Mary Berry Chicken Noodle Soup | British Chefs Table (2024)

This Mary Berry Chicken Noodle Soup recipe is a comforting food made with simple ingredients like butter, onion, carrots, celery, garlic, bay leaves, thyme, chicken thighs, chicken stock, egg noodles, salt, pepper, and fresh parsley. This meal takes about 30 minutes to make, and it makes enough for 4 to 5 people.

Try More Mary Berry Recipes:

• Mary Berry Celeriac Soup
• Mary Berry Parsnip And Ginger Soup
• Mary Berry Carrot And Orange Soup

Why This Recipe Will Impress Your Guests

• Quick And Easy. This 30-minute dish is perfect for busy families.
• Comforting And Nourishing. Tender chicken, fragrant vegetables, and substantial noodles make a delightful soup for cold days or when you need a warming supper.
• Versatile And Customizable. Add your favorite vegetables and seasoning to customize this dish. It’s a flexible dish.
• Delicious And Flavorful. Garlic, thyme, and fresh parsley make the soup thick and aromatic, leaving you wanting more.

What Is Mary Berry Chicken Noodle Soup Recipe?

Mary Berry’s Chicken Noodle Soup is a warm and tasty soup made with chicken thighs, vegetables, and egg noodles. It is named after the famous British cook Mary Berry because it has a thick texture.

Mary Berry Chicken Noodle Soup Ingredients

• 2 tablespoons butter, chicken fat, or olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 stalks of celery, chopped (optional)
• Heaped tablespoon of minced garlic (4 cloves)
• 2 bay leaves
• 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
• 1 pound skinless, boneless chicken thighs (4 or 5 thighs)
• 8 cups chicken stock or broth, low sodium or use homemade stock
• 5 ounces egg noodles (or pasta of choice)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• Water or more stock, as needed

How To Prepare Mary Berry Chicken Noodle Soup?

1. In a large kettle or Dutch oven, melt butter over medium heat. Add the carrots, celery, and scallions. for 5 to 6 minutes, stirring every few minutes, until the vegetables begin to tender.
2. Add the garlic, bay leaves, and thyme to the pan. Stir the garlic around the pan for approximately one minute.
3. Add the chicken stock and bring to a simmer over low heat. After tasting the chowder, the seasoning is adjusted with salt and pepper. Depending on the stock used, one or more teaspoons of salt may be required.
4. Submerge the chicken thighs in the stock until they are covered by the broth. Bring the soup back to a low simmer, then partially cover the vessel and cook, stirring occasionally, for 20 minutes, or until the chicken thighs are cooked through.
5. If, during this time, the broth appears to be low, add a dash of additional stock or water. Set the temperature to medium-low.
6. Place the prepared chicken on a tray. Depending on the variety of noodles used, incorporate the noodles into the soup and cook for 6 to 10 minutes.
7. While the noodles are cooking, shred or dice the chicken into segments or cubes. Reintroduce the chicken to the broth before tasting it again for seasoning. As necessary, add more salt and pepper. Add the parsley, then serve.

Recipe Tips

• Use boneless, skinless chicken legs if you want the meat in the soup to be tender and full of flavor.
• To keep the noodles from getting mushy, don’t cook them for too long. Instead, cook them separately and add them to the soup right before serving.
• Add red pepper flakes or hot sauce to make it more or less spicy, depending on how you like it.
• If you want a thicker soup, you can add a mixture of cornstarch and water and let it boil until you get the right consistency.
• Don’t forget to add fresh herbs like thyme and parsley, which give the soup a burst of brightness.
• To keep the soup from being too salty, don’t use chicken stock or broth with a lot of salt.
• Feel free to add your favorite veggies like peas, corn, or mushrooms to the soup to make it taste better and give it more nutrients.

What To Serve With Chicken Noodle Soup?

Mary Berry’s Chicken Noodle Soup goes well with a lot of different sides. Some choices are a fresh green salad with a tangy vinaigrette, crusty bread or dinner rolls for dipping, steamed vegetables for extra nutrition, or a side of creamy mashed potatoes for a comforting and filling meal.

How To Store White Chicken Noodle Soup?

• In The Fridge. Traditional Mary Berry Chicken Noodle Soup can be stored by letting it cool fully and then putting it in an airtight container. Keep it in the fridge for up to 3–4 days.
• In The Freezer. Let the soup cool completely before putting it in containers or bags that can go in the freezer. Date it and freeze it for up to three months.

How To Reheat Chicken Noodle Soup?

• On The Stovetop. Heat the soup in a pot on medium-low. Stir occasionally for even heating. Avoid boiling to avoid overcooking the noodles.
• In The Microwave. Cover the soup in a microwave-safe bowl with a lid or plastic wrap. Stirring between 1-minute heating intervals, obtain the appropriate temperature.
• In The Slow Cooker. Slow cookers can reheat huge soup batches. Warm the soup slowly in the slow cooker on low heat. Stir occasionally to spread heat.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Pumpkin Soup
• Mary Berry Celery Soup
• Mary Berry Venison Casserole

Mary Berry Chicken Noodle Soup Nutrition Facts

Amount Per Serving

• Calories: 300
• Total Fat: 15g
• Saturated Fat:5g
• Cholesterol: 80mg
• Sodium: 800mg
• Carbohydrates:25g
• Fiber: 4g
• Sugars: 5g
• Protein:20g

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

1. Mary Makes it Easy Cookbook
2. Mary Berry’s Baking Bible
3. Baking with Mary Berry
4. Mary Berry’s Simple Comforts (recommended)
5. Mary Berry Quick Cooking

Mary Berry Chicken Noodle Soup

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Soups Recipe Keys:CChicken Noodle Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesServings:5 servingsCalories:300 kcal Best Season:Summer

Description

This Mary Berry Chicken Noodle Soup recipe is a comforting food made with simple ingredients like butter, onion, carrots, celery, garlic, bay leaves, thyme, chicken thighs, chicken stock, egg noodles, salt, pepper, and fresh parsley. This meal takes about 30 minutes to make, and it makes enough for 4 to 5 people.

Ingredients

• 2 tablespoons butter, chicken fat, or olive oil
  
• 1 large onion, chopped
  
• 2 large carrots, chopped
  
• 2 stalks of celery, chopped (optional)
  
• Heaped tablespoon of minced garlic (4 cloves)
  
• 2 bay leaves
  
• 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
  
• 1 pound skinless, boneless chicken thighs (4 or 5 thighs)
  
• 8 cups chicken stock or broth, low sodium or use homemade stock
  
• 5 ounces egg noodles (or pasta of choice)
  
• Salt and pepper, to taste
  
• 1/4 cup fresh parsley, finely chopped
  
• Water or more stock, as needed

Instructions

1. In a large kettle or Dutch oven, melt butter over medium heat. Add the carrots, celery, and scallions. for 5 to 6 minutes, stirring every few minutes, until the vegetables begin to tender.
   
2. Add the garlic, bay leaves, and thyme to the pan. Stir the garlic around the pan for approximately one minute.
   
3. Add the chicken stock and bring to a simmer over low heat. After tasting the chowder, the seasoning is adjusted with salt and pepper. Depending on the stock used, one or more teaspoons of salt may be required.
   
4. Submerge the chicken thighs in the stock until they are covered by the broth. Bring the soup back to a low simmer, then partially cover the vessel and cook, stirring occasionally, for 20 minutes, or until the chicken thighs are cooked through.
   
5. If, during this time, the broth appears to be low, add a dash of additional stock or water. Set the temperature to medium-low.
   
6. Place the prepared chicken on a tray. Depending on the variety of noodles used, incorporate the noodles into the soup and cook for 6 to 10 minutes.
   
7. While the noodles are cooking, shred or dice the chicken into segments or cubes. Reintroduce the chicken to the broth before tasting it again for seasoning. as necessary, add more salt and pepper. Add the parsley, then serve.

Notes

• Use boneless, skinless chicken legs if you want the meat in the soup to be tender and full of flavor.
• To keep the noodles from getting mushy, don’t cook them for too long. Instead, cook them separately and add them to the soup right before serving.
• Add red pepper flakes or hot sauce to make it more or less spicy, depending on how you like it.
• If you want a thicker soup, you can add a mixture of cornstarch and water and let it boil until you get the right consistency.
• Don’t forget to add fresh herbs like thyme and parsley, which give the soup a burst of brightness.
• To keep the soup from being too salty, don’t use chicken stock or broth with a lot of salt.
• Feel free to add your favorite veggies like peas, corn, or mushrooms to the soup to make it taste better and give it more nutrients.

Keywords:Mary Berry Chicken Noodle Soup