Name: Chicken Noodle Soup for One
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Asian Fusion
Ingredients: 1 1/2 cups chicken broth; 5-ounce chicken breast, sliced into strips (about 3/4 cup); 1 tablespoon soy sauce; 1 tablespoon sake, sherry, or white wine; 1/2 teaspoon minced ginger; 1/4 cup baby corn, cut into 1-inch pieces; 1 long red chili, seeded and thinly sliced into rings; 1 scallion, thinly sliced into rings; 1 cup baby spinach; 8 ounces fresh or cooked udon noodles; 1/2 cup sugar snap peas

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This Chicken Noodle Soup for One is the perfect go-to when I want something fast, warm, and comforting. It’s a quick, Asian-inspired dish that combines umami-rich broth with tender chicken, crisp vegetables, and slurp-worthy udon noodles—all in just about 10 minutes. It’s a one-bowl meal that satisfies without making a mess of the kitchen.

Chicken Noodle Soup for One

Why I’ll Love This Recipe

I love how effortlessly this recipe comes together. The combination of soy sauce, sherry, and fresh ginger gives the broth a savory heat, while the vibrant mix of spinach, snap peas, and baby corn keeps things light and fresh. The best part? It’s perfectly portioned for one, so I don’t have to worry about leftovers or scaling anything down. Whether I’m home alone or just craving something nourishing in a hurry, this soup hits the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups chicken broth
5-ounce chicken breast, sliced into strips to yield about ¾ cup
1 tablespoon soy sauce
1 tablespoon sake, sherry, or white wine
½ teaspoon minced ginger
¼ cup baby corn, cut into 1-inch pieces
1 long red chili, seeded and finely sliced into rings
1 scallion, finely sliced into rings
1 cup baby spinach
8 ounces fresh or cooked udon noodles
½ cup sugar snap peas

Directions

I start by heating the chicken broth in a saucepan over medium-low heat.
In a separate nonstick skillet, I cook the chicken strips without oil until they’re just opaque. Then I stir in the soy sauce and sake, letting it reduce a little.
I add the chicken and sauce to the warming broth.
Turning the heat to medium, I bring the broth to a gentle boil.
I stir in the ginger, baby corn, chili, scallion, spinach, noodles, and sugar snap peas.
I let everything simmer for 1–2 minutes, just until the vegetables are tender and the noodles are heated through. Then it’s ready to serve.

Servings and timing

This recipe serves 1 person and takes only 10 minutes from start to finish. It’s ideal for a quick lunch, solo dinner, or a light late-night bite.

Variations

I sometimes swap out the chicken for tofu or leftover rotisserie chicken to save even more time.
For a vegetarian version, I use vegetable broth and skip the meat entirely.
If I’m out of udon, I’ll substitute with soba, ramen, or even spaghetti in a pinch.
I add a poached egg on top when I want extra richness.
A few drops of sesame oil or a sprinkle of toasted sesame seeds add extra depth to the broth.

Storage/Reheating

Since this is a single-serving recipe, I usually finish it all in one sitting. But if I make a second portion, I store it in an airtight container in the fridge for up to a day. I reheat it gently on the stovetop, adding a splash of broth or water to loosen the noodles.

FAQs

What type of noodles can I use if I don’t have udon?

I like using soba, rice noodles, ramen, or even linguine if I don’t have udon on hand. Just make sure they’re cooked before adding them to the broth.

Can I make this soup ahead of time?

Yes, I can prepare the components in advance—like slicing the veggies and cooking the chicken—then assemble and heat everything right before eating for best flavor and texture.

How spicy is this soup?

It has a gentle kick thanks to the red chili, but I can easily adjust the heat by using more or less chili or leaving it out completely.

Can I freeze the soup?

I don’t recommend freezing this because the noodles and spinach don’t hold up well after thawing. It’s best enjoyed fresh.

What can I use instead of sake or sherry?

I often use white wine, rice vinegar, or just a little extra soy sauce and broth if I don’t have sake or sherry.

Conclusion

This Chicken Noodle Soup for One is everything I want in a quick solo meal—comforting, flavorful, and satisfying without being heavy. It’s proof that cooking for one doesn’t have to be boring or bland. Whether I’m winding down after a long day or just in need of something warm and wholesome, this simple soup always delivers.