Mary Berry Recipes

Home / Dinner / Mary Berry's Hearty Chicken Noodle Soup

Oh, there's just something so incredibly comforting about a steaming bowl of chicken noodle soup, isn't there? It’s a dish that truly warms the cockles of your heart, a soothing balm on a chilly evening, or indeed, any time you crave a little culinary embrace. This particular recipe for a hearty chicken noodle soup is one that has graced many a family table over the years, bringing smiles and satisfying sighs of contentment. It’s a timeless classic, brimming with wholesome goodness and flavour.

What I adore about this soup is its sheer simplicity and versatility. We’re using lovely fresh vegetables, tender chicken, and delightful noodles, all brought together in a rich, flavourful broth. It’s not just a meal; it’s an experience, reminding us of the joy of home cooking and the nourishment that comes from preparing something with love. You’ll find it’s wonderfully straightforward, even for those new to the kitchen, and the results are always so rewarding.

So, gather your ingredients, pop on your apron, and let’s create a truly delicious chicken noodle soup that will become a firm family favourite. It's a dish that proves that sometimes, the simplest things in life are indeed the very best. I do hope you enjoy making and, of course, eating this delightful concoction!

Why You'll Love This Recipe

It's a complete, nourishing meal in one bowl, packed with protein, vegetables, and carbohydrates.
Utilises readily available and inexpensive ingredients, making it a wonderfully economical family dish.
The recipe is incredibly versatile, allowing for easy substitutions and additions to suit your family's tastes or what you have on hand.

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 leek, trimmed and thinly sliced
2 cloves garlic, minced
1.5 litres (6 cups) good quality chicken stock
200g (7 oz) cooked chicken, shredded or diced (leftover roast chicken is perfect!)
150g (5 oz) dried egg noodles or small pasta shapes (e.g., ditalini, small shells)
1 tsp dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
A handful of fresh parsley, chopped, for garnish

Equipment Needed

Large heavy-bottomed pot or Dutch oven • Chopping board • Sharp knife • Measuring spoons and cups • Ladle

Step-by-Step Instructions

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onion, carrots, celery, and leek. Sauté gently for 8-10 minutes, until the vegetables have softened beautifully but not browned.
Stir in the minced garlic, dried thyme, and bay leaves. Cook for another minute until fragrant, being careful not to burn the garlic.
Pour in the chicken stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer, cover, and let it cook for 15 minutes to allow the flavours to meld together wonderfully.
Add the shredded or diced cooked chicken and the dried egg noodles (or pasta) to the pot. Stir well to ensure the noodles are submerged.
Continue to simmer, uncovered, for another 8-10 minutes, or until the noodles are tender to your liking. Keep an eye on them; we don't want them to become overcooked and mushy.
Remove the bay leaves. Taste the soup and season generously with salt and freshly ground black pepper. You might find it needs a little more salt, depending on your stock.
Ladle the hot soup into bowls. Garnish each serving with a generous sprinkling of fresh chopped parsley. Serve immediately, perhaps with a lovely crusty roll for dipping. Sheer perfection!

Perfect Substitutions

**Chicken**: If you don't have cooked chicken, you can poach 2 chicken breasts in the stock for 15-20 minutes, then remove, shred, and add back to the soup.
**Noodles**: Any small pasta shape like orzo, ditalini, or even broken spaghetti can be used in place of egg noodles.
**Vegetables**: Feel free to add other vegetables such as green beans, peas, spinach (add at the very end), or mushrooms.
**Herbs**: Fresh thyme or a sprig of rosemary can be used instead of dried, just remove the rosemary before serving.

Serving Suggestions

This hearty chicken noodle soup is a complete meal in itself, but it pairs wonderfully with a slice of warm, crusty bread or a simple green salad dressed with a light vinaigrette. For a truly comforting experience, a cheese scone served alongside would be absolutely delightful. If you enjoyed this, you might also love our Creamy Chicken Korma: A Gentle & Aromatic Delight and Classic Creamy Fish Pie with a Golden Potato Topping.

How to Store \u0026 Reheat

This soup keeps beautifully in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the hob over a medium heat, stirring occasionally, until piping hot. You may need to add a splash more stock or water as the noodles can absorb liquid during storage. It also freezes very well for up to 3 months; simply thaw overnight in the fridge and reheat as above. If freezing, consider cooking the noodles slightly al dente or adding freshly cooked noodles when reheating to prevent them from becoming too soft.

Mary's Secrets to Success

My secret to success with any soup is always to taste and adjust the seasoning just before serving. A good quality chicken stock makes all the difference here, so do use the best you can find. And do not, whatever you do, overcook those lovely noodles; they should be tender but still have a little bite. A final flourish of fresh parsley truly brightens the whole dish. It's these little touches that elevate a good soup to a truly magnificent one!

Frequently Asked Questions

Can I use raw chicken directly in the soup?

Yes, you certainly can! If using raw chicken breasts or thighs, add them to the simmering stock in step 3. Cook for about 20-25 minutes until thoroughly cooked through. Remove the chicken, shred it, and then return it to the pot before adding the noodles. This will also enrich your stock beautifully.

What kind of noodles are best for this soup?

I find that medium egg noodles or small pasta shapes like ditalini or small shells work wonderfully here. They cook quickly and absorb the lovely flavours of the broth without becoming too heavy. Avoid very thin vermicelli as it can become mushy, or very thick pasta that might dominate the dish.

How can I make the broth even richer?

For an even richer broth, you could use a homemade chicken stock, perhaps one made with a leftover chicken carcass. Alternatively, adding a Parmesan rind to the simmering stock (remove before serving) will lend a wonderful depth of umami. A splash of dry sherry or white wine added with the stock can also enhance the flavour profile.

Can I make this soup vegetarian?

Absolutely! Simply omit the chicken and use a good quality vegetable stock. You could add some chickpeas, white beans, or even some small pasta shapes for extra protein. A handful of fresh spinach or kale stirred in at the very end would also be a lovely addition for a vegetarian version.

My noodles absorbed all the liquid! What went wrong?

Ah, that can happen! Noodles are quite thirsty, especially if the soup sits for a while. It's usually best to cook the noodles directly in the soup just before serving. If you're planning to make it ahead, you could cook the noodles separately and add them to individual bowls just before serving the hot broth. If they've absorbed too much liquid in the pot, simply add a bit more hot stock or water when reheating to achieve your desired consistency.