Mary Berry Chicken Noodle Soup Recipe

This cozy Mary Berry Chicken Noodle Soup is made with a whole chicken to create a rich broth, sweet carrots, tender celery, fragrant thyme, and fine egg noodles. This recipe creates a hearty, wholesome, and deeply comforting soup that is a perfect main course. It is the ideal remedy for a chilly autumn day, makes enough for 6 generous servings, and is a true family favorite.

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Mary Berry Chicken Noodle Soup Recipe Ingredients

For the Chicken Broth:

• 1 whole chicken (about 1.5kg / 3.3lbs)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 bay leaf
• A few fresh thyme sprigs
• A handful of fresh parsley stalks
• 1 tsp black peppercorns

For the Soup:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 litres (8.5 cups) of the homemade chicken broth
• 200g (7oz) fine egg noodles
• 2-3 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Noodle Soup

1. Create the broth: Place the whole chicken in a large stockpot or Dutch oven. Add the roughly chopped carrots, celery, quartered onion, garlic, bay leaf, thyme, parsley stalks, and peppercorns. Cover everything with about 3 litres (12-13 cups) of cold water. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface.
2. Simmer the chicken: Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the chicken is cooked through and tender.
3. Strain and shred: Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or clean pot, discarding the cooked vegetables and aromatics. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.
4. Prepare the soup base: In the now-empty stockpot, heat the olive oil over a medium heat. Add the finely chopped onion, carrots, and celery (the ‘mirepoix’) and cook for 8-10 minutes until softened and fragrant.
5. Combine and cook the soup: Pour 2 litres of your reserved, strained chicken broth into the pot with the softened vegetables. Bring to a simmer. Add the shredded chicken meat and the egg noodles.
6. Finish and serve: Cook for 5-7 minutes, or according to the noodle package directions, until the noodles are tender. Stir in the fresh parsley and season generously with salt and pepper to taste. Ladle the hot soup into bowls and serve immediately.

Recipe Tips

• Skim the Broth: For a clearer, cleaner-tasting broth, be sure to skim off the foam and impurities that rise to the surface during the initial boiling stage.
• Don’t Boil Vigorously: A gentle simmer is key to a rich and clear broth. Boiling the broth too rapidly can make it cloudy and emulsify the fats.
• Taste and Season at the End: The broth will concentrate as it simmers, so wait until the very end to add salt and adjust the final seasoning.
• Cook Noodles Separately for Leftovers: If you plan on having leftovers, consider cooking the noodles separately and adding them to each bowl as you serve. This prevents the noodles from absorbing too much broth and becoming mushy when stored.

What To Serve Chicken Noodle Soup

This classic chicken noodle soup is a satisfying meal all on its own. However, for a heartier meal, it is wonderful served with a side of crusty bread, a warm bread roll, or some simple crackers for dipping into the flavorful broth. A simple side salad can also provide a fresh, crisp contrast to the warm soup.

How To Store Chicken Noodle Soup Leftovers

• Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so the soup may thicken.
• Freeze: This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers, leaving a little space at the top for expansion. It can be frozen for up to 3 months. For best results, freeze the soup without the noodles and add freshly cooked noodles when you reheat it. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Mary Berry Chicken Noodle Soup Recipe Nutrition Facts

• Calories: 350 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 110mg
• Sodium: 250mg (before final seasoning)
• Total Carbohydrate: 25g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 35g

Frequently Asked Questions

• Can I use pre-made chicken broth? Yes, in a pinch you can use good-quality store-bought chicken broth and cooked, shredded chicken (like from a rotisserie chicken). However, making your own broth from a whole chicken provides a much richer and more authentic flavor.
• What kind of noodles are best for chicken noodle soup? Classic medium or fine egg noodles are the traditional choice and work perfectly. However, you can use any small pasta shape you like, such as ditalini, orzo, or small shells. Adjust the cooking time according to the package instructions.
• How do I get a really flavorful broth? The key to a flavorful broth is simmering the chicken with aromatic vegetables (carrots, celery, onion) and herbs for a long time. Using a whole chicken with bones and skin adds a lot of depth and collagen, which gives the broth a wonderful body.

Try More Recipes:

• Mary Berry Mediterranean Chicken Thighs With Chorizo​ Recipe
• Mary Berry Dijon Chicken Recipe
• ​Mary Berry Chicken In White Wine Sauce​ Recipe