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Mary Berry Chicken Noodle Soup

Mary Berry Chicken Noodle Soup
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This soup combines shredded cooked chicken, vegetables, and noodles simmered in a rich, seasoned broth. It’s light yet hearty, using basic ingredients like carrots, celery, leeks, and herbs. Mary Berry’s version focuses on simple, natural flavours without unnecessary complexity—making it a timeless classic for everyday meals.

Ingredients

Scale

  • 2 tbsp olive oil or butter

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 medium carrots, peeled and diced

  • 2 celery sticks, diced

  • 1 medium leek, cleaned and sliced

  • 1.5 litres chicken stock (homemade or low-sodium)

  • 200g cooked shredded chicken (from roast or poached chicken)

  • 120g egg noodles (or any thin noodles)

  • 1 tsp dried thyme (or a sprig of fresh thyme)

  • 1 bay leaf

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Lemon wedge, for serving (optional)

Instructions

Step 1: Sauté the vegetables

Heat olive oil or butter in a large pan over medium heat. Add the onion, garlic, carrots, celery, and leek. Sauté for 5–6 minutes until the vegetables soften and become fragrant.

Step 2: Add stock and herbs

Pour in the chicken stock, then add thyme and the bay leaf. Stir well and bring the mixture to a gentle simmer.

Step 3: Add the chicken

Stir in the shredded chicken and cook for about 10 minutes, allowing the flavours to meld.

Step 4: Add the noodles

Add the noodles to the pot and cook according to package instructions (usually 6–8 minutes) until tender. Stir occasionally to prevent sticking.

Step 5: Season and serve

Remove the bay leaf. Season the soup with salt and black pepper to taste. Ladle into bowls, garnish with chopped parsley, and serve with a wedge of lemon for brightness.

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-noodle-soup/