The first time I made this, I was battling a cold and convinced I’d just throw a few bits in a pot and call it soup. I didn’t expect anything beyond functional. What I got was something close to magic. Steam rising from the bowl, rich broth, slurpy noodles, tender chicken—and I swear, it revived me more than the paracetamol ever could.
Of course, I mucked up the first batch by boiling the noodles in the same pot (bad idea—they went soggy and turned the broth murky). Second round? Noodles cooked separately, added last, and boom: a clear, flavourful soup that tasted like something your gran would make if your gran was Mary Berry. Let me show you why I now keep chicken thighs in the freezer just for this.
WHY THIS ONE WORKS SO WELL
There’s nothing flashy here—just smart, careful cooking that lets every ingredient shine. A few key reasons it hits the spot:
- Chicken thighs – They’re juicier than breast, and hold up beautifully after simmering.
- Separate noodle cooking – Keeps your broth clear and stops the noodles going gummy.
- Thyme in the stock – Subtle, but it adds depth without overwhelming.
The whole thing comes together in about half an hour, but tastes like you’ve been tending it all day.
INGREDIENTS + WHY THEY MATTER
- Chicken stock (1.75 L) – Homemade if you can. It does make a difference.
- Chicken thigh fillets (450 g) – Skinless, boneless. More flavour and tenderness than breast.
- Fresh thyme (6 sprigs) – Infuses the broth while the chicken simmers.
- Butter (25 g) – Sautéing veg in butter = flavour boost.
- Leek, onion, carrot – Classic soup base. Thin slices mean fast cooking.
- Garlic (1 clove) – Just a hint. Too much and it overpowers.
- Mushrooms (150 g) – Savoury, soft, and add a nice depth.
- Medium egg noodles (130 g) – Cook separately to keep texture right.
- Fresh parsley (2 tbsp) – Adds a clean, herby finish.
- Salt + black pepper – Season last, taste always.
MAKING IT YOURS (WITHOUT RUINING IT)
- Want spice? Add a pinch of chili flakes or a drizzle of sesame oil before serving.
- Low-carb version? Skip the noodles and add spinach or shredded cabbage instead.
- No mushrooms? Add peas, corn, or whatever veg you’ve got lurking in the fridge.
- Vegan twist? Sub tofu for chicken, veg stock for chicken, and use rice noodles.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Noodles went mushy | Cooked them in the soup | Cook separately and add just before serving |
| Chicken was tough | Boiled it too hard | Simmer gently for 25 minutes max |
| Broth turned cloudy | Didn’t strain the stock | Always strain after cooking the chicken |
| Soup felt bland | Skipped seasoning | Salt and pepper after simmering—not before |
HOW TO MAKE MARY BERRY’S WARMING CHICKEN NOODLE SOUP
Cook the Chicken
Bring chicken stock to a boil with the thyme. Add chicken thighs, reduce heat, and simmer gently for 25 minutes. Remove chicken, shred with two forks, and strain the stock.
Sauté the Veg
In another large pot, melt butter. Add sliced leek, onion, and carrot. Cook 3–4 minutes until soft. Add garlic and cook 30 seconds more.
Simmer the Broth
Strain in the hot stock, bring to a boil, then add mushrooms. Simmer for 10 minutes until veg is tender.
Cook the Noodles
Boil egg noodles in a separate pot according to packet instructions. Drain and rinse under cold water.
Combine + Finish
Add shredded chicken and noodles to the soup pot. Warm through. Taste and season with salt and pepper. Ladle into bowls and sprinkle with parsley.
TIPS FROM MY KITCHEN
- I always skim the foam off the chicken stock as it simmers—makes for a cleaner-tasting broth.
- If I’m making it ahead, I store the noodles separately to stop them soaking up all the broth.
- Leftover roast chicken? Works brilliantly here too—just skip the stock-cooking step.
STORAGE + SERVING
- Fridge: Keeps 2 days in an airtight container.
- Freezer: Freeze without noodles—they don’t hold up.
- Reheat: Gently on the hob, adding a splash of stock if it’s thickened.
- Serve with: Warm bread rolls, or toast with butter and a touch of mustard.
FREQUENTLY ASKED QUESTIONS
Q: Can I use chicken breast instead of thighs?
A: You can, but it cooks quicker—only simmer for 15–20 minutes or it’ll go dry.
Q: How do I keep the noodles from going soggy?
A: Cook them separately and add right before serving. You can also store them separately if you’ve got leftovers.
Q: Can I make this in advance?
A: Yes! Just store the noodles and soup separately. Reheat gently and combine when serving.
Q: What’s a good noodle substitute?
A: Rice noodles, soba, or even broken-up spaghetti work in a pinch.
Try More Recipes:
- Mary Berry Warming Chicken Noodle Soup Recipe
- Mary Berry Japanese Noodle Soup Recipe
- Mary Berry Chicken Noodle Soup
Mary Berry Warming Chicken Noodle Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy6
servings10
minutes35
minutes233
kcalA classic chicken noodle soup made with rich stock, tender chicken, soft vegetables, and slurpable noodles. Full of warmth and comfort, it’s the perfect bowl when you’re under the weather or just craving something familiar and soothing.
Ingredients
1.75 L chicken stock
450 g skinless boneless chicken thighs
6 thyme sprigs
25 g butter
1 small leek, thinly sliced
1 onion, thinly sliced
1 carrot, peeled and thinly sliced
1 garlic clove, crushed
150 g button mushrooms, sliced
130 g medium egg noodles
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
Directions
- In a pot, bring stock and thyme to a boil. Add chicken, simmer 25 mins. Remove chicken, shred. Strain stock.
- In another pan, melt butter. Add leek, onion, carrot. Cook 3–4 mins. Add garlic, cook 30 secs.
- Add strained stock and mushrooms. Simmer 10 mins.
- Cook noodles separately. Drain and rinse.
- Add chicken and noodles to soup. Warm through. Season to taste.
- Serve hot, sprinkled with parsley.
Notes
- Cook noodles separately to keep them from soaking up all the broth.
- Simmer chicken gently to keep it juicy.
- Skim and strain stock for a clean, flavourful soup.