Mary Berry Warming Chicken Noodle Soup Recipe

Mary Berry Warming Chicken Noodle Soup Recipe

This delicious Mary Berry Warming Chicken Noodle Soup is the perfect comforting meal for chilly days. It’s quick, easy, and packed with flavour, featuring tender chicken, hearty vegetables, and noodles in a rich, hot broth. You can easily adjust it with common ingredients, making it a flexible and satisfying choice for any day.

This Warming Chicken Noodle Soup Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed

  • 1.75 litres (3 pints) good chicken stock
  • 450g (1lb) skinless, boneless chicken thigh fillets
  • 6 thyme sprigs
  • 25g butter
  • 1 small leek, thinly sliced
  • 1 onion, thinly sliced
  • 1 thin carrot, peeled and thinly sliced into rounds
  • 1 small garlic clove, crushed
  • 150g button mushrooms, sliced
  • 130g medium egg noodles
  • 2 tbsp chopped parsley
  • Salt and freshly ground black pepper

How To Make Warming Chicken Noodle Soup Recipe

  1. Cook the chicken: Heat the chicken stock in a saucepan over high heat. Add the chicken thighs and thyme, bring to a rolling boil, then lower the heat and simmer for about 25 minutes until the chicken is cooked through and tender. Remove the chicken with a slotted spoon, shred it into thin strips, and set the stock aside.
  2. Prepare the vegetables: Melt the butter in another large pan over medium-high heat. Add the leek, onion, and carrot, frying for 3-4 minutes. Stir in the garlic and cook for 30 seconds. Strain in the hot stock, bring to the boil, and add the mushrooms. Let it simmer for about 10 minutes.
  3. Cook the noodles: Cook the egg noodles in boiling water according to the packet instructions. Drain and run them under cold water to stop the cooking process.
  4. Combine and serve: Add the shredded chicken and noodles to the soup, heating everything through. Taste and adjust the seasoning with salt and pepper. Serve the soup sprinkled with chopped parsley.
Mary Berry Warming Chicken Noodle Soup Recipe

Recipe Tips

  • Use homemade stock: If possible, use homemade chicken stock for a richer, more flavorful broth. Store-bought stock can work, but homemade adds depth.
  • Don’t overcook the chicken: Simmer the chicken gently for 25 minutes to keep it tender. Overcooking can make it dry and tough.
  • Strain the stock: Strain the stock before adding it to the vegetables to remove any impurities and ensure a clear, clean broth.
  • Add noodles last: To prevent the noodles from becoming soggy, add them to the soup just before serving.
  • Season to taste: Always taste the soup before serving and adjust the seasoning with salt and pepper to enhance the flavors.

How To Store & Reheat Leftovers

  • Refrigerate: Store leftovers warming chicken noodle soup in an airtight container in the fridge for up to 2 days.
  • Freeze: Freeze leftovers warming chicken noodle soup for up to 3 months. Thaw it in the fridge overnight, then reheat it until hot.
  • Reheating: Reheat leftovers warming chicken noodle soup on the stove over medium heat for about 5 to 10 minutes, stirring occasionally, until hot throughout, or microwave for 2 to 3 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 240 grams)

  • Calories: 233
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 61mg
  • Sodium: 501mg
  • Potassium: 779mg
  • Total Carbohydrate: 18g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 28g

Try More Mary Berry Recipes:

Mary Berry Warming Chicken Noodle Soup Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:233 kcal Best Season:Suitable throughout the year

Description

This delicious Mary Berry Warming Chicken Noodle Soup is the perfect comforting meal for chilly days. It’s quick, easy, and packed with flavour, featuring tender chicken, hearty vegetables, and noodles in a rich, hot broth. You can easily adjust it with common ingredients, making it a flexible and satisfying choice for any day.

Ingredients

Instructions

  1. Cook the chicken: Heat the chicken stock in a saucepan over high heat. Add the chicken thighs and thyme, bring to a rolling boil, then lower the heat and simmer for about 25 minutes until the chicken is cooked through and tender. Remove the chicken with a slotted spoon, shred it into thin strips, and set the stock aside.
  2. Prepare the vegetables: Melt the butter in another large pan over medium-high heat. Add the leek, onion, and carrot, frying for 3-4 minutes. Stir in the garlic and cook for 30 seconds. Strain in the hot stock, bring to the boil, and add the mushrooms. Let it simmer for about 10 minutes.
  3. Cook the noodles: Cook the egg noodles in boiling water according to the packet instructions. Drain and run them under cold water to stop the cooking process.
  4. Combine and serve: Add the shredded chicken and noodles to the soup, heating everything through. Taste and adjust the seasoning with salt and pepper. Serve the soup sprinkled with chopped parsley.

Notes

  • Use homemade stock: If possible, use homemade chicken stock for a richer, more flavorful broth. Store-bought stock can work, but homemade adds depth.
  • Don’t overcook the chicken: Simmer the chicken gently for 25 minutes to keep it tender. Overcooking can make it dry and tough.
  • Strain the stock: Strain the stock before adding it to the vegetables to remove any impurities and ensure a clear, clean broth.
  • Add noodles last: To prevent the noodles from becoming soggy, add them to the soup just before serving.
  • Season to taste: Always taste the soup before serving and adjust the seasoning with salt and pepper to enhance the flavors.
Keywords:Mary Berry Warming Chicken Noodle Soup Recipe

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