Mary Berry Chicken Noodle Soup is the perfect comforting dish that combines tender chicken, fresh vegetables, and hearty noodles in a flavorful broth. It’s a simple and nutritious recipe ideal for cozy dinners, and it’s sure to become a family favorite.
What is Mary Berry Chicken Noodle Soup?
Mary Berry Chicken Noodle Soup is a comforting soup made with fresh chicken, a medley of vegetables, and soft noodles, all simmered together in a rich and flavorful broth. This classic recipe is a go-to dish for cold days or when you need something warm and soothing. With simple ingredients, this dish is easy to prepare and brings together the best of homemade comfort food.
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Why You Should Try This Recipe
- Healthy and hearty: Packed with protein and vegetables, it’s a nutritious option for any meal.
- Comforting and warm: Perfect for colder days or when you’re feeling under the weather.
- Simple to make: With minimal ingredients, it’s a great weeknight dinner option.
- Family-friendly: A dish that both adults and kids will love.
- Freezer-friendly: Make a big batch and freeze for easy reheating later.
Ingredients Needed to Make Mary Berry Chicken Noodle Soup
- 2 chicken breasts (boneless, skinless) – provide lean protein.
- 1 large onion – finely chopped for a flavorful base.
- 2 carrots – peeled and sliced.
- 2 celery stalks – sliced for a fresh, crisp texture.
- 2 garlic cloves – minced for a subtle kick of flavor.
- 1 bay leaf – adds depth to the broth.
- 1.5 liters (6 cups) of chicken stock – for a rich, flavorful broth.
- 100g (3.5 oz) egg noodles – add heartiness to the soup.
- Fresh parsley – for garnish.
- Salt and pepper – to taste for seasoning.
Equipment
- Large soup pot – to simmer the soup.
- Knife and chopping board – to prepare the vegetables and chicken.
- Wooden spoon – for stirring.
Instructions to Make Mary Berry Chicken Noodle Soup
Step 1: Prepare the chicken and vegetables
- Start by chopping the onions, carrots, and celery. Mince the garlic and set all the vegetables aside. Season the chicken breasts with a little salt and pepper.
Step 2: Sauté the vegetables
- Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onions, carrots, and celery. Sauté the vegetables for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Add the chicken and stock
- Pour in the chicken stock and add the seasoned chicken breasts to the pot along with the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 20-25 minutes, or until the chicken is cooked through.
Step 4: Shred the chicken
- Once the chicken is fully cooked, remove it from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
Step 5: Add the noodles
- Add the egg noodles to the pot and cook for 5-7 minutes, or until the noodles are tender.
Step 6: Season and serve
- Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley for a burst of color and flavor.
What Goes Well With Mary Berry Chicken Noodle Soup
- Crusty bread: Perfect for dipping and soaking up the broth.
- Side salad: A simple green salad with a light vinaigrette complements the rich flavors of the soup.
- Garlic bread: Adds a bit of indulgence and pairs beautifully with the soup.
- Grilled cheese sandwich: A classic pairing with chicken noodle soup, especially for a comforting lunch.
Expert Tips for Making the Best Mary Berry Chicken Noodle Soup
- Don’t overcook the noodles: Add the noodles towards the end to prevent them from becoming too soft.
- Use homemade stock: If possible, use homemade chicken stock for a richer, more flavorful broth.
- Adjust the vegetables: Feel free to add other vegetables like zucchini, peas, or spinach to the soup for added nutrients.
- Shred the chicken finely: This ensures each bite has a bit of chicken without it being too chunky.
- Make it in advance: The soup tastes even better the next day as the flavors meld together.
Easy Variations of Mary Berry Chicken Noodle Soup
- Vegetarian version: Substitute the chicken with tofu or beans, and use vegetable stock instead of chicken stock.
- Gluten-free version: Use gluten-free noodles or rice for a gluten-free alternative.
- Spicy version: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Creamy chicken noodle soup: Stir in a splash of cream or milk for a creamy version of this soup.
- Herb twist: Add fresh thyme or rosemary for a fragrant, herbal flavor.
Best Practices to Store Mary Berry Chicken Noodle Soup
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
- Portion control: Freeze the soup in individual portions for easy reheating.
Best Practices to Reheat Mary Berry Chicken Noodle Soup
- Stovetop: Reheat the soup gently on the stovetop over medium heat, stirring occasionally until fully heated.
- Microwave: Reheat individual portions in the microwave on medium heat for 2-3 minutes, stirring halfway through.
How Can I Make Mary Berry Chicken Noodle Soup Healthier?
- Use whole-wheat noodles: For added fiber and nutrients, replace regular noodles with whole-wheat ones.
- Use less oil: Limit the amount of oil used when sautéing the vegetables, or substitute with a low-calorie cooking spray.
- Add more vegetables: Bulk up the soup by adding extra vegetables like spinach, zucchini, or peas for more vitamins and fiber.
- Remove the skin: Use skinless chicken breasts or thighs to reduce fat content.
Nutrition Value (per serving)
- Calories: 320
- Fat: 8g
- Carbohydrates: 30g
- Protein: 30g
- Fiber: 3g
FAQs
Can I freeze chicken noodle soup?
Yes, Mary Berry Chicken Noodle Soup can be frozen. However, it’s best to freeze the soup without the noodles, as they can become mushy when thawed and reheated. You can add freshly cooked noodles when you’re ready to serve the soup after reheating.
How long does chicken noodle soup last in the fridge?
Mary Berry Chicken Noodle Soup can be stored in the fridge for up to 3 days in an airtight container. Make sure the soup is fully cooled before refrigerating, and reheat thoroughly before serving.
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, chicken thighs can be used in Mary Berry Chicken Noodle Soup. Thighs tend to be juicier and more flavorful, and they will work just as well in this recipe. Adjust the cooking time as needed to ensure the thighs are fully cooked.
How do I keep the noodles from getting soggy in chicken noodle soup?
To prevent noodles from getting soggy in Mary Berry Chicken Noodle Soup, cook the noodles separately and add them to each bowl just before serving. This way, they maintain their texture without absorbing too much broth.
Final Words
Mary Berry Chicken Noodle Soup is a classic, wholesome dish that’s perfect for any occasion. Whether you’re looking for a comforting meal or something nutritious and hearty, this chicken noodle soup is sure to hit the spot. With its simple ingredients and rich flavors, it’s a go-to recipe for anyone who enjoys homemade comfort food!
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Mary Berry Chicken Noodle Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Mary Berry Chicken Noodle Soup is a comforting soup made with fresh chicken, a medley of vegetables, and soft noodles, all simmered together in a rich and flavorful broth. This classic recipe is a go-to dish for cold days or when you need something warm and soothing. With simple ingredients, this dish is easy to prepare and brings together the best of homemade comfort food.
Ingredients
- 2 chicken breasts (boneless, skinless) – provide lean protein.
- 1 large onion – finely chopped for a flavorful base.
- 2 carrots – peeled and sliced.
- 2 celery stalks – sliced for a fresh, crisp texture.
- 2 garlic cloves – minced for a subtle kick of flavor.
- 1 bay leaf – adds depth to the broth.
- 1.5 liters (6 cups) of chicken stock – for a rich, flavorful broth.
- 100g (3.5 oz) egg noodles – add heartiness to the soup.
- Fresh parsley – for garnish.
- Salt and pepper – to taste for seasoning.
Instructions
Step 1: Prepare the chicken and vegetables
- Start by chopping the onions, carrots, and celery. Mince the garlic and set all the vegetables aside. Season the chicken breasts with a little salt and pepper.
Step 2: Sauté the vegetables
- Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onions, carrots, and celery. Sauté the vegetables for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Add the chicken and stock
- Pour in the chicken stock and add the seasoned chicken breasts to the pot along with the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 20-25 minutes, or until the chicken is cooked through.
Step 4: Shred the chicken
- Once the chicken is fully cooked, remove it from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
Step 5: Add the noodles
- Add the egg noodles to the pot and cook for 5-7 minutes, or until the noodles are tender.
Step 6: Season and serve
- Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley for a burst of color and flavor.
