This Mary Berry Chicken Noodle Soup is a classic and comforting recipe, which is made with tender chicken thighs and carrots. It’s the ultimate comfort food recipe, ready in about 1 hour.

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Mary Berry Chicken Noodle Soup Ingredients

500 g (1 lb) chicken thighs
500 g (1 lb) carrots, sliced
1/2 head celery, chopped
1 small onion, peeled but left whole
2–3 garlic cloves, coarsely chopped
a few parsley sprigs
1.75 litres (3 pints) chicken stock
salt and black pepper
125 g (4 oz) thin noodles
chopped fresh dill, to garnish

How To Make Mary Berry Chicken Noodle Soup

Simmer the soup base: Put the chicken thighs into a large saucepan with the carrots, celery, whole onion, garlic, and parsley sprigs. Pour in the chicken stock and bring to a boil.
Skim and season: Using a slotted spoon, carefully skim off any foam that rises to the surface of the pan. Lower the heat, season with salt and pepper, then cover and simmer gently for 30 minutes.
Prepare the chicken and onion: Skim any remaining fat from the surface of the soup. With a slotted spoon, lift out the parsley, onion, and chicken. Discard the parsley. Finely chop the cooked onion, and shred the chicken meat, discarding the skin and bones. Set both aside.
Cook the noodles: Break the noodles into 5 cm (2 in) pieces and drop them into the simmering soup. Bring back to a boil, cover, and simmer for about 10 minutes or until the noodles are tender.
Combine and serve: Return the chopped onion and shredded chicken to the soup. Heat through gently and taste for seasoning, adding more salt and pepper if needed. Serve hot, garnished with fresh dill.

Recipe Tips

How to get a clear broth? Skimming the foam (scum) that rises to the surface as the soup first comes to a boil is the most important step for ensuring a clear, beautiful broth.
Can I use chicken breast instead of thighs? Yes, you can use chicken breast for a leaner soup. However, chicken thighs have more flavour and tend to stay more moist after being simmered.
What kind of noodles are best? Thin egg noodles are classic, but you can use any kind you like. Broken spaghetti or small pasta shapes also work well.
Can I add other herbs? Absolutely. A bay leaf or a few sprigs of thyme added with the parsley would also be delicious.

What To Serve With Chicken Noodle Soup

This classic soup is a comforting meal on its own, but it’s perfect with:

Crusty bread for dipping
Saltine or oyster crackers
A simple side salad

How To Store Chicken Noodle Soup

Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Note that the noodles will continue to absorb liquid and may become very soft.
Freeze: For best results, freeze the soup before adding the noodles. Let the soup base cool, then freeze for up to 3 months. Thaw, reheat, and cook the noodles fresh in the simmering soup before serving.

FAQs

Can I use leftover cooked chicken? Yes. If you have leftover roast chicken, you can shred the meat and add it to the soup at the end with the cooked noodles, just to heat through.
Why is my soup bland? Make sure you are using a good quality chicken stock, as this forms the main flavour base. Also, be sure to season generously with salt and pepper at the end. A squeeze of fresh lemon juice can also brighten the flavours.
Do I have to use a whole onion? Cooking the onion whole and then removing it to chop adds a gentle, mellow onion flavour to the broth without the small pieces breaking down completely during the long simmer. It’s a classic technique for flavouring stocks and broths.

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Mary Berry Chicken Noodle Soup Recipe

Course: SoupsCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

261

kcal

A timeless and comforting soup with tender chicken, vegetables, and noodles in a flavourful homemade broth.

Ingredients

500 g (1 lb) chicken thighs
500 g (1 lb) carrots, sliced
1/2 head celery, chopped
1 small onion, whole
2–3 garlic cloves, chopped
a few parsley sprigs
1.75 litres (3 pints) chicken stock
125 g (4 oz) thin noodles
salt and black pepper
chopped fresh dill, to garnish

Directions

In a large pan, combine chicken thighs, carrots, celery, whole onion, garlic, parsley, and stock. Bring to a boil.
Skim any foam from the surface. Season with salt and pepper, cover, and simmer for 30 minutes.
Remove parsley, onion, and chicken. Discard parsley. Chop the onion and shred the chicken (discarding skin/bones).
Break noodles into the soup, bring to a boil, cover, and simmer for 10 minutes until tender.
Return the chopped onion and shredded chicken to the soup and heat through.
Taste for seasoning and serve hot, garnished with dill.