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
Scale
- 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.