Jamie Oliver

Chicken noodle soup

Dry sherry, saffron & sweet ginger vinegar

Chicken noodle soup

Serves 6
Cooks In1H 40M
DifficultyNot too tricky
Nutrition per serving
  • Calories 323 16%
  • Fat 4.9g 7%
  • Saturates 1.1g 6%
  • Sugars 3.9g 4%
  • Protein 44.1g 88%
  • Carbs 23.8g 9%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Andy Harris
Tap For Method


  • 1 celery heart
  • 200 g small carrots
  • 100 g baby leeks
  • 2 cloves of garlic
  • 200 g small onions
  • 5 cm piece of ginger
  • 1 x 1.4 kg whole free-range chicken
  • 2-3 fresh bay leaves
  • 1 handful of fresh parsley stalks
  • dry sherry
  • 1 pinch of saffron
  • sweet ginger vinegar , optional
  • 300 g mixed fine pasta shapes
Tap For Method
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients


  1. Roughly chop the celery heart, peel and trim the carrots and trim the leeks. Peel the garlic, onions and ginger, keeping them whole.
  2. Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Season well with sea salt and black pepper and add enough water to just cover the chicken (about 3 litres).
  3. Bring to the boil, then turn the heat down and simmer for 1 hour.
  4. Remove everything from the pan, leaving only the stock. Throw away the herbs and ginger and once it’s cool enough to touch, shred the chicken.
  5. Bring the stock back to the boil and add a good splash of sherry, the saffron and a splash of ginger vinegar (if using).
  6. Add the pasta and continue to boil until the pasta is al dente.
  7. Return the chicken and vegetables to the pan and simmer over low heat until they are warmed through.


Sweet Yamato Ginger Vinegar from Japan is available online – it adds warmth and depth to cocktails, soups and salad dressings.


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