Mary Berry’s Chicken Soup with Noodles is a comforting dish that combines tender chicken thighs, wholesome vegetables, and delicate noodles, all simmered in a rich chicken stock. It’s a bowl of pure comfort, and with Mary Berry’s touch, you know it’s going to be extraordinary. Let’s dive into what makes this recipe so special.
Prep: 10 mins Total: 45 mins Yields: 6
Why you’ll like it
There are countless reasons why you should give Mary Berry’s Chicken Soup with Noodles a try:
- Comfort in a Bowl: This soup is like a warm hug on a chilly day. It’s the ultimate comfort food that soothes the soul.
- Healthy and Nutritious: Packed with chicken, vegetables, and nourishing noodles, it’s a wholesome meal that’s good for you.
- Ease of Preparation: Mary Berry’s recipes are known for their simplicity and great results, making this soup accessible to home cooks of all skill levels.
- Versatile and Customizable: You can easily adapt this recipe to your taste by adding your favourite herbs or spices.
- Perfect for Any Occasion: Whether you’re under the weather, celebrating, or simply craving something delicious, this soup fits the bill.
Mary Berry Chicken Soup Recipe
What is Mary Berry Chicken Soup?
Mary Berry’s Chicken Soup with Noodles is a classic comfort food recipe that offers a perfect blend of hearty flavours and soothing warmth. The star ingredients include succulent chicken thighs, carrots, celery, and fragrant garlic, all simmered in a generous portion of homemade chicken stock. Thin noodles add a delightful texture to the mix, while fresh dill provides a burst of vibrant colour and an aromatic finish. This dish is the embodiment of comfort and is sure to become a family favourite.
Ingredients
- Chicken Thighs – 500 g chicken thighs
- 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 – 1 3/4 litres of chicken stock
- Black Pepper to taste
- Noodles – 125 g thin noodles
- Fresh Dill, chopped to garnish
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. Afterwards, 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 it, and let it simmer for approximately 10 minutes or until the noodles become tender.
Tips
- Use bone-in chicken thighs for added flavour. Remove the skin for a healthier option.
- Simmer the soup on low heat to develop rich flavours, but don’t boil vigorously.
- Taste and adjust the seasoning with salt and pepper as needed.
- Cook the noodles separately and add them to individual bowls to prevent them from becoming mushy if you have leftovers.
- Don’t skip the fresh dill garnish; it adds a burst of freshness to each spoonful.
Variations
- For a heartier version, add small pasta shapes instead of thin noodles.
- Experiment with different vegetables like peas, corn, or spinach.
- Spice it up with a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Make it gluten-free by using rice noodles instead of wheat-based noodles.
- Substitute chicken with tofu or mushrooms for a vegetarian twist.
How to serve 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 savour the comfort it brings to your table.
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Mary Berry Chicken Soup with Noodles
Ingredients
- 500 grams chicken thighs
- 500 grams 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 3/4 litres chicken stock
- black pepper to taste
- 125 grams thin noodles
- 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.
