Jamie Oliver​ Chicken Noodle Soup

There’s something about chicken noodle soup that hits a little deeper than most comfort food. Maybe it’s the way it smells when it’s bubbling on the stove — that warm, savoury broth that somehow makes your kitchen feel safer. Or maybe it’s because we’ve all had a day, and this soup feels like it’s giving us a hug back.

This version takes its time. It simmers slowly, gently coaxing flavour from bone-in chicken and humble veg until it becomes something honestly beautiful. It’s the kind of soup you make when you want to feel cared for — or when someone you love needs a bit of gentle looking after.

Why You’ll Love It

• Deep, homemade flavour that actually tastes like something
• Bone-in chicken means extra-rich broth without any cubes or fakery
• Makes a big pot — leftovers for days (or someone else’s freezer stash)
• One pot, no fuss, smells like you’re doing way more than you are
• Egg noodles soak up flavour like nobody’s business
• Feeds your soul, not just your stomach (cheesy but true)

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ½ lb carrots, sliced
• ½ bunch celery, sliced
• 2 split chicken breasts (bone-in, skin off if you like)
• 1 tsp dried basil
• 1 tbsp dried parsley
• ½ tsp dried thyme
• 1 bay leaf
• ¼ tsp freshly cracked black pepper
• 2–3 tsp salt (adjust to taste)
• 8 cups water
• 6 oz egg noodles

How to Make It

Soften the base:

Start by heating olive oil in a big pot. Toss in the diced onion and garlic and cook until soft and fragrant — about 5 minutes. You’ll know when it’s ready; the smell alone will convince you.

Veggies in the mix:

Add in the carrots and celery and stir for a few minutes. They’ll start to soften, and that’s your sign things are moving in the right direction.

Build the broth:

Pop in the chicken breasts (don’t worry about them being whole), the bay leaf, herbs, pepper, and all 8 cups of water. Bring it up to a boil, then drop the heat and let it simmer gently — lid on — for a full hour. Yes, a whole hour. It’s worth it.

Shred the chicken:

After simmering, the chicken should basically fall off the bone. Fish it out and shred it with two forks. Try not to eat half of it while you do this. I fail every time.

Season it right:

Now’s the time to salt your broth. Start with 1 tsp, taste, then add more if it needs it. Salt brings it all to life — don’t skip this bit.

Noodles last:

Chuck in the egg noodles and bring everything back to a boil. Cook till the noodles are tender (about 7-ish minutes). Return the shredded chicken to the pot and give everything a stir.

Common Mistakes and How to Dodge Them

Why’s my soup bland?
You probably skimped on the salt. The broth needs it to shine — add it little by little and taste as you go.

Can I rush the simmer time?
Not really. The chicken needs that low, slow simmer to fall apart properly and give your broth flavour. It’s part of the magic.

My noodles went mushy. What happened?
You overcooked ‘em, or left them in while reheating. If you know you’re keeping leftovers, consider cooking the noodles separately.

Too oily?
Remove the skin from the chicken before it goes in, or skim off some fat before serving. But don’t get rid of it all — fat = flavour.

Storage and Reheating

• Fridge: Lasts 4–5 days in a sealed container
• Freezer: Totally freezer-friendly (just freeze without the noodles)
• Reheat: Gently on the stove or microwave. If you froze it, add fresh noodles when reheating

Frequently Asked Questions

Can I use rotisserie chicken?
You can, but you’ll miss out on the rich broth from the bones. If you’re in a rush, though, it’ll still be tasty — just use stock instead of water.

Can I add other veg?
Absolutely. Parsnips, peas, even a handful of spinach at the end — all welcome here.

Is this gluten-free?
Not with egg noodles, but you can swap in gluten-free pasta or rice.

What makes it taste homemade?
The bone-in chicken and the long simmer. That’s the secret — time and love.

Nutrition Facts (Per Serving)

• Calories: ~211 kcal
• Fat: 9g
• Carbs: 20g
• Protein: 13g
• Sodium: ~500mg (varies by salt usage)
• Sugar: 3g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Curry With Coconut Milk
• Jamie Oliver Chicken Stew
• Jamie Oliver Chicken Pasta 15 Minute Meals