl of soup

Ingredients

  • ¾ pint fresh chicken stock
  • 1 medium floury/starchy potato, peeled and diced to around ¾"
  • 3 ears of babycorn, halved
  • 3 pods of mangetout, halved
  • Salt and pepper
  • Meat from ½ chicken breast fillet (approximately), hand shredded
  1. Pour the chicken stock in to a small saucepan and add the potato, babycorn and mangetout. Season with salt and pepper.
  2. Bring the stock to a simmer and maintain for twenty minutes.
  3. Add the chicken to the soup and gently stir. Simmer for two more minutes and serve.


Chicken and Porcini Mushroom Soup Recipe

Chicken and porcini mushroom soup is garnished with some freshly chopped chives

Chicken and porcini mushroom soup is garnished with some freshly chopped chives

Porcini mushrooms are delicious, strong tasting mushrooms, which work very well in a variety of soups. They can be difficult and expensive to obtain fresh so buying them in their dried form is likely to be the bettter or even only option for many people. They take about ten minutes in boiling water to rehydrate.

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: One bowl of soup

Ingredients

  • ¾ pint fresh chicken stock
  • 1 tbsp dried porcini mushrooms
  • ¼ small white onion, peeled and moderately finely diced
  • ½ tsp dried sage
  • Salt and pepper
  • Meat from 1 small chicken leg and thigh, roughly torn or chopped
  • Freshly chopped chives to garnish
  1. Pour the chicken stock in to a saucepan and heat until it just starts to boil.
  2. Add the porcini mushrooms, diced onion, sage and seasoning. Simmer gently for ten minutes.
  3. Put the chicken in to the pan for a final couple of minutes' simmering.
  4. Pour in to a soup bowl and garnish with the chopped chives.

Crispy Chicken and Spicy Green Lentils Soup Recipe

Deep fried crispy chicken strips are scattered over a spicy green lentil, chilli and garlic soup

Deep fried crispy chicken strips are scattered over a spicy green lentil, chilli and garlic soup

It is probably pretty unusual for chicken soup recipes that the chicken is cooked separately from rather than actually in the soup. This idea sees the main body of the soup cooked in one pot while the precooked chicken is very briefly deep fried until crisp and crunchy, to be used effectively as a scattered garnish.

Note that this soup recipe was also tried using chicken deep fried from its raw state. The experiment definitely suggested that it is better to use precooked chicken.

Cook Time

Prep time: 5 min

Cook time: 35 min

Ready in: 40 min

Yields: One bowl of soup

Ingredients

  • ¾ pint chicken stock
  • 2 tbsp green lentils
  • ½ tsp dried chilli flakes
  • 1 large clove of garlic, peeled and grated
  • Salt and pepper
  • Meat from ½ precooked chicken breast, torn in to strips (see relevant photo above)
  • Vegetable oil for frying
  1. Pour the chicken stock in to a pot. Add the green lentils, garlic and chilli flakes. Season with salt and pepper.
  2. Put the pot on to the heat until the stock begins to simmer. Reduce the heat, cover the pot and maintain as gentle a simmer as you can for half an hour.
  3. The chicken should be fried in time that it has a few minutes to rest before being served. While it can be fried in a deep fryer, frying it in a deep frying pan - in about an inch of oil - allows you to monitor it far more easily. Bring the oil to a high heat, carefully add the chicken (beware of spitting!) and fry for about a minute and a half to two minutes. Remove with a slotted spoon to a plate covered with kitchen paper to drain and dry out.
  4. Taste the soup and adjust for seasoning if required. Ladle in to a bowl and carefully place on the chicken strips for service.

Cream of Chicken, Asparagus and Mushroom Soup

Chicken, asparagus and chestnut mushrooms in a creamy soupy base

Chicken, asparagus and chestnut mushrooms in a creamy soupy base

When making this soup, you should know in advance the difference between including the potato or not. If the potato is included, you will have a really thick, custard-like soup, substantial and extremely filling. If you simply wish a more liquid soup - perhaps to be enjoyed only as a starter - you should omit the potato altogether from the recipe.

Cook Time

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: One bowl of soup

Ingredients

  • 1 stick of celery, roughly chopped
  • ½ small white onion, peeled and roughly chopped
  • 1 medium starchy/floury potato (optional), peeled and roughly diced
  • ½ pint chicken stock
  • ¼ pint double/heavy cream
  • Salt and black pepper
  • 2 asparagus spears, cut to 1 " pieces
  • 2 chestnut mushrooms, sliced
  • ½ precooked chicken breast, roughly shredded
  • 2 or 3 rolled and sliced basil leaves to garnish
  1. Put the celery, onion and potato (if using it) in to your blender or food processor. Pour in the chicken stock and cream. Blitz until smooth.
  2. Pour the blitzed mixture in to a saucepan and bring to a simmer before adding the asparagus and mushrooms. Simmer gently for ten minutes.
  3. Add the chicken to the soup and simmer for a further couple of minutes, just to heat the chicken through.
  4. Pour or ladle the soup in to a serving dish and garnish with the sliced basil leaves.

© 2013 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 29, 2013:

Hi, randomcreative. I know so much what you mean. Trying to find recipes designed for fewer portions can be a nightmare. Hope these ideas (doubled) are helpful for you. Thanks as always for stopping by.

Rose Clearfield from Milwaukee, Wisconsin on April 28, 2013:

Chicken soup for one, love it! I'm usually cooking for two and sometimes have a hard time finding easy recipes to prepare that don't serve eight or so.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 28, 2013:

Hi, Sheri. Thank you. Hope one of these ideas appeal enough to you to give it a try.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 28, 2013:

Hi, Natasha. Yes, you're right - it can be difficult, especially when supermarkets so often only sell ingredients in larger quantities. Hope this helps you out and I'm glad you won't have the problem for too much longer. Thanks for stopping by and leaving your comment.

Sheri Dusseault from Chemainus. BC, Canada on April 27, 2013:

Looks good! I love chicken soup!

Natasha from Hawaii on April 27, 2013:

It is so difficult to cook for one! It's been annoying me for months and I can't wait to cook for two once my man finally returns from deployment. Thanks for the cooking for one ideas - I still have a month and a half left of solo cooking =)

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