Mary Berry Chicken Noodle Soup is made with butter, onion, carrot, chicken stock, egg noodles, cooked chicken, and spring onions. This delicious Mary Berry Chicken Noodle Soup recipe creates a hearty dinner that takes about 25 minutes to prepare and can serve up to 4 people.
This Chicken Noodle Soup Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Chicken Noodle Soup Ingredients
- a knob of butter
- 1 onion, thinly sliced
- 1 carrot, halved and thinly sliced
- 1.7 liters (3 pints) of good-quality, hot chicken stock
- 50g (2oz) fine egg noodles (about 2 small nests)
- 100g (4oz) cooked chicken, thinly shredded into long strips
- 4 spring onions, sliced on the diagonal
How To Make Mary Berry Chicken Noodle Soup
- Melt the Butter: Melt the butter in a large saucepan. Add the onion and carrot; fry for 3–4 minutes over high heat.
- Add the Stock: Pour in the stock, cover, bring to a boil, then reduce heat and simmer for about 5 minutes.
- Add Noodles and Chicken: Break the noodles into small pieces or keep them longer if preferred; add to the soup with the chicken.
- Simmer: Cover the pan and simmer for another 5 minutes, or until the noodles are just cooked.
- Finish and Serve: Add the spring onions and season with salt and pepper to serve.
Recipe Tips
- Use hot chicken stock: Make sure the stock is hot when added to the pan to speed up cooking and keep the soup hot.
- Cut vegetables evenly: Slice the onion and carrot evenly to ensure they cook uniformly and add consistent flavor.
- Break noodles to size: Break the noodles into small pieces if you prefer them to be more manageable in the soup.
- Cook noodles just right: Add the noodles at the right time and avoid overcooking them to keep them tender but not mushy.
- Adjust seasoning: Taste the soup before serving and adjust the salt and pepper as needed to enhance the flavor.
What To Serve With Chicken Noodle Soup?
This comforting Chicken Noodle Soup pairs well with crusty bread, a fresh green salad, a side of roasted vegetables, or garlic bread. It can also be served alongside a simple fruit salad, a light coleslaw, or some cheese and crackers for a tasty dinner.
How To Store Leftovers Chicken Noodle Soup?
- Refrigerate: Let the leftover Chicken Noodle Soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool to room temperature before freezing. Transfer it to a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Leftovers Chicken Noodle Soup?
- In The Microwave: Transfer the soup to a microwave-safe container and cover it loosely. Heat on high for 2–3 minutes, stirring halfway through, until hot.
- On the Stove: Pour the soup into a saucepan and heat over medium heat for about 5–7 minutes, stirring occasionally, until hot. Adjust seasoning if needed.
Try More Mary Berry Recipes:
- Mary Berry Creamy Asparagus Soup
- Mary Berry Chestnut Mushroom Soup
- Mary Berry Tomato and Basil Soup
- Mary Berry Gazpacho
Mary Berry Chicken Noodle Soup Nutrition Facts
Serving Size: 1 bowl (approximately 1.5 cups or 375 ml)
- Calories: 250
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 15g
Mary Berry Chicken Noodle Soup
Description
Mary Berry Chicken Noodle Soup is made with butter, onion, carrot, chicken stock, egg noodles, cooked chicken, and spring onions. This delicious Mary Berry Chicken Noodle Soup recipe creates a hearty dinner that takes about 25 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Melt the Butter: Melt the butter in a large saucepan. Add the onion and carrot; fry for 3–4 minutes over high heat.
- Add the Stock: Pour in the stock, cover, bring to a boil, then reduce heat and simmer for about 5 minutes.
- Add Noodles and Chicken: Break the noodles into small pieces or keep them longer if preferred; add to the soup with the chicken.
- Simmer: Cover the pan and simmer for another 5 minutes, or until the noodles are just cooked.
- Finish and Serve: Add the spring onions and season with salt and pepper to serve.
Notes
- Use hot chicken stock: Make sure the stock is hot when added to the pan to speed up cooking and keep the soup hot.
- Cut vegetables evenly: Slice the onion and carrot evenly to ensure they cook uniformly and add consistent flavor.
- Break noodles to size: Break the noodles into small pieces if you prefer them to be more manageable in the soup.
- Cook noodles just right: Add the noodles at the right time and avoid overcooking them to keep them tender but not mushy.
- Adjust seasoning: Taste the soup before serving and adjust the salt and pepper as needed to enhance the flavor.