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.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
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.