Nigella Chicken Noodle Soup
Nigella Chicken Noodle Soup is a classic, British-style chicken soup made by simmering chicken with vegetables and aromatics, then adding noodles for body. The broth stays clear and flavourful, the chicken remains tender, and the noodles soften just enough to make the soup filling without turning heavy.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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700 g chicken thighs or a small whole chicken (bone-in for flavour)
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1 medium onion, finely chopped
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2 carrots, sliced
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2 celery sticks, sliced
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2 garlic cloves, crushed
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1.5 litres chicken stock
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120 g egg noodles (or thin wheat noodles)
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1 bay leaf
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Salt and black pepper, to taste
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Fresh parsley or dill, finely chopped (optional)
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Squeeze of lemon juice (optional)
Instructions
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Start the base – Add chicken, onion, carrot, celery, garlic, stock, and bay leaf to a large pot.
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Bring to a gentle simmer – Heat slowly, then reduce to a steady simmer; skim any foam from the surface.
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Cook until tender – Simmer for 30–35 minutes until the chicken is cooked through and the broth is fragrant.
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Shred the chicken – Remove chicken, discard bones and skin, shred the meat, and return it to the pot.
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Add the noodles – Stir in noodles and cook for 6–8 minutes until just tender.
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Season and finish – Adjust salt and pepper; add herbs and a squeeze of lemon if using.
Find it online: https://chefnigellarecipes.uk/nigella-chicken-noodle-soup/