Mary Berry Chicken Noodle Soup Recipe
Chicken noodle soup is a classic dish made with rich chicken broth, shredded chicken, and noodles, often paired with vegetables and fresh herbs. Mary Berry’s version emphasizes fresh ingredients and simple techniques to create a flavorful and wholesome soup.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: British
Ingredients
- Chicken breast: 2 large, cooked, and shredded.
- Chicken stock: 1.5 liters (6 cups).
- Carrots: 2, peeled and sliced.
- Celery: 2 stalks, chopped.
- Onion: 1 small, finely chopped.
- Garlic: 2 cloves, minced.
- Egg noodles: 150g (5 oz).
- Olive oil: 1 tablespoon.
- Fresh parsley: A handful, chopped.
- Salt and black pepper: To taste.
- Optional: Lemon juice for added brightness.
Instructions
Step 1: Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Step 2: Add the stock
Pour in the chicken stock and bring to a gentle boil. Season with salt and black pepper to taste.
Step 3: Cook the noodles
Add the egg noodles to the pot and simmer for 5-7 minutes, or until the noodles are tender.
Step 4: Add the chicken
Stir in the shredded chicken and simmer for an additional 5 minutes to heat through.
Step 5: Garnish and serve
Remove the pot from heat and stir in the chopped parsley. Ladle the soup into bowls and serve hot, optionally with a squeeze of fresh lemon juice for added flavor.
Find it online: https://britishrecipeshub.co.uk/mary-berry-chicken-noodle-soup/