This easy Jamie Oliver chicken noodle soup is a comforting, hot meal that’s perfect for any season. Packed with tender chicken, hearty vegetables, and al dente pasta, it’s both nutritious and satisfying. You can easily adapt it with seasonal veggies or pantry staples, making it a simple go-to recipe for busy days or cozy nights.
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 inches) 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
- 1 pinch of saffron
- Optional: Sweet ginger vinegar
- 300g (10.5 oz) mixed fine pasta shapes
How To Make Chicken Noodle Soup
- Prepare the Vegetables: Roughly chop the celery heart, peel and trim the carrots, and trim the leeks. Peel the garlic, onions, and ginger, keeping them whole.
- Cook the Chicken: Place all the vegetables, ginger, chicken, bay leaves, and parsley stalks into a very large saucepan. Season well with sea salt and black pepper. Add enough water to just cover the chicken (about 3 liters / 12.5 cups). Bring to the boil, then turn the heat down and simmer for 1 hour.
- Shred the Chicken: Remove everything from the pan, leaving only the stock. Discard the herbs and ginger, and once it’s cool enough to touch, shred the chicken.
- Make the Soup Base: Bring the stock back to the boil and add a splash of dry sherry, saffron, and ginger vinegar (if using).
- Cook the Pasta: Add the pasta and cook until al dente.
- Combine and Simmer: Return the shredded chicken and vegetables to the pan and simmer on low heat until warmed through.
Recipe Tips
- Don’t Skip the Saffron: Even a small pinch of saffron adds a unique depth and golden color to the soup, elevating its taste.
- Cook Pasta Separately for Leftovers: If you plan to save the soup for later, cook the pasta separately and add it to individual servings. This keeps it from becoming mushy.
- Season Gradually: Taste and adjust the seasoning throughout the cooking process for the best balance of flavors. Start light with salt and build up.
- Strain the Stock (Optional): If you prefer a clear broth, strain the stock through a fine sieve before adding the pasta and vegetables back in.
How To Store And Reheat Leftovers?
- Refrigerate: Let the chicken noodle soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely before placing it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium-low heat for about 10 minutes, stirring occasionally, until hot and steaming.
Nutrition Facts
Serving Size: 1 bowl (2 cups) (481g)
- Calories: 323
- Total Fat: 4.9g
- Saturated Fat: 1.1g
- Total Carbohydrate: 23.8g
- Sugars: 3.9g
- Protein: 44.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Broccoli Soup
- Jamie Oliver Black Bean Soup
- Jamie Oliver Beef Barley Soup
- Jamie Oliver Butternut Squash Soup
Jamie Oliver Chicken Noodle Soup
Description
This easy Jamie Oliver chicken noodle soup is a comforting, hot meal that’s perfect for any season. Packed with tender chicken, hearty vegetables, and al dente pasta, it’s both nutritious and satisfying. You can easily adapt it with seasonal veggies or pantry staples, making it a simple go-to recipe for busy days or cozy nights.
Ingredients
Instructions
- Prepare the Vegetables: Roughly chop the celery heart, peel and trim the carrots, and trim the leeks. Peel the garlic, onions, and ginger, keeping them whole.
- Cook the Chicken: Place all the vegetables, ginger, chicken, bay leaves, and parsley stalks into a very large saucepan. Season well with sea salt and black pepper. Add enough water to just cover the chicken (about 3 liters / 12.5 cups). Bring to the boil, then turn the heat down and simmer for 1 hour.
- Shred the Chicken: Remove everything from the pan, leaving only the stock. Discard the herbs and ginger, and once it’s cool enough to touch, shred the chicken.
- Make the Soup Base: Bring the stock back to the boil and add a splash of dry sherry, saffron, and ginger vinegar (if using).
- Cook the Pasta: Add the pasta and cook until al dente.
- Combine and Simmer: Return the shredded chicken and vegetables to the pan and simmer on low heat until warmed through.
Notes
- Don’t Skip the Saffron: Even a small pinch of saffron adds a unique depth and golden color to the soup, elevating its taste.
- Cook Pasta Separately for Leftovers: If you plan to save the soup for later, cook the pasta separately and add it to individual servings. This keeps it from becoming mushy.
- Season Gradually: Taste and adjust the seasoning throughout the cooking process for the best balance of flavors. Start light with salt and build up.
- Strain the Stock (Optional): If you prefer a clear broth, strain the stock through a fine sieve before adding the pasta and vegetables back in.
Jamie Oliver Chicken Noodle Soup