Mary Berry Chicken Noodle Soup

This was meant to be a lazy Tuesday soup—quick, simple, just to use up the cold chicken lurking in the fridge. But I’ll be honest: the first time I made Mary Berry’s Chicken Noodle Soup, it was so bland I nearly gave up on it.

The broth tasted flat, the noodles overcooked, and I’d chopped the carrot into thick rounds that never softened properly. But something about it—maybe the promise of a bowl that could actually feel like a hug—made me give it another go.

Second time? Totally different story. With a few tweaks and sharper instincts (and hotter stock!), it turned into a light but flavourful little miracle of a soup. Let me show you how I fixed it.

Why This One Works So Well

The real beauty of this soup is speed—with flavour. It’s not trying to be a 5-hour broth situation. It’s a pantry-friendly, midweek saviour kind of soup.

• Thin slices matter: The finer you slice the onion and carrot, the more flavour they give off in a short time.
• Good stock = everything: Don’t skimp here. Cubes won’t cut it. I use homemade or that posh gel-style one.
• Adding spring onions at the end gives you a fresh, peppery lift right before serving.

Most recipes like this lean dull. This one doesn’t—if you follow the little things that matter.

INGREDIENTS + WHY THEY MATTER

• Butter – Gives a mellow, rich base. I once swapped it for oil and regretted it immediately—lost all the depth.
• Onion – Must be sliced thin. It’s your main aromatic here.
• Carrot – Adds gentle sweetness and colour. I slice it very thin to make sure it softens fast.
• Good chicken stock – Make or buy the best you can. Weak stock = weak soup.
• Fine egg noodles – These cook quickly and hold the broth beautifully. I tested thicker noodles and they made the soup feel heavy.
• Cooked chicken – Leftovers work perfectly. I like a mix of breast and thigh for texture.
• Spring onions – Stirred in last minute for bite and brightness.

Making It Yours (Without Ruining It)

• No egg noodles: Vermicelli or rice noodles both work—but cook separately and add just before serving.
• Going dairy-free: Use olive oil instead of butter. It’s not as rounded, but still tasty.
• Want spice: Add a sliver of fresh ginger or a hit of white pepper for more punch.
• Gluten-free: Use gluten-free noodles and double-check your stock.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup tasted bland	Weak stock or too little seasoning	Use rich, hot stock + taste at the end
Noodles went mushy	Left in too long or simmered too hard	Add late, cook just until tender
Carrots still crunchy	Cut too thick	Slice as thin as you dare
Greasy top layer	Chicken skin or cold stock	Use lean meat + hot stock only

HOW TO MAKE MARY BERRY’S CHICKEN NOODLE SOUP

1. Melt the butter in a large saucepan over medium-high heat. Add the onion and carrot and fry for 3–4 minutes, stirring now and then, until softened slightly but not coloured.
2. Pour in the hot stock. Cover the pan, bring to a gentle boil, then reduce the heat and simmer for 5 minutes. The carrots should just begin to yield.
3. Add the noodles and chicken. Break the noodles a bit if you’d like shorter strands. Cover again and simmer for another 5 minutes, just until the noodles are cooked and tender.
4. Stir in the spring onions, season generously with salt and pepper, and serve hot.

TIPS FROM MY KITCHEN

• I warm the chicken separately in a bit of stock before adding—helps it stay juicy.
• My hob runs hot, so I simmer with the lid just ajar to avoid boiling it dry.
• I slice spring onions at an angle for texture and a bit of flair.
• A small splash of soy sauce (just a teaspoon!) adds a sneaky umami boost.

STORAGE + SERVING

• Fridge: Keeps 2–3 days. The noodles soak up stock, so add a splash of water when reheating.
• Freezer: Freeze without noodles if you can. Add fresh ones when reheating for best texture.
• Serve with: Crusty sourdough, cheese toasties, or a soft boiled egg on top.

FAQs – Real Query Answers

Q: Can I use rotisserie chicken?
A: Absolutely. Just remove the skin and shred it well—dark meat works beautifully here.

Q: What if I don’t have spring onions?
A: Try a bit of chopped parsley or chives, or even a squeeze of lemon for brightness.

Q: Can I make it in advance?
A: Yes, but hold off on the noodles until you’re ready to eat—they go soft quickly.

Q: What’s the best chicken to use?
A: Leftover roast chicken, especially thigh meat. More flavour, less drying out.

Q: Can I make it in a slow cooker?
A: Sort of—but it’s so quick on the hob, I wouldn’t bother. You’ll risk mushy noodles.

Try More Mary Berry Recipes:

• Mary Berry Celeriac & Watercress Soup Recipe
• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Blue Stilton And Onion Soup