Mary Berry Chicken Noodle Soup Recipe

This Mary Berry Chicken Noodle Soup Recipe is a comforting and hearty recipe, which is made with tender chicken and egg noodles. It’s the ultimate comfort food recipe, ready in about 2 hours.

Mary Berry Chicken Noodle Soup Recipe Ingredients

For the Chicken and Broth:

• 1 medium whole chicken (about 1.5kg / 3.5lb)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, peeled and quartered
• 2 bay leaves
• 8-10 black peppercorns
• 2.5 litres (4.5 pints) cold water

For the Soup:

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 200g (7oz) dried egg noodles (medium or fine)
• 2 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Noodle Soup Recipe

1. Make the Chicken and Broth: Place the whole chicken, roughly chopped carrots, celery, quartered onion, bay leaves, and peppercorns into a large stockpot or saucepan. Pour in the cold water. Bring to a boil, then immediately reduce the heat to a gentle simmer. Skim off any foam that rises to the surface. Partially cover and let it simmer for 1.5 hours, or until the chicken is cooked through and tender.
2. Shred the Chicken and Strain the Broth: Carefully lift the cooked chicken out of the pot and place it on a board to cool. Once cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set the shredded chicken aside. Strain the broth through a fine-mesh sieve into a large bowl or clean pan, discarding the cooked vegetables and aromatics.
3. Sauté the Soup Vegetables: In the now-empty stockpot, heat the olive oil over a medium heat. Add the finely diced onion, carrots, and celery and cook for 8-10 minutes until softened but not browned.
4. Combine and Simmer: Pour the strained chicken broth into the pot with the softened vegetables. Bring back to a simmer. Add the reserved shredded chicken and cook for 5 minutes to heat it through.
5. Cook the Noodles: Add the egg noodles to the simmering soup. Cook for 6-8 minutes, or according to the packet instructions, until the noodles are tender.
6. Finish and Serve: Stir the chopped fresh parsley into the soup. Taste and season generously with salt and pepper. Ladle into warm bowls and serve immediately.

Recipe Tips

• How to get a really clear broth? The key is to start with cold water and to skim any grey foam (impurities) that rises to the surface as it first comes to a simmer. A gentle, slow simmer, rather than a rolling boil, also helps keep the broth clear.
• What are the best noodles for chicken soup? Classic dried egg noodles are the best choice. They have a firm texture that holds up well in the soup without becoming mushy too quickly.
• Can I use leftover chicken? Yes, this is a great way to use up leftover roast chicken. Simply skip the first two steps and use 2 litres of good-quality store-bought chicken stock instead. Sauté the vegetables, add the stock and shredded chicken, and then cook the noodles.
• How can I boost the flavour? For a richer flavour, use a good-quality chicken. A squeeze of fresh lemon juice or a sprinkle of fresh dill at the end can also brighten up the final taste of the soup.

What To Serve With Chicken Noodle Soup

This is a hearty one-bowl meal, but it pairs wonderfully with simple sides.

• Warm, crusty bread or dinner rolls with butter
• Simple saltine or oyster crackers
• A classic cheese toastie for dipping
• A light green salad with a simple vinaigrette

How To Store Chicken Noodle Soup

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the noodles will continue to absorb the broth and will become much softer. Freeze: For the best texture, it’s recommended to freeze the soup without the noodles. Let the soup cool completely, then freeze it in portions. When ready to eat, thaw, bring to a simmer, and cook a fresh batch of noodles directly in the soup.

Mary Berry Chicken Noodle Soup Nutrition Facts

• Serving: 1 bowl (of 6)
• Calories: 420kcal
• Protein: 35g
• Fat: 18g
• Carbohydrates: 28g
• Sugar: 6g
• Sodium: 550mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
• Mary Berry Dijon Chicken Recipe
• Mary Berry Chicken Liver Pâté Recipe

Mary Berry Chicken Noodle Soup Recipe

Author: Chloe Saidani Cooking Method:Simmering Cuisine:British Courses:Soups

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 45 minutesRest time: minutesTotal time:2 hours 5 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:420 kcal Best Season:Available

Description

A timeless and comforting bowl of homemade chicken noodle soup, featuring a rich, clear broth, tender shredded chicken, classic vegetables, and soft egg noodles.

Ingredients

• 1 whole chicken (1.5kg)
• 4 carrots (2 rough chopped, 2 diced)
• 4 celery stalks (2 rough chopped, 2 diced)
• 2 onions (1 quartered, 1 diced)
• 2 bay leaves & 10 peppercorns
• 1 tbsp olive oil
• 200g dried egg noodles
• 2 tbsp fresh parsley, chopped
• Salt and pepper

Instructions

1. Place the whole chicken, rough-chopped veg, bay leaves, and peppercorns in a large pot. Cover with water and simmer gently for 1.5 hours, skimming the surface initially.
2. Remove the chicken, let it cool, then shred the meat. Strain the broth through a fine sieve.
3. In the same pot, sauté the diced onion, carrots, and celery in olive oil for 10 minutes until soft.
4. Pour the strained broth back into the pot with the vegetables and add the shredded chicken. Bring to a simmer.
5. Add the egg noodles and cook for 6-8 minutes, or until tender.
6. Stir in the fresh parsley and season generously with salt and pepper before serving.

Notes

• Skimming the foam from the broth at the beginning is key to a clear, beautiful soup.
• For the best flavour, use a whole chicken to make your own stock from scratch.
• The noodles will continue to absorb liquid, so if you plan on having leftovers, consider cooking them separately.
• A final seasoning of fresh parsley and black pepper right at the end brightens the whole dish.

Keywords:Mary Berry Chicken Noodle Soup Recipe