This easy and delicious Mary Berry Chicken Noodle Soup is a hot and comforting dish perfect for any day. Quick to make and packed with flavour, it’s a nutritious meal that can be customised with your favourite veggies. The tender chicken and soft noodles make it a truly satisfying bowl of goodness.
This Chicken Noodle Soup Recipe Is From Complete Cookbook by Mary Berry
Ingredients Needed
- 500 g chicken thighs
- 500 g carrots, sliced
- 1/2 head celery, chopped
- 1 small onion, peeled but left whole
- 2–3 garlic cloves, coarsely chopped
- A few parsley sprigs
- 1.75 litres chicken stock
- Salt and black pepper
- 125 g thin noodles
- Chopped fresh dill, to garnish
How To Make Chicken Noodle Soup
- Prepare the Soup Base: Place the chicken thighs, carrots, celery, onion, garlic, and parsley into a large saucepan. Add the chicken stock and bring to a boil. Skim off any foam using a slotted spoon.
- Simmer: Reduce the heat, season with salt and pepper, cover, and simmer gently for 30 minutes.
- Remove and Shred the Chicken: Skim off any fat from the surface of the soup. Use a slotted spoon to remove the parsley, onion, and chicken. Discard the parsley. Chop the onion and shred the chicken, discarding the skin and bones. Set them aside.
- Cook the Noodles: Break the noodles into 5 cm (2 in) pieces and add them to the soup. Bring to a boil, cover, and simmer for about 10 minutes or until the noodles are tender.
- Finish the Soup: Return the shredded chicken and chopped onion to the soup. Heat through and taste for seasoning.
- Serve: Ladle the soup into bowls and garnish with chopped fresh dill. Serve hot.
Recipe Tips
- Use skinless chicken thighs: Skinless chicken thighs are perfect for this recipe as they stay tender and juicy during cooking. They also add more flavour to the soup than breast meat.
- Don’t skip the skimming: Skim off any foam and fat that rises to the top while cooking. This ensures a clearer, cleaner broth and removes excess grease.
- Break noodles into small pieces: Break the noodles into 5 cm (2 in) pieces before adding them to the soup. This helps them cook evenly and prevents them from clumping together.
- Simmer gently: Keep the heat low and simmer the soup gently. This helps the flavours to develop without making the chicken tough.
- Taste before serving: Always taste your soup before serving and adjust the seasoning with salt and pepper. It makes a big difference in flavour!
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers chicken noodle soup in an airtight container in the fridge for up to 3 days.
- Freeze: Put leftovers chicken noodle soup in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
- Reheating: Reheat leftovers chicken noodle soup on the stove over low heat for about 10-15 minutes, stirring occasionally to prevent sticking. For microwaving, heat in a microwave-safe container for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 240 grams)
- Calories: 233
- Total Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 61 mg
- Sodium: 501 mg
- Potassium: 779 mg
- Total Carbohydrate: 18 g
- Dietary Fiber: 4 g
- Sugars: 8 g
- Protein: 28 g
Try More Mary Berry Recipes:
Mary Berry Chicken Noodle Soup
Description
This easy and delicious Mary Berry Chicken Noodle Soup is a hot and comforting dish perfect for any day. Quick to make and packed with flavour, it’s a nutritious meal that can be customised with your favourite veggies. The tender chicken and soft noodles make it a truly satisfying bowl of goodness.
Ingredients
Instructions
- Prepare the Soup Base: Place the chicken thighs, carrots, celery, onion, garlic, and parsley into a large saucepan. Add the chicken stock and bring to a boil. Skim off any foam using a slotted spoon.
- Simmer: Reduce the heat, season with salt and pepper, cover, and simmer gently for 30 minutes.
- Remove and Shred the Chicken: Skim off any fat from the surface of the soup. Use a slotted spoon to remove the parsley, onion, and chicken. Discard the parsley. Chop the onion and shred the chicken, discarding the skin and bones. Set them aside.
- Cook the Noodles: Break the noodles into 5 cm (2 in) pieces and add them to the soup. Bring to a boil, cover, and simmer for about 10 minutes or until the noodles are tender.
- Finish the Soup: Return the shredded chicken and chopped onion to the soup. Heat through and taste for seasoning.
- Serve: Ladle the soup into bowls and garnish with chopped fresh dill. Serve hot.
Notes
- Use skinless chicken thighs: Skinless chicken thighs are perfect for this recipe as they stay tender and juicy during cooking. They also add more flavour to the soup than breast meat.
- Don’t skip the skimming: Skim off any foam and fat that rises to the top while cooking. This ensures a clearer, cleaner broth and removes excess grease.
- Break noodles into small pieces: Break the noodles into 5 cm (2 in) pieces before adding them to the soup. This helps them cook evenly and prevents them from clumping together.
- Simmer gently: Keep the heat low and simmer the soup gently. This helps the flavours to develop without making the chicken tough.
- Taste before serving: Always taste your soup before serving and adjust the seasoning with salt and pepper. It makes a big difference in flavour!
Mary Berry Chicken Noodle Soup