British Classic Chicken Noodle Soup Recipe (Mary Berry)
Calories: 323.6kcal|Fat: 11.8g|Carbohydrates: 35.2g|Protein: 18.7g
| 45 minutes
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Savoury, simple, and comforting in every spoonful–it's hard to think of another dish more delicious and soothing than Mary Berry chicken noodle soup.
Mary Berry’s Chicken Noodle Soup is a classic comfort food, perfect for colder months or those warmer days when you need something soothing. This simple recipe combines chicken thighs, carrots, celery, and fragrant garlic, all simmered in a generous portion of chicken stock, providing hearty flavours and soothing warmth. Thin noodles, beloved by kids and grown-ups, add a delightful texture to the dish.
Even if you have fussy kids who only want the noodles, the dish remains nutritious. I make them eat the leftover veggies and chicken the next day, blended with mayo or mustard as a sandwich filling. No matter how we enjoy it, this is a family weekday favourite.
Why you’ll like it
- Soothing – It’s like a warm hug on a chilly day. It soothes the soul.
- Healthy and Nutritious: Packed with chicken, vegetables, and nourishing noodles, it’s a wholesome meal that’s good for you.
- Easy: Mary Berry used the classic ingredients of British chicken soup – no complex things. It’s easy to remember after you do it the first time.
- Versatile and Customizable: You can easily adapt this recipe to your taste by adding your favourite herbs or spices.
- The soup fits the bill: A great dish to feed a family on a budget.
Making A Perfect Traditional Chicken Noodle Soup
- Use bone-in chicken thighs for added flavour. Remove the skin for a healthier option.
- Simmer the soup gently on low heat to develop rich flavours, but don’t boil vigorously.
- Taste and adjust the seasoning with salt and pepper as needed. Add red pepper flakes if you want to spice it up.
- Cook the noodles separately and add them to individual bowls to prevent them from becoming mushy if you have leftovers. But if you’re not going to leave leftovers you can add them directly to the soup.
What You Need
- Chicken Thighs – Use chicken thighs though I love to use boneless skinless chicken thighs. Substitute chicken with tofu or mushrooms for a vegetarian twist.
- Carrots– 500 g carrots, sliced
- Celery – 1/2 head celery, chopped
- Onion – 1 small onion, peeled and left whole
- Garlic Cloves – 2-3 garlic cloves, coarsely chopped
- Parsley – A few parsley sprigs
- Chicken Stock – Use store-bought or homemade chicken stock. For a vegetarian noodle soup use vegetable stock and omit the chicken.
- Black Pepper to taste
- Noodles – Use thin noodles or Angel Hair Pasta. To vary you can also use small pasta shapes or courgetti. Alternatively, make it gluten-free by using rice noodles instead of wheat-based noodles.
- Fresh Dill, chopped to garnish. Omit if this is too strong for you.
- Spice (optional) – Spice it up with a pinch of red pepper flakes or a dash of hot sauce for some heat.
Saving the Noodle Soup For Later
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Leftovers: Store any leftovers in the refrigerator for up to 3 days. However, it’s best eaten the next day. Reheat the soup on the stovetop or in the microwave until it’s piping hot and enjoy warm.
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Freezing: I have never tried freezing the soup itself, though sometimes I freeze its broth in ice cube trays to use as stock later on.
Serving Mary Berry Chicken Noodle Soup
Serve Mary Berry’s Chicken Soup with Noodles piping hot in large, comforting bowls. Pair it with a crusty slice of bread or some crackers for a satisfying meal. It’s perfect for lunch or dinner, and the leftovers taste even better the next day. Enjoy this heartwarming dish with friends and family, and savor the comfort it brings to your table.
If you don’t feel like eating soup, you can separate the chicken and vegetables, enjoying the noodles with the broth on their own, and then use the vegetables and chicken as a sandwich filling.
Health Info
- Calories: 323.6kcal
- Sugar: 9.7g
- Sodium: 531.2mg
- Fat: 11.8g
- Carbohydrates: 35.2g
- Fiber: 3.5g
- Protein: 18.7g
More Soothing Soups:
Traditional Chicken Noodle Soup Recipe
Fat: 11.8g|Carbohydrates: 35.2g|Protein: 18.7g
Description
Savoury, simple, and comforting in every spoonful–it's hard to think of another dish more delicious and soothing than Mary Berry chicken noodle soup.
Ingredients
- 500 g chicken thighs
- 500 g carrots sliced
- ½ head celery chopped
- 1 small onion peeled but left whole
- 2 garlic cloves coarsely chopped
- a few parsley sprigs
- 1¾ litres chicken stock
- black pepper to taste
- 125 g thin noodles or Angel Hair Pasta
- fresh dill to garnish chopped
Instructions
- Place the chicken thighs in a large saucepan along with the carrots, celery, onion, garlic, and parsley. Add the stock and heat until it comes to a boil. As it simmers, use a slotted spoon to remove any foam that forms on the surface.
- Reduce the heat, season the mixture with salt and pepper, then cover and gently simmer for 30 minutes. Afterward, skim any fat that may have accumulated on the soup’s surface.
- Using a slotted spoon, remove the parsley, onion, and chicken from the soup. Discard the parsley, chop the onion, and shred the chicken meat while removing any skin or bones. Set these aside.
- Next, break the noodles into 5 cm (2-inch) pieces and add them to the soup. Bring it to a boil once more, cover, and let it simmer for approximately 10 minutes or until the noodles become tender.
Recipe Notes:
- Tips for Cooking: Use bone-in chicken thighs for added flavor. Simmer gently on low heat; don’t boil vigorously.
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Storing and Serving:
- Store leftovers in the fridge for up to 3 days; best eaten the next day. Reheat until piping hot.
- Freeze broth in ice cube trays if desired.
- Serve piping hot with bread or crackers. Enjoy with family and friends.
- Separate chicken and vegetables for sandwiches if preferred.
- Chicken thighs (substitute with tofu or mushrooms for vegetarian)
- Carrots, sliced
- Celery, chopped
- Onion, whole
- Garlic cloves, chopped
- Parsley sprigs
- Chicken or vegetable stock
- Black pepper to taste
- Thin noodles or alternative pasta shapes
- Fresh dill (optional)
- Red pepper flakes (optional)
