A warm bowl of chicken noodle soup is an easy way to bring together tender chicken, soft noodles, vegetables, and a flavourful broth in one comforting meal. This Mary Berry chicken noodle soup combines onion, carrots, celery, leek, mushrooms, herbs, and chicken stock for a satisfying soup with fresh, natural flavours.
The recipe also works well with leftover roast chicken and includes practical guidance for serving, storing, and keeping the noodles from becoming soggy. Continue through the article for the equipment and ingredients, step-by-step cooking method, serving suggestions, storage guidance, FAQs, and nutrition information.
Equipment
Equipments for Mary Berry Chicken Noodle Soup Recipe:
To make this Mary Berry chicken noodle soup recipe, you’ll only need a few basic kitchen tools. Using the right equipment helps you prepare the ingredients easily, cook the soup evenly, and serve it neatly for the best results.
- Large saucepan – Ideal for cooking the soup and allowing all the ingredients to simmer together.
- Large pan – A good alternative if you don’t have a saucepan.
- Soup pot – Perfect for making larger batches with plenty of broth.
- Slotted spoon – Useful for lifting cooked chicken from the broth before shredding.
- Chopping board – Provides a safe surface for preparing vegetables and chicken.
- Chef’s knife – Makes chopping vegetables and slicing ingredients quick and easy.
- Measuring spoons – Helps measure seasonings and flavourings accurately.
- Measuring jug – Useful for measuring chicken stock and other liquids.
- Wooden spoon – Great for stirring the soup gently while it cooks.
- Ladle – Makes serving the hot soup into bowls simple and mess-free.
- Soup bowls – Ideal for serving generous portions of the finished soup.
- Boiling water pan – Handy if you prefer cooking the noodles separately before adding them to the soup.
Table of Contents
Ingredients for Mary Berry Chicken Noodle Soup
This Mary Berry chicken noodle soup recipe uses simple, fresh ingredients to create a rich and comforting bowl of soup. A combination of tender chicken, vegetables, herbs, and noodles gives the soup plenty of flavour while keeping it easy enough for everyday cooking. Use good chicken stock whenever possible for the best results.
| Ingredient | Quantity |
| Olive oil | 2 tbsp |
| Butter | 1 tbsp |
| Onion, finely chopped | 1 onion |
| Garlic cloves, crushed | 2 garlic cloves |
| Carrots, diced | 2 medium carrots |
| Celery sticks, sliced | 2 celery sticks |
| Leek, sliced | 1 medium leek |
| Chicken stock (or low-sodium chicken stock) | 2 litres |
| Skinless boneless chicken breasts | 250g |
| Egg noodles (or fine egg noodles) | 200g |
| Fresh thyme (or dried thyme) | 1 tsp |
| Bay leaf | 1 bay leaf |
| Button mushrooms, sliced | 120g |
| Fresh parsley, chopped | 2 tbsp |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Lemon wedge | For serving |
How to Make Mary Berry Chicken Noodle Soup
- Heat the olive oil and butter in a large saucepan over medium heat. Add the onion, carrots, celery, and leek, then sauté for about 10 minutes until the vegetables soften without browning.
- Add stock to the pan along with the thyme and bay leaf. Bring to the boil, then reduce the heat to a gentle simmer.
- Add the chicken breasts to the broth and poach chicken for about 15 minutes until fully cooked. Remove chicken from the pan and leave it to cool for a few minutes.
- Shred chicken into bite-sized pieces using two forks, or chop chicken with a knife if preferred. Return the chicken to the saucepan and stir well.
- Add the mushrooms and add noodles to the soup. Cook according to package instructions, usually 5–6 minutes, and stir occasionally to prevent sticking.
- Taste the soup and season to taste with salt and black pepper. Remove bay leaf before serving.
- Ladle into bowls while the soup is hot. Garnish with chopped parsley and serve with a lemon wedge for extra freshness.
Expert Tips
Expert tips for Mary Berry Chicken Noodle Soup Recipe:
A few small changes can make this Mary Berry chicken noodle soup recipe even better. I’ve found that paying attention to the stock, noodles, and cooking time makes the biggest difference to the flavour and texture.
- Use homemade stock or good-quality stock whenever possible for a richer, more flavourful broth.
- Add noodles just before serving if you expect leftovers, as this helps prevent soggy noodles.
- If preparing ahead, cook noodles separately and add them to each bowl before serving.
- Always simmer gently instead of boiling hard to keep chicken tender and keep broth clear.
- Adjust seasoning at the end of cooking, then add lemon juice for a brighter flavour.
- Finish with fresh herbs such as parsley or thyme to give the soup a fresher taste.
- This recipe is easy to double the batch, and you can prepare the soup base up to 8 hours ahead before adding the chicken and noodles.
- Leftover chicken works perfectly in this recipe, and chicken thighs instead of breasts can be used if you prefer juicier meat.
- For variations, try whole wheat noodles, rice noodles, vegetable broth, or add spinach, kale, mixed herbs, or a little rosemary for extra flavour.
Serving Suggestions Mary Berry Chicken Noodle Soup
This Mary Berry chicken noodle soup recipe is a perfect light main meal for a comforting lunch or relaxed family dinner. Serve it hot in soup bowls with simple sides and fresh garnishes to make every bowl even more satisfying.
- Serve with warm crusty bread for dipping into the rich broth.
- Pair with a fresh green salad for a lighter meal.
- Enjoy alongside crispy cheese toasties for extra comfort.
- Add a side of roasted vegetables for a more filling dinner.
- Sprinkle with chopped parsley or fresh coriander before serving.
- Add a lemon wedge on the side for a fresh citrus finish.
- Serve with soft herb butter rolls when feeding a crowd.
Storage
How to store Mary Berry Chicken Noodle Soup:
Room Temperature
- Let the soup cool completely before storing.
- Do not leave it out for longer than 2 hours.
Refrigerator
- Store in airtight containers for up to 3 days.
- For the best texture, keep the noodles separate if possible.
- Reheat gently on the stovetop over medium heat, or warm in the microwave for 2–3 minutes, stir halfway, until piping hot.
Freezer
- Freeze without noodles for the best results, then add fresh noodles when reheating.
- Defrost overnight in the refrigerator before reheating.
- The soup base can be made ahead up to 8 hours ahead before cooking if needed.
- If the noodles are already mixed into the soup, it is not suitable for freezing, as they may become too soft.
FAQs
Q: Can I use leftover chicken instead of fresh chicken breasts?
Yes. Leftover cooked or shredded chicken works very well in this recipe. Simply add it near the end of cooking so it heats through without drying out.
Q: Can I use roast chicken or poached chicken?
Absolutely. Both roast chicken and poached chicken give the soup plenty of flavour. Cut the meat into bite-sized pieces before adding it to the broth.
Q: How do I stop soggy noodles?
The easiest way is to cook noodles separately and add them to each serving just before eating. This keeps them firm, especially if you plan to store leftovers.
Q: Can I add more vegetables?
Yes. Along with carrots, celery, and leeks, you can add peas, spinach, or sweetcorn. They blend well with the soup without changing its comforting flavour.
Q: Can I use homemade chicken stock?
Yes, homemade stock gives the soup a deeper and richer taste. If you prefer a lighter option, low-sodium broth is also an excellent choice.
Q: How can I make the soup more flavourful?
Finish the soup with a squeeze of lemon juice and plenty of fresh herbs like thyme and parsley. These ingredients brighten the broth and create a more flavourful soup.
Can I make this soup ahead of time?
Yes. Prepare the soup base a day in advance and store it in the refrigerator. Cook the noodles separately and add them just before serving for the best texture.
Nutrition
The nutrition values below are approximate and may vary depending on the exact ingredients and serving sizes used. These estimates are based on one serving of the finished soup.
| Nutrient | Amount Per Serving |
| Calories | 310 kcal |
| Protein | 28 g |
| Carbohydrates | 25 g |
| Sugars | 5 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Fibre | 3 g |
| Sodium | 480 mg |