Spring has arrived and unfortunately, a lot of April showers have come with it, meaning many people are craving some classic comfort food for the rainy weather.
Mary Berry’s chicken noodle soup from her cookbook Quick Cooking is a delicious meal to warm yourself up during this dreary season.
She described this recipe as being “hearty, healthy and good for the soul.”
It takes less than 10 minutes to prepare and only 15 minutes to cook, meaning this mouth-watering soup can be on the table in around 25 minutes.
This is the best recipe to make when you want to use up leftover chicken after a Sunday Roast or if you want something incredibly tasty without spending ages standing over a stove.
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Instructions
To begin, prepare your vegetables by chopping up the onion, carrot and spring onions.
Melt the butter in a saucepan and add the onion and carrot. Cook for three to four minutes on a high heat.
Pour in the stock, cover with a lid and bring to a boil, then reduce the heat and simmer for around five minutes.
Break the noodles into small pieces and add them to the stock along with the cooked chicken.
Cover the pan and simmer for another five minutes or until the noodles are cooked.
Add the spring onions and season with salt and pepper. Your delicious chicken noodle soup is now ready to serve.
