Mary Berry Chicken Noodle Soup

Mary Berry's Chicken Noodle Soup is a delightful recipe that combines the warmth and comfort of traditional chicken soup with the elegance and simplicity that Berry is renowned for. This dish is perfect for those seeking solace in a bowl of warm, flavourful soup, offering both nourishment and comfort.

Brief Description of the Recipe Mary Berry's Chicken Noodle Soup is a testament to comfort food, featuring tender chicken, a rich and flavorful broth, and delicate noodles. It's a versatile recipe that can be adapted to include your favorite vegetables or whatever you have on hand, making it a practical choice for any day of the week.

Cultural or Historical Context Chicken noodle soup is a classic dish known worldwide for its comforting qualities, especially during cold weather or when one is feeling under the weather. Mary Berry, a respected figure in British cooking, adds her signature touch to this timeless recipe, making it a straightforward yet delicious meal suitable for various occasions.

Ingredients List

• Chicken: 450g of boneless skinless chicken thigh fillets for a rich flavor, or 500g chicken thighs as per another version of the recipe. Both ensure the soup is hearty and filling.
• Vegetables: A combination of leek, onion, and carrot, totaling 500g for carrots and additional amounts for the leek and onion, adds sweetness and depth to the soup's base.
• Noodles: 130g medium egg noodles or 125g thin noodles, depending on the version, provide the perfect texture and substance to the soup.
• Flavor enhancers: Ingredients like garlic, thyme, parsley, and a red chili add layers of flavor, making each spoonful rich and satisfying.
• Base: 1,75l to 1 3/4 liters of chicken stock forms the foundation of the soup, offering a savory liquid that brings all the ingredients together harmoniously.

Preparation Instructions

1. Start by preparing the chicken and vegetables. For the chicken, simmer it in the stock until cooked, then shred or chop into pieces.
2. Sauté vegetables like leek, onion, and carrot in butter, then combine with the chicken stock and allow the flavors to meld together.
3. Cook the noodles separately to prevent them from becoming soggy, adding them to the soup just before serving to maintain their texture.
4. Garnish with fresh herbs such as parsley or dill to add a burst of freshness and color to the dish.

Storage and Reheating

This soup stores well in the refrigerator for a few days. Reheat gently on the stove or in the microwave, adding a little extra stock or water if the soup has thickened upon standing.

Nutritional Information

While specific nutritional details vary, this soup is generally low in fat, especially if you opt for skinless chicken thighs, and is packed with vitamins and minerals from the fresh vegetables. It's a wholesome meal that can fit into a balanced diet.

Frequently Asked Questions

• Can I use chicken breast instead of thighs? Yes, chicken breast can be used for a leaner option, but thighs offer more flavor.
• Is it possible to make this soup vegetarian? Absolutely, substitute the chicken with a plant-based protein like tofu and use vegetable stock instead of chicken stock.
• How can I make the soup gluten-free? Use gluten-free noodles or substitute rice for the noodles for a gluten-free version of the soup.

The original recipe belongs to Mary Berry, a celebrated figure in British culinary arts, known for her practical and delicious approach to cooking.

For a comforting and hearty meal, Mary Berry's Chicken Noodle Soup is a perfect choice, bringing warmth and satisfaction to any table.