Making a homemade soup from scratch is perfect for a cosy winter evening, and does not require a list of costly ingredients.
Mary Berry’s chicken and noodle soup is not only delicious but only takes around 30 to 35 minutes to make, making it a quick and easy recipe.
This soup is simple, nourishing and perfect for a weekday dinner when you want something warming but bursting with flavour.
Mary first shared this “warming” recipe in her cookbook ‘Mary Berry’s Simple Comforts’ where she said this ultimate comfort food meal is perfect for all ages.
Mary wrote: “Hearty and comforting, this is the ultimate soup. It’s full of flavour and will be loved by all.”
READ MORE: Jamie Oliver chicken pie recipe – ultimate ‘comfort food’ ready in 33 minutes
Instructions
To begin, prepare the vegetables. Thinly slice the mushrooms, carrot, onion and leek then crush the garlic.
Heat the chicken stock in a saucepan on a high heat. Add in the chicken thighs, season with thyme and then bring the mixture to a boil.
Lower the heat and allow the mixture to simmer for around 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken from the saucepan with a slotted spoon and slice it up into thin strips. Set the chicken stock aside for now.
Melt the butter in a large frying pan. Add in the leek, onion and carrot, then cook over a high heat for around three to four minutes. Then, add in the garlic and cook for 30 seconds.
Add in the chicken stock and bring to a boil, then add in the mushrooms and leave them to simmer for 10 minutes.
While the mushrooms are cooking, cook the noodles in a pan of boiling water following the package instructions. Then, drain the water and run under cold water.
Add the chicken and noodles to the soup and heat them through. Season with salt and pepper then sprinkle with parsley.
Your delicious chicken noodle soup is now ready to serve.
