Mary Berry’s Chicken Noodle Soup is made with chicken breasts, chicken stock, shallots, garlic, ginger, red chilli, Thai green curry paste, fish sauce, mushrooms, pak choi, coriander, lime, and egg noodles. This easy Chicken Noodle Soup recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 6 people.
Mary Berry Chicken Noodle Soup Ingredients
- 2 litres / 8½ cups good chicken stock
- 250g / 9oz skinless, boneless chicken breasts
- 2 large banana shallots, thinly sliced
- 2 garlic cloves, finely grated
- 1 tbsp finely grated fresh root ginger
- ½ red chilli, deseeded and finely chopped
- 1–2 tbsp Thai green curry paste
- 2 tsp fish sauce
- 1 tsp light muscovado sugar (or light brown sugar)
- 115g / 4oz button mushrooms, sliced
- 2 small pak choi, sliced into large pieces
- ½ bunch coriander, leaves chopped
- Juice of 1 lime
- 2 nests (100g / 3½oz) fine egg noodles
How To Make Mary Berry Chicken Noodle Soup
- Cook chicken: Place chicken breasts and stock in a large saucepan. Bring to a boil, reduce heat, and simmer gently for 15 minutes until the chicken is cooked through. Remove chicken with a slotted spoon, chop into pieces, and set aside.
- Simmer soup: Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar, and mushrooms to the stock. Simmer for 5 minutes over medium heat.
- Final simmer: Add pak choi, coriander, and the cooked chicken back into the pan. Simmer for another 3 minutes. Stir in lime juice and season with salt and pepper to taste.
- Cook noodles: While the soup simmers, cook the noodle nests in boiling water according to the packet instructions. Drain, divide noodles between 6 bowls, and ladle the hot soup over the top to serve.
Recipe Tips
- Simmer gently for tender chicken: Make sure to simmer the chicken gently in the stock rather than boiling it to keep the meat tender and juicy.
- Use fresh ingredients: Fresh garlic, ginger, and chilli will give the soup a stronger and more authentic flavor than dried alternatives.
- Don’t overcook the pak choi: Add the pak choi towards the end of cooking to keep it crisp and full of flavor. Overcooking will make it soggy.
- Adjust the spice level: If you prefer a spicier soup, add extra Thai green curry paste or leave some chilli seeds in.
- Cook the noodles separately: Always cook the noodles separately and add them to the soup just before serving to avoid them becoming mushy.
What To Serve With Chicken Noodle Soup?
This light and flavorful Chicken Soup pairs well with crusty bread, garlic bread, a simple green salad, or buttered rolls. It also can be served alongside grilled vegetables, roasted potatoes, a side of steamed rice, or cornbread for a hearty and satisfying dinner.
How To Store Leftovers Chicken Noodle Soup?
- Refrigerate: Let the leftover 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 freezing. Store it in an airtight container or freezer bag and freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
How To Reheat Leftovers Chicken Noodle Soup?
- In The Oven: Preheat the oven to 180°C (350°F). Place the chicken soup in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warmed through.
- In The Microwave: Transfer the chicken soup to a microwave-safe bowl. Cover loosely and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- On The Stove: Pour the chicken soup into a saucepan and warm over medium heat, stirring occasionally, for about 5-7 minutes until fully heated.
Mary Berry Chicken Noodle Soup Nutrition Facts
Serving Size: 1 bowl (2 cups)
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 400mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 20g
Try More Mary Berry Recipes:
- Mary Berry Mushroom Soup
- Mary Berry Waldorf Salad
- Mary Berry Strawberry Cheesecake
- Mary Berry Cauliflower Soup
Mary Berry Chicken Noodle Soup
Description
Mary Berry’s Chicken Noodle Soup is made with chicken breasts, chicken stock, shallots, garlic, ginger, red chilli, Thai green curry paste, fish sauce, mushrooms, pak choi, coriander, lime, and egg noodles. This easy Chicken Noodle Soup recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook chicken: Place chicken breasts and stock in a large saucepan. Bring to a boil, reduce heat, and simmer gently for 15 minutes until the chicken is cooked through. Remove chicken with a slotted spoon, chop into pieces, and set aside.
- Simmer soup: Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar, and mushrooms to the stock. Simmer for 5 minutes over medium heat.
- Final simmer: Add pak choi, coriander, and the cooked chicken back into the pan. Simmer for another 3 minutes. Stir in lime juice and season with salt and pepper to taste.
- Cook noodles: While the soup simmers, cook the noodle nests in boiling water according to the packet instructions. Drain, divide noodles between 6 bowls, and ladle the hot soup over the top to serve.
Notes
- Simmer gently for tender chicken: Make sure to simmer the chicken gently in the stock rather than boiling it to keep the meat tender and juicy.
- Use fresh ingredients: Fresh garlic, ginger, and chilli will give the soup a stronger and more authentic flavor than dried alternatives.
- Don’t overcook the pak choi: Add the pak choi towards the end of cooking to keep it crisp and full of flavor. Overcooking will make it soggy.
- Adjust the spice level: If you prefer a spicier soup, add extra Thai green curry paste or leave some chilli seeds in.
- Cook the noodles separately: Always cook the noodles separately and add them to the soup just before serving to avoid them becoming mushy.
Mary Berry Chicken Noodle Soup