There’s something ancient and honest about chicken noodle soup. It’s the first thing I cook when someone’s ill, heartbroken, or just worn out from the cold. It’s not flashy — and that’s the point. This soup doesn’t need to shout. It wraps you up, warms your belly, and somehow makes everything feel just a little more manageable.
I remember making this Jamie Oliver version for the first time during a snowstorm. Power had gone out earlier that day, and we were all layered in socks and wool jumpers, huddled up with candles. We still had the gas hob working, though, so I rummaged through the veg drawer, found a chicken, and let it all simmer away slowly while the windows steamed up. We ate by torchlight with warm bread, and honestly? It’s one of my favourite food memories.
This isn’t just soup — it’s comfort, nourishment, and a bit of old-school kitchen magic.
Why You’ll Love It
- Whole chicken = deep, rich broth with zero artificial anything.
- Loads of veg to bulk it out and make it feel like a proper meal.
- Sherry and saffron lift it to something a little special — optional, but lovely.
- Perfect for colds or “can’t be bothered” days.
- Makes loads — freeze half and future-you will be delighted.
- One big pot, low fuss — great for lazy Sundays or slow cooking evenings.
Ingredients
- 1 celery heart
- 200g small carrots
- 100g baby leeks
- 2 cloves of garlic
- 200g small onions
- 5cm piece of ginger
- 1 x 1.4kg whole free-range chicken
- 2–3 bay leaves
- 1 handful parsley stalks (leaves optional)
- Dry sherry (a good glug)
- Pinch of saffron
- Splash of sweet ginger vinegar (optional)
- 300g mixed fine pasta shapes
- Sea salt and black pepper
How to Make It
Get everything chopped and in the pot:
Roughly chop the celery, carrots, and leeks — no need to be precious. Peel the garlic, onions, and ginger but keep them whole. Chuck them all into a massive pot along with the whole chicken, bay leaves, and parsley stalks.
Drown it in water (kindly):
Add cold water to just cover the chicken — around 3 litres, give or take. Season with salt and pepper. Bring to the boil, then lower to a gentle simmer. Pop a lid on, but not too tight. Let it bubble away for 1 hour.
Fish everything out (carefully — it’s hot!):
Once the chicken’s cooked through, lift it out gently with tongs or a big slotted spoon. Set it aside to cool slightly. Remove the onions, garlic, ginger, and herbs from the broth and discard. You’re left with liquid gold.
Add the special bits:
Bring the stock back to a gentle boil. Splash in the sherry (don’t be shy), crumble in your saffron, and add ginger vinegar if you’re using it. It gives this subtle warmth that’s hard to describe but really rounds it out.
Pasta goes in, don’t overcook:
Toss in the pasta and cook until just al dente — about 8 minutes usually, depending on the shapes. Stir now and then so nothing clumps at the bottom. I always forget this step and end up with pasta glue.
Shred the chicken like a legend:
While the pasta cooks, shred the chicken with your fingers or two forks. Keep the skin if you love richness, ditch it if you prefer clean broth. Up to you.
Warm everything through:
Return the shredded chicken and chopped cooked veg to the pot. Simmer a few more minutes until everything’s warmed through. Taste and adjust seasoning — sometimes it needs a little more salt, sometimes a twist of black pepper.
Common Mistakes and How to Dodge Them
Why is my broth bland?
Probably needs more salt — or a better quality chicken. The bird is the flavour here.
Can I use pre-cooked chicken?
Technically yes, but you’ll miss out on that slow-simmered stock. It won’t taste quite as deep.
What if I don’t have saffron or sherry?
Leave them out. Add a splash of white wine or a squeeze of lemon at the end instead.
My pasta’s gone mushy — what happened?
Overcooked or left in the hot soup too long. Cook pasta separately next time and add just before serving if you’re worried.
Storage and Reheating
Fridge: Keeps 3–4 days easily. The pasta will soak up some broth, so expect a thicker soup next day — still lovely.
Freezer: Best to freeze without the pasta. Soup base and shredded chicken freeze perfectly for 2–3 months.
Microwave: Reheat gently, stirring halfway through. Add a splash of water or stock to loosen.
Stovetop: Low heat, lid on. Stir occasionally. Don’t let it boil hard or it’ll get murky.
Frequently Asked Questions
Can I use just chicken thighs or breasts?
Sure! Thighs give richer broth, breasts are leaner. But honestly, whole chicken gives the best balance.
What pasta shapes are best?
Anything small — orzo, stelline, broken vermicelli. Big ones can overwhelm the texture.
Is this gluten-free?
Swap in gluten-free pasta — easy fix.
Can I make it spicy?
Absolutely. Add a dried chilli to the pot early on, or a dash of chilli oil before serving.
Nutrition Facts (Per Serving)
- Calories: ~390
- Fat: 15g
- Carbs: 30g
- Protein: 32g
- Sodium: 800mg
- Sugar: 5g
Jamie Oliver Chicken Noodle Soup
Description
A deeply warming chicken noodle soup made with whole chicken, seasonal veg, and aromatic broth boosted with saffron and sherry.
Ingredients
Instructions
- Roughly chop veg, peel garlic/onions/ginger. Add everything to large pot with chicken, herbs, salt, and water to cover.
- Simmer 1 hour. Remove chicken and discard aromatics.
- Bring broth to boil. Add sherry, saffron, and optional ginger vinegar.
- Cook pasta in broth until just done.
- Shred chicken, return it with veg to pot. Warm through, adjust seasoning.
- Serve hot — soul-hugging and perfect.
Notes
- Use a high-quality chicken — it really shows.
- Sherry and saffron elevate the broth, but you can skip them in a pinch.
- Freeze without pasta for best texture later.
- Cook pasta separately if storing leftovers to avoid sogginess.