Cozy Homemade Chicken Noodle Soup Recipe for Chilly Evenings

Comfort arrives swiftly through a hearty chicken noodle soup that warms every corner of your heart.

Rich broth bubbles with tender meat and soft noodles dancing together.

Memories of grandmother’s kitchen echo in each spoonful, bringing nostalgia and healing.

Fragrant herbs infuse depth into this classic dish, creating magic beyond simple ingredients.

Crisp vegetables peek through steaming liquid, promising nourishment and satisfaction.

Winter’s chill melts away as you ladle warmth into your favorite bowl.

You’ll want to savor every single bite of this soul-soothing recipe.

Why Mary Berry Chicken Noodle Soup Feels Like Home

• Craft Comfort Quickly: This chicken noodle soup delivers pure comfort with minimal kitchen effort, perfect for anyone craving a warm, satisfying meal without complex cooking skills.
• Heal and Nourish: Packed with tender chicken, fresh vegetables, and hearty noodles, the recipe provides a nutritious one-pot solution that supports wellness and boosts immune health.
• Customize with Ease: Adaptable ingredients allow personal touches like swapping chicken types, adding different herbs, or adjusting vegetable quantities to match individual taste preferences.
• Family-Friendly Feast: A universally loved dish that appeals to all ages, making it an ideal meal for family dinners, sick days, or when you need a reliable crowd-pleaser.

Mary Berry Chicken Noodle Soup Ingredient List

• Chicken Thighs: Tender meat that provides rich flavor and protein for the soup.

• Onion, Carrots, Celery: Classic soup vegetables that build a flavorful aromatic base.
• Garlic: Adds depth and distinctive savory notes to the soup.

• Thyme, Bay Leaves: Aromatic herbs that enhance the overall taste profile of the soup.
• Parsley: Fresh herb used for garnishing and adding a bright, clean finish.

• Chicken Stock: Provides the foundational liquid and deep chicken flavor for the soup.

• Noodles: Hearty pasta that adds substance and texture to the soup.

• Butter: Helps sauté vegetables and adds richness to the soup's flavor.

• Salt and Pepper: Basic seasonings to balance and enhance the soup's taste.

How To Make Mary Berry Chicken Noodle Soup

Step 1: Prepare Pot and Sauté Vegetables

Melt butter in a large pot over medium heat. Add diced onions, chopped carrots, and sliced celery. Sauté the vegetables until they become soft and slightly golden, stirring occasionally to prevent sticking.

Step 2: Enhance Flavor with Aromatics

Toss in minced garlic, sprinkle dried thyme, and drop in bay leaves. Stir and cook for about a minute to release their fragrant oils and intensify the soup’s depth of flavor.

Step 3: Create Broth Base

Pour chicken stock into the pot. Gently season with salt and pepper. Bring the liquid to a gentle simmer, allowing the ingredients to meld together and create a rich, comforting base.

Step 4: Cook Chicken

Carefully add whole chicken thighs to the simmering broth. Cover the pot partially and let the chicken cook slowly for about 20 minutes, ensuring it becomes tender and infuses the broth with its savory essence.

Step 5: Prepare Noodles

Remove the cooked chicken from the pot. Drop egg noodles directly into the bubbling broth. Cook for 6-10 minutes until the noodles reach a perfect al dente texture, soft but still slightly firm.

Step 6: Finish and Serve

Shred the cooked chicken into bite-sized pieces using two forks. Return the shredded meat to the pot. Taste and adjust seasoning as needed. Sprinkle fresh chopped parsley on top and serve piping hot in deep bowls.

Pro Tips For Mary Berry Chicken Noodle Soup

• Boost Flavor Depth: Roast vegetables before sautéing to enhance their natural sweetness and create a more complex taste profile.
• Perfect Chicken Texture: Gently poach chicken thighs to keep them tender and prevent overcooking, which can make meat tough and dry.
• Noodle Selection Trick: Choose egg noodles or fresh pasta for a more authentic, homemade soup texture that absorbs broth beautifully.
• Quick Meal Prep: Make extra soup and freeze in portions for easy weeknight meals or when you're feeling under the weather.
• Dietary Flexibility: Swap chicken stock with vegetable broth and use plant-based protein like tofu for a vegetarian version that doesn't compromise on taste.

Ways To Mix Up Mary Berry Chicken Noodle Soup

• Vegan Veggie Noodle Soup: Replace chicken with tofu or tempeh, use vegetable stock instead of chicken stock, add extra vegetables like zucchini and spinach for more nutrition.
• Gluten-Free Chicken Noodle Soup: Swap wheat noodles with rice noodles or gluten-free pasta, ensure chicken stock is certified gluten-free.
• Spicy Southwestern Chicken Soup: Add diced green chiles, cumin, and cayenne pepper for a bold kick, garnish with cilantro and lime wedges.
• Low-Sodium Version: Use low-sodium chicken stock, reduce added salt, enhance flavor with herbs like rosemary and sage instead of salt.

What Goes Best With Mary Berry Chicken Noodle Soup

• Cozy Bread Companion: Serve with crusty sourdough or warm garlic bread to soak up the delicious broth and add extra texture.
• Wine Pairing Wonder: Choose a light, crisp white wine like Sauvignon Blanc or Pinot Grigio that complements the soup's delicate chicken flavor without overpowering it.
• Refreshing Side Salad: Toss a simple green salad with light vinaigrette to balance the soup's warmth and provide a fresh, crunchy contrast to the soft noodles and tender chicken.
• Comfort Drink Match: Pair with a warm cup of chamomile tea or fresh-pressed apple cider to enhance the soup's comforting and healing qualities.

How To Store Mary Berry Chicken Noodle Soup Properly

• Store leftover soup in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Avoid freezing noodles separately as they may become mushy.
• Thaw frozen soup in the refrigerator overnight. Pour into a pot, heat on medium-low, stirring occasionally. Add a splash of chicken stock if the soup seems too thick.
• Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even warming. Stop when the soup is steaming hot throughout.

FAQs For Mary Berry Chicken Noodle Soup

• Can I use different types of chicken for this soup?

Yes, you can use chicken breasts or leftover rotisserie chicken instead of chicken thighs. Just ensure the chicken is fully cooked and tender before shredding.

• Is this chicken noodle soup healthy?

Absolutely! It’s packed with vegetables like carrots, celery, and onions, provides lean protein from chicken, and uses minimal butter. It’s a nutritious, balanced meal.

• How can I make the soup more flavorful?

Add a splash of white wine while sautéing vegetables, use homemade chicken stock, or include a pinch of red pepper flakes for extra depth. Fresh herbs like thyme and parsley enhance the overall taste.

Chicken Noodle Soup Recipe

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4.6 from 38 reviews

• Total Time: 25-27 minutes
• Yield: 6 1x

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Description

Hearty homemade chicken noodle soup delivers comfort in a bowl, warming souls with its rich, golden broth and tender chicken. Simmered with love and packed with classic flavors, this soup offers pure culinary comfort you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) skinless, boneless chicken thighs
• 8 cups (1.9 liters) chicken stock or broth, low sodium
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme

Vegetables and Aromatics:

• 1 large onion, chopped
• 2 large carrots, chopped
• 2 stalks of celery, chopped (optional)
• 4 cloves minced garlic
• 2 bay leaves
• 1/4 cup fresh parsley, finely chopped

Fats and Seasoning:

• 2 tablespoons butter, chicken fat, or olive oil
• 5 ounces (142 grams) egg noodles
• Salt and pepper, to taste
• Water or more stock, as needed

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Instructions

1. Gently melt butter in a spacious pot over medium heat, creating a fragrant base for the soup.
2. Introduce chopped onions, carrots, and celery to the warm butter, sautéing for 5-6 minutes until vegetables become tender and slightly translucent.
3. Incorporate minced garlic, thyme, and bay leaves, allowing the aromatics to release their essence for approximately 1 minute.
4. Pour chicken stock into the pot, seasoning lightly with salt and pepper, then bring the liquid to a gentle simmer.
5. Carefully lower chicken thighs into the simmering broth, cover partially, and cook for 20 minutes until the meat is fully cooked and tender.
6. Extract the chicken from the liquid, setting aside to cool slightly before shredding the meat into bite-sized pieces.
7. Add egg noodles to the simmering broth, cooking for 6-8 minutes until they reach al dente consistency.
8. Return shredded chicken to the pot, stirring to distribute evenly and ensuring everything is heated through.
9. Taste and adjust seasoning as needed, ensuring a balanced flavor profile.
10. Sprinkle fresh chopped parsley over the soup and serve piping hot in warm bowls.

Notes

• Choose bone-in chicken thighs for richer, more flavorful broth that adds depth to the soup.
• Customize the soup by adding extra vegetables like zucchini or spinach for more nutrition and color.
• Prepare extra broth and freeze in portions for quick meal prep on busy days.
• Use gluten-free noodles to make the recipe suitable for those with gluten sensitivities.

• Prep Time: 5-7 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 195 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 65 mg