Jamie Oliver Chicken Noodle Soup

Jamie Oliver Chicken Noodle Soup. Just saying it out loud feels warm. This isn’t just soup—it’s what you crave when the world’s been too loud, too much. It’s got that slow, healing kind of flavor. Brothy, gingery, whispers of saffron in the steam. I made it on a grey Tuesday. One of those days where you don’t want to talk to anyone, but you do want to feed them.

Ingredients You’ll Need

• 1 celery heart, hacked into rough bits
• 200 g (7 oz) small carrots, peeled if you feel like it
• 100 g (3.5 oz) baby leeks, trimmed and pouty
• 2 garlic cloves, just smashed once
• 200 g (7 oz) small onions, peeled like little moons
• A 5 cm piece of ginger—go for fresh, cut it like you mean it
• 1 whole free-range chicken (around 1.4 kg or 3 lbs), the real deal
• 2 or 3 bay leaves, whichever’s in the cupboard
• Handful of parsley stalks (yeah, stalks. Trust.)
• Salt. Black pepper. Be bold.
• 3 liters (12 cups) water—cold, straight from the tap
• 2 tablespoons dry sherry
• Pinch of saffron—luxury in a sprinkle
• 1 tablespoon sweet ginger vinegar, if you’ve got it
• 300 g (10.5 oz) of those tiny pasta shapes that slip off the spoon just right

How To Make Jamie Oliver Chicken Noodle Soup

1. Start rough. You don’t need to fuss over the veg—chop, smash, tear if you must. It’s all going into a big old pot anyway. The celery heart’s got this wild, grassy snap to it when it hits the board. Carrots too small to bother slicing proper. Toss them in whole. Same with the garlic, leeks, onions, ginger. Don’t overthink.
2. Chicken goes in—naked and whole. Feels primal. Then the herbs, salt, pepper. Water covers the whole thing. Bring it up gently. It starts to smell like your grandmother’s house, even if she didn’t cook. You get it.
3. Simmer an hour. Nothing happens, and everything happens. The chicken collapses in slow motion. Aromas get louder. Ginger hums in the background, bay leaves do their thing.
4. Pull the bird. The vegetables, too. What’s left is broth that tastes golden. Chuck the bay, the parsley stalks, the ginger—yeah, even that. Their job is done. Chicken cools, then you shred it. Hands in, fingers greasy, comforting.
5. Now the magic bit. Back on the heat. Splash in sherry—sharp and floral. Saffron hits the pot and paints it warm. That optional ginger vinegar? It’s got this back-of-the-throat heat that makes everything brighter.
6. Pasta in. Not before. Al dente or bust. Overcooked noodles ruin everything. Trust me.
7. Chicken and veg go back in. The pot feels full now. Heavy. Like a promise. Let it all sit together on low heat, just enough to kiss everything warm again.
8. Scoop. Slurp. Quiet.

Why I Love This Recipe

It’s the kind of soup that doesn’t just feed you—it settles you. I made it when my kid had a cold, when I couldn’t think straight, when someone needed to feel better and didn’t know how to say it. That gingered steam rising up? That’s care. That’s memory. That’s soup doing what soup should do.

Recipe Tips

• If you’re out of saffron, don’t panic. A touch of turmeric gives color, though not the same soul.
• Sherry substitutes, White wine or even a splash of cider vinegar. But just a splash. It’s not a cocktail.
• Pasta—cook it separate if you’re worried about leftovers. It gets mushy fast in broth.
• Taste as you go. Always. Soup isn’t a formula.
• Fresh herbs matter more than you think. Parsley stalks, especially. They’re like a secret weapon.

How To Store This Jamie Oliver Chicken Noodle Soup

• At Room Temp: Not long. Maybe a couple of hours, max. Then straight in the fridge. Don’t risk it.
• In The Fridge: Keeps for about three days, tightly sealed. The flavors mellow. In a good way.
• In The Freezer: Totally doable. Just leave the pasta out if you’re planning to freeze it. It turns weirdly spongy.
• Reheating: Gently on the stove is best. Let it come back to life slow. Microwave if you must, but stir halfway. Oven? Feels excessive, but sure—low and covered.

Let’s Answer a Few Questions! (FAQs)

Can I skip the saffron?
Yeah, of course. It’s lovely, but not essential. You’ll still get a killer broth.

What if I hate ginger?
Honestly? Maybe skip this one. Ginger is the heartbeat here. Otherwise, cut it way down and see how it feels.

What’s the best bread to dunk?
Crusty sourdough. Something with attitude. Not soft rolls. They just fall apart.

Can I make it veggie?
You can try. Use mushrooms, maybe miso in the broth. But it’s not the same animal. Literally.

Can I throw it all in a slow cooker?
Totally. Go low and long. Just add pasta at the very end or keep it separate.

Nutrition Facts (per serving)

• Calories: 323
• Carbs: 23.8 g
• Protein: 44.1 g
• Fat: 4.9 g
• Sugar: 3.9 g
• Fibre: 2.2 g
• Sodium: 720 mg

Try More Recipes:

• Jamie Oliver Roasted Red Pepper And Tomato Soup
• Jamie Oliver French Onion Soup
• Jamie Oliver Carrot And Leek Soup