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Gordon Ramsay Chicken Noodle Soup

Gordon Ramsay Chicken Noodle Soup
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This is a deeply flavorful, restorative chicken noodle soup built on a rich, aromatic base of sweated leeks, celery, and garlic, with tender shredded chicken, al dente egg noodles, and a bright, herbaceous finish. The broth is intensified by browning the chicken thighs first, then simmering them with fresh thyme and bay leaf for a clear, golden, and savory result that feels both luxurious and comforting.

Ingredients

Scale
  • 1 1/2 lb bone-in, skin-on chicken thighs (about 4 thighs)
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 medium leeks, white and light green parts only, halved lengthwise, rinsed thoroughly, and sliced 1/4-inch thick
  • 3 medium celery ribs, diced 1/4-inch
  • 3 large garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 4 oz (2 cups, lightly packed) medium egg noodles (such as No. 8)
  • 1 large carrot, peeled and cut into a 1/4-inch dice
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tbsp fresh lemon juice (from about 1/2 lemon)

Instructions

  1. Pat the chicken thighs dry with paper towels to ensure good browning. Season both sides evenly with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes. Carefully place the chicken thighs skin-side down in the pot in a single layer; do not crowd them (cook in two batches if needed). Sear without moving for 4-5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3-4 minutes. Transfer the chicken to a plate; set aside.
  3. Reduce heat to medium. Add the butter and let it melt, scraping up any browned bits with a wooden spoon. Add the sliced leeks and diced celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables are softened and very fragrant, but not browned. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Return the seared chicken thighs to the pot, nestling them into the vegetables. Pour in the chicken broth and the water. Add the fresh thyme sprigs and bay leaf. Increase heat to high and bring to a full boil, then immediately reduce heat to medium-low to maintain a gentle simmer. Cover the pot partially with a lid and cook for 20-25 minutes, until the chicken is very tender and registers 180°F (82°C) internal temperature. The higher internal temp ensures the meat is perfectly tender for shredding.
  5. Using tongs, carefully transfer the cooked chicken thighs to a clean cutting board. When cool enough to handle, about 5 minutes, remove the skin and bones and discard. Use two forks to shred the meat into bite-size pieces; set aside.
  6. While the chicken cools, bring the simmering broth back to a boil over medium-high heat. Add the egg noodles and diced carrot. Stir well, then reduce heat to medium so the soup maintains a vigorous simmer. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender but still have a slight bite (al dente) and the carrot is tender.
  7. Remove the pot from the heat. Fish out and discard the thyme sprigs and bay leaf. Return the shredded chicken to the pot. Stir in the chopped fresh parsley and fresh lemon juice. Add the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning, adding more salt or a squeeze of lemon for brightness if needed.
  8. Ladle the soup into warm bowls, making sure each portion gets an even share of noodles, chicken, and vegetables. Serve immediately.

Notes

Storage: Cool soup completely, then refrigerate in an airtight container for up to 3 days. Freezing: The noodles will become very soft upon thawing and reheating. For best results, prepare the broth and chicken but do not add noodles; freeze broth and chicken for up to 3 months. To serve, thaw overnight, bring to a boil, cook fresh noodles, then add chicken. Reheating: Reheat gently in a pot over medium heat, stirring occasionally, until steaming (about 165°F / 74°C). Add a splash of water or broth if the soup has thickened.

Nutrition

Keywords: Gordon Ramsay chicken noodle soup, Ramsay soup, chicken soup recipe, homemade chicken noodle soup, classic chicken soup, leek soup, comfort food, winter soup, easy chicken soup, stovetop chicken soup

Find it online: https://britishrecipes.uk/gordon-ramsay-chicken-noodle-soup-2/