This delicious Chicken Noodle Soup by Jamie Oliver is a comforting, nutritious meal perfect for any day. It’s packed with tender chicken, fresh vegetables, and flavorful broth enhanced with saffron and a splash of sherry. Quick to prepare with pantry staples, it’s a versatile dish that’s easy to customize with seasonal ingredients.
Ingredients Needed
- 1 celery heart
- 200g (7 oz) small carrots
- 100g (3.5 oz) baby leeks
- 2 cloves of garlic
- 200g (7 oz) small onions
- 5cm (2-inch) piece of ginger
- 1 x 1.4kg (3 lb) whole free-range chicken
- 2-3 fresh bay leaves
- 1 handful of fresh parsley stalks
- Dry sherry (to taste)
- 1 pinch of saffron
- Optional: sweet ginger vinegar
- 300g (10.5 oz) mixed fine pasta shapes
How To Make Chicken Noodle Soup
- Prepare vegetables: Roughly chop the celery heart. Peel and trim the carrots, and trim the leeks. Peel garlic, onions, and ginger, keeping them whole.
- Assemble in the pot: Place the prepared vegetables, chicken, bay leaves, and parsley stalks into a very large saucepan. Season generously with sea salt and black pepper, and add about 3 litres (3.2 quarts) of water to just cover the chicken.
- Cook the stock: Bring to a boil, then reduce the heat and simmer for 1 hour.
- Strain and shred: Remove the chicken, vegetables, and herbs from the pan, leaving only the stock. Discard the herbs and ginger. Once cool enough to handle, shred the chicken.
- Enhance the stock: Bring the stock back to a boil. Stir in a splash of sherry, the saffron, and ginger vinegar (if using).
- Cook the pasta: Add the pasta to the boiling stock and cook until al dente.
- Finish the soup: Return the chicken and vegetables to the pan. Simmer on low heat until warmed through.
Recipe Tips
- Don’t overcook the pasta: Add the pasta to the stock only when you’re ready, and cook it al dente to avoid it becoming mushy.
- Strain the stock well: After simmering, ensure you remove all herbs and ginger for a smooth and clear broth.
- Season gradually: Add salt and pepper in small amounts, tasting as you go, to avoid over-salting the soup.
- Prep ingredients in advance: Have all vegetables chopped and ingredients ready before starting for a smoother cooking process.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken noodle soup cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely, then transfer it to an airtight container or freezer bag. It will last for up to 3 months. Thaw the soup in the fridge overnight before reheating.
- Reheat: Place the soup in a microwave-safe container and cover it loosely. Heat on high for 1-2 minutes, stirring halfway through, until hot.
Nutrition Facts
Serving Size: 1 serving (based on approximate recipe portions)
- Calories: 456
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 120mg
- Sodium: 870mg
- Potassium: 700mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 38g
Try More Jamie Oliver Recipes:
- Jamie Oliver Slow Cooker Chicken Casserole
- Jamie Oliver Chicken Pasta Bake
- Jamie Oliver Chicken Curry Slow Cooker
- Jamie Oliver Roast Chicken
Jamie Oliver Chicken Noodle Soup
Description
This delicious Chicken Noodle Soup by Jamie Oliver is a comforting, nutritious meal perfect for any day. It’s packed with tender chicken, fresh vegetables, and flavorful broth enhanced with saffron and a splash of sherry. Quick to prepare with pantry staples, it’s a versatile dish that’s easy to customize with seasonal ingredients.
Ingredients
Instructions
- Prepare vegetables: Roughly chop the celery heart. Peel and trim the carrots, and trim the leeks. Peel garlic, onions, and ginger, keeping them whole.
- Assemble in the pot: Place the prepared vegetables, chicken, bay leaves, and parsley stalks into a very large saucepan. Season generously with sea salt and black pepper, and add about 3 litres (3.2 quarts) of water to just cover the chicken.
- Cook the stock: Bring to a boil, then reduce the heat and simmer for 1 hour.
- Strain and shred: Remove the chicken, vegetables, and herbs from the pan, leaving only the stock. Discard the herbs and ginger. Once cool enough to handle, shred the chicken.
- Enhance the stock: Bring the stock back to a boil. Stir in a splash of sherry, the saffron, and ginger vinegar (if using).
- Cook the pasta: Add the pasta to the boiling stock and cook until al dente.
- Finish the soup: Return the chicken and vegetables to the pan. Simmer on low heat until warmed through.
Notes
- Don’t overcook the pasta: Add the pasta to the stock only when you’re ready, and cook it al dente to avoid it becoming mushy.
- Strain the stock well: After simmering, ensure you remove all herbs and ginger for a smooth and clear broth.
- Season gradually: Add salt and pepper in small amounts, tasting as you go, to avoid over-salting the soup.
- Prep ingredients in advance: Have all vegetables chopped and ingredients ready before starting for a smoother cooking process.
Jamie Oliver Chicken Noodle Soup