Jamie Oliver Chicken Noodle Soup is made with celery, carrots, baby leeks, garlic, small onions, ginger, and a whole free-range chicken. This hearty Chicken Noodle Soup recipe creates a comforting dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Parsnip And Apple Soup
- Jamie Oliver Chickpea Soup
- Jamie Oliver Butternut Squash And Sweet Potato Soup
🧡 Why You’ll Love This Chicken Noodle Soup Recipe:
- Rich Flavor: The combination of fresh vegetables, herbs, and chicken creates a deeply flavorful broth that is both comforting and delicious.
- Healthy and Nutritious: This soup is packed with nutritious ingredients like carrots, leeks, and ginger, making it a wholesome meal.
- Simple to Make: Despite its rich taste, the recipe is straightforward and easy to follow, making it perfect for cooks of all skill levels.
- Versatile: You can adjust the ingredients to your liking, such as adding more vegetables or using different types of pasta, making it a versatile dish.
🍗 Jamie Oliver Chicken Noodle Soup Ingredients
- 1 celery heart, roughly chopped
- 200 g (7 oz) small carrots, peeled and trimmed
- 100 g (3.5 oz) baby leeks, trimmed
- 2 cloves of garlic, peeled
- 200 g (7 oz) small onions, peeled
- 5 cm (2 inch) piece of ginger, peeled
- 1 whole free-range chicken (about 1.4 kg/3 lbs)
- 2-3 fresh bay leaves
- 1 handful of fresh parsley stalks (about 20 g/0.7 oz)
- Sea salt and black pepper, to taste
- 3 liters (12 cups) water
- 2 tablespoons dry sherry
- 1 pinch of saffron
- 1 tablespoon sweet ginger vinegar (optional)
- 300 g (10.5 oz) mixed fine pasta shapes
🍲 How To Make Jamie Oliver Chicken Noodle Soup
- Prepare the Vegetables: Roughly chop the celery heart. Peel and trim the carrots. Trim the baby leeks. Peel the garlic cloves, small onions, and the piece of ginger, keeping them whole for the soup.
- Cook the Chicken and Vegetables: Place the chicken, celery, carrots, leeks, garlic, onions, ginger, bay leaves, and parsley stalks in a very large saucepan. Season well with sea salt and black pepper. Add enough water to just cover the chicken (about 3 liters/12 cups). Bring to the boil, then reduce the heat and simmer for 1 hour.
- Remove and Shred the Chicken: After 1 hour, remove the chicken and vegetables from the pan, leaving only the stock. Discard the bay leaves, parsley stalks, and ginger. Once the chicken is cool enough to touch, shred the meat into bite-sized pieces.
- Enhance the Stock: Bring the stock back to the boil. Add the dry sherry, saffron, and ginger vinegar (if using). This will enhance the flavor and add depth to the soup.
- Cook the Pasta: Add the mixed fine pasta shapes to the boiling stock. Cook the pasta until it is al dente, following the package instructions for timing.
- Finish the Soup: Return the shredded chicken and cooked vegetables to the pan. Simmer the soup over low heat until everything is warmed through, allowing the flavors to meld together.
- Serve the Soup: Serve the soup hot. Enjoy it as a comforting meal, perfect for a cozy day.
💭 Recipe Tips
- Use Fresh Ingredients: Fresh vegetables and herbs taste better. Use fresh garlic, ginger, and parsley for the best flavor.
- Simmer Gently: Cook the chicken and vegetables slowly to keep the chicken soft and the soup clear. Don’t boil too hard to avoid a cloudy soup.
- Season Well: Season the broth with enough sea salt and black pepper. This makes the soup tasty.
- Add Pasta Last: Cook the pasta separately or add it to the soup at the end to keep it from getting too soft.
- Taste and Adjust: After adding the sherry, saffron, and vinegar, taste the soup. Add more salt or pepper if needed to make it taste just right.
🥪 What To Serve With Chicken Noodle Soup?
Chicken Noodle Soup goes well with crusty bread, a fresh green salad, roasted vegetables, or a simple sandwich. It also can be served with fruit salad, a light dessert like sorbet, garlic bread, or steamed green beans.
🎚 How To Store Leftovers Chicken Noodle Soup?
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Pour the soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw it in the fridge before reheating.
🥵 How To Reheat Leftovers Chicken Noodle Soup?
- In The Oven: Preheat the oven to 180°C (350°F). Place the soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Pour the soup into a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
FAQs
Can I Use Chicken Breasts Instead Of A Whole Chicken?
Yes, you can use chicken breasts, but using a whole chicken adds more flavor to the broth.
What Type Of Pasta Works Best For This Soup?
Small pasta shapes like ditalini, orzo, or small shells work well in this soup.
Is There A Substitute For Dry Sherry?
You can use white wine or apple cider vinegar as a substitute for dry sherry.
Can I Make This Soup In A Slow Cooker?
Yes, you can cook the chicken and vegetables in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
Try More Jamie Oliver Recipes:
- Jamie Oliver Roasted Red Pepper And Tomato Soup
- Jamie Oliver French Onion Soup
- Jamie Oliver Carrot And Leek Soup
Jamie Oliver Chicken Noodle Soup Nutrition Facts
- Calories 323
- Total Fat 4.9g
- Saturated Fat 1.1g
- Total Carbs 23.8g
- Total Sugars 3.9g
- Protein 44.1g
Jamie Oliver Chicken Noodle Soup
Description
Jamie Oliver Chicken Noodle Soup is made with celery, carrots, baby leeks, garlic, small onions, ginger, and a whole free-range chicken. This hearty Chicken Noodle Soup recipe creates a comforting dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Vegetables: Roughly chop the celery heart. Peel and trim the carrots. Trim the baby leeks. Peel the garlic cloves, small onions, and the piece of ginger, keeping them whole for the soup.
- Cook the Chicken and Vegetables: Place the chicken, celery, carrots, leeks, garlic, onions, ginger, bay leaves, and parsley stalks in a very large saucepan. Season well with sea salt and black pepper. Add enough water to just cover the chicken (about 3 liters/12 cups). Bring to the boil, then reduce the heat and simmer for 1 hour.
- Remove and Shred the Chicken: After 1 hour, remove the chicken and vegetables from the pan, leaving only the stock. Discard the bay leaves, parsley stalks, and ginger. Once the chicken is cool enough to touch, shred the meat into bite-sized pieces.
- Enhance the Stock: Bring the stock back to the boil. Add the dry sherry, saffron, and ginger vinegar (if using). This will enhance the flavor and add depth to the soup.
- Cook the Pasta: Add the mixed fine pasta shapes to the boiling stock. Cook the pasta until it is al dente, following the package instructions for timing.
- Finish the Soup: Return the shredded chicken and cooked vegetables to the pan. Simmer the soup over low heat until everything is warmed through, allowing the flavors to meld together.
- Serve the Soup: Serve the soup hot. Enjoy it as a comforting meal, perfect for a cozy day.
Notes
- Use Fresh Ingredients: Fresh vegetables and herbs taste better. Use fresh garlic, ginger, and parsley for the best flavor.
- Simmer Gently: Cook the chicken and vegetables slowly to keep the chicken soft and the soup clear. Don’t boil too hard to avoid a cloudy soup.
- Season Well: Season the broth with enough sea salt and black pepper. This makes the soup tasty.
- Add Pasta Last: Cook the pasta separately or add it to the soup at the end to keep it from getting too soft.
- Taste and Adjust: After adding the sherry, saffron, and vinegar, taste the soup. Add more salt or pepper if needed to make it taste just right.
Jamie Oliver Chicken Noodle Soup