Mary Berry Chicken Noodle Soup

The first time I made chicken noodle soup from scratch, I was flat on my back with a cold and utterly miserable. My gran — bless her — came round with a pot of what she called her “get-well soup.” It was rich, warm, and smelled like a hug in a bowl. Later in life, I found Mary Berry’s take on this classic, and it brought that memory rushing back. Hers is heartier, thicker, and tastes like it’s been simmered on an Aga in a stone cottage somewhere in Devon. This Mary Berry Chicken Noodle Soup isn’t just a recipe — it’s a remedy. For colds, for rainy days, or just for that longing ache for something simple and good.

It’s ready in about 30 minutes, uses everyday ingredients, and you can tweak it with whatever veg you’ve got rattling around in the drawer. Let’s make it together.

Ingredients List

• 2 tablespoons butter, chicken fat, or olive oil — for that rich, golden base.
• 1 large onion, chopped — brings sweet depth.
• 2 large carrots, chopped — they go soft and lovely after simmering.
• 2 stalks of celery, chopped (optional) — I add it when I’ve got it; skip if you hate it.
• Heaped tablespoon of minced garlic (4 cloves) — don’t skimp here; this is the soul of the broth.
• 2 bay leaves
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 pound skinless, boneless chicken thighs (4 or 5 thighs) — thighs are juicier than breasts. Full stop.
• 8 cups chicken stock or broth, low sodium or homemade
• 5 ounces egg noodles (or pasta of choice) — I use broad egg noodles, but any small pasta works.
• Salt and pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• Water or more stock, as needed

How To Make It

1. Heat your pot. Melt the butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until they soften. Your kitchen should already smell like comfort.
2. Add garlic, thyme, and bay leaves. Stir for 1 minute — don’t let the garlic brown.
3. Pour in the chicken stock. Bring to a gentle simmer. Season with salt and pepper (taste your stock first — some can be wildly salty).
4. Tuck in the chicken thighs. Submerge them in the broth. Partially cover and simmer gently for 20 minutes, stirring now and then. (I usually forget to half-cover the lid, then wonder why it’s taken forever. Don’t be me.)
5. Remove the chicken. Set it aside to cool for a moment.
6. Add your noodles. Simmer them in the broth for 6–10 minutes, depending on the packet instructions.
7. Shred the chicken. Pull it apart with two forks (or your hands if it’s cool enough — go rogue). Toss it back in the pot.
8. Final taste. Add more seasoning if needed. Stir through the parsley just before serving.

Common Mistakes

Why is my soup too salty?
You probably used regular salted stock and didn’t adjust. I’ve done it — it’s brutal. Always taste before adding salt.

Why is the chicken dry?
You may have overcooked it. Thighs are forgiving, but if you simmer them too fiercely, they tighten up.

Why did my noodles go mushy?
Cook them separately and add them just before serving, especially if you’re making this ahead.

Why does it taste bland?
You may have skimped on herbs or garlic. Fresh thyme and a heap of parsley at the end make all the difference.

Storage and Reheating Tips

Fridge: Cool the soup fully before storing. Keeps well for 3–4 days in an airtight container.

Freezer: Best to freeze without noodles (they go gloopy). Freeze in portions for up to 3 months. Thaw overnight in the fridge.

Reheating:

• Stovetop: Gently on low, add water or stock if too thick.
• Microwave: Heat in short bursts, stirring in between.
• Slow cooker: Great for reheating big batches — just don’t forget it’s in there like I did once. Whoops.

What To Serve With It

• Crusty bread — Nothing beats dunking sourdough into a hot bowl.
• Simple green salad — With lemony vinaigrette for brightness.
• Mashed potatoes — Trust me, it’s extra comforting. Scoop the soup on top. Don’t knock it till you try it.

FAQ Section

Can I make this gluten-free?
Yes! Just use gluten-free noodles or rice instead. The soup base is naturally gluten-free.

Can I use chicken breast instead of thighs?
You can, but it won’t be as flavourful or juicy. Thighs are Mary Berry’s pick for a reason.

Can I make this in advance?
Absolutely. Just store the noodles separately or cook them fresh before serving.

Is this soup suitable for freezing?
Yes, but freeze it without the noodles for best texture. Add fresh-cooked pasta when reheating.

Try More Recipes:

• Mary Berry Pumpkin Soup 
• Mary Berry Celery Soup
• Mary Berry Venison Casserole