Mary Berry Chicken Soup Recipe

This comforting, rich Mary Berry Chicken Soup is made with tender shredded chicken, sweet carrots, and ready in 45 minutes. The steam rises from the bowl as the golden broth pools around the chunky vegetables. I find it is the perfect remedy for a chilly evening.

Why This Classic Works

I used to overcomplicate my chicken soups with too many herbs and spices. I quickly learned that relying on a good quality stock and fresh vegetables creates a far superior base.

The real surprise was how much flavour the leeks add compared to just using onions. Keeping the simmer gentle ensures the chicken stays completely tender rather than turning stringy.

Mary Berry Chicken Soup Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 leeks, washed and sliced
• 3 carrots, peeled and diced
• 2 celery sticks, diced
• 1.5 litres good quality chicken stock
• 500g cooked chicken breast, shredded
• 75g fine egg noodles
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste

How To Make Mary Berry Chicken Soup

1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat, then fry the onion, leeks, carrots, and celery for 10 minutes until softened.
2. Simmer the Broth: Pour in the chicken stock, bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes.
3. Add Chicken and Noodles: Stir in the shredded cooked chicken and egg noodles, cooking for another 5 minutes until the noodles are tender.
4. Garnish and Serve: Remove from the heat, stir through the fresh parsley, season generously with salt and pepper, and ladle into warm bowls.

Recipe Tips

• Use good stock: A high-quality or homemade chicken stock forms the foundation of the flavour profile.
• Chop uniformly: Dicing the carrots and celery to the same size ensures they cook evenly.
• Don’t boil the chicken: Adding the cooked chicken right at the end prevents it from becoming tough and rubbery.

What To Serve With Chicken Soup

A slice of thick, crusty sourdough bread is essential for soaking up the golden broth. You can also pair it with a sharp cheddar cheese scone for a traditional British lunch.

How To Store

Allow the soup to cool completely before storing it in an airtight container in the fridge for up to three days. You can freeze it for up to three months, though it is best to leave the noodles out and add fresh ones when reheating.

FAQs

Can I use leftover roast chicken?

Yes, stripping the meat from a Sunday roast is an excellent way to make this recipe.

Should I cook the chicken in the soup?

This version uses pre-cooked chicken to save time and keep the meat tender. If using raw chicken, simmer it in the stock until cooked through before shredding.

Can I skip the noodles?

Absolutely, you can replace them with pearl barley or simply enjoy it as a hearty vegetable and chicken broth.

Nutrition

• Calories: 280 kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 22g
• Protein: 30g

Try More Recipes:

• Mary Berry Celeriac Soup Recipe
• Mary Berry Mushroom Soup Recipe
• Creamy Mary Berry Cauliflower Soup Recipe