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Gordon Ramsay Chicken Noodle Soup

Gordon Ramsay Chicken Noodle Soup
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A deeply flavorful, hearty chicken noodle soup with a rich, clarified broth, tender shredded chicken, and perfectly cooked vegetables. This recipe delivers the intense, restorative quality signature to Gordon Ramsay’s style, balancing robust herb notes with silky egg noodles.

Ingredients

Scale
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion (about 7 oz / 200 g), finely diced
  • 2 medium carrots (about 5 oz / 140 g), peeled and cut into 1/4-inch rounds
  • 2 celery ribs (about 3 oz / 85 g), cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 1 1/2 pounds (680 g) bone-in, skin-on chicken thighs (about 4 thighs)
  • 8 cups (1.9 liters) low-sodium chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon (5 g) kosher salt, plus more to taste
  • 1/2 teaspoon (1 g) freshly ground black pepper, plus more to taste
  • 4 ounces (115 g) dried wide egg noodles
  • 2 tablespoons (6 g) fresh flat-leaf parsley, finely chopped
  • 1 tablespoon (15 ml) fresh lemon juice (about 1/2 lemon)

Instructions

  1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the finely diced onion, carrot rounds, and celery slices. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables begin to soften and the onion turns translucent, releasing their natural sweetness.
  2. Add the minced garlic to the pot and stir constantly for 30 seconds until fragrant. Be careful not to brown the garlic, as it can turn bitter and harsh.
  3. Place the chicken thighs skin-side down in the pot, nestling them among the vegetables. Cook without moving for 3 to 4 minutes, until the skin is golden brown and releases easily from the pot. This searing step builds deep flavor through browning.
  4. Pour in the 8 cups of low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits (fond) into the liquid. Add the bay leaf, thyme sprigs, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
  5. Partially cover the pot and simmer the soup for 35 to 40 minutes, adjusting the heat to keep a lazy bubble. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the meat is tender enough to pull from the bone with a fork. Avoid boiling hard, which would toughen the chicken and cloud the broth.
  6. Using tongs, carefully transfer the cooked chicken thighs to a cutting board. Let them rest for 5 minutes until cool enough to handle. Remove and discard the skin and bones, then use two forks to shred the meat into bite-sized pieces. Set the shredded chicken aside.
  7. Using a fine-mesh strainer, strain the simmering broth into a clean pot or large bowl to remove the vegetables and herb sprigs. Discard the solids, then return the clear broth to the pot. Alternatively, if you prefer a heartier soup with vegetables, skip the straining and simply remove the bay leaf and thyme sprigs. This yields a more rustic texture.
  8. Bring the cleaned broth back to a boil over high heat. Add the dried egg noodles and cook according to package directions, usually 6 to 8 minutes, until al dente. Stir occasionally to prevent the noodles from sticking together.
  9. Reduce the heat to medium-low. Return the shredded chicken to the pot along with the chopped parsley and fresh lemon juice. Stir gently to combine and heat through for 1 minute. Taste the broth and adjust seasoning with additional salt and pepper if needed. The lemon juice brightens the soup and balances its richness.
  10. Ladle the soup into warm bowls, distributing the chicken and noodles evenly. Serve immediately, garnishing each bowl with an extra sprinkle of parsley if desired. For best texture, the noodles will continue to absorb broth as the soup sits; consume the same day for optimal results.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, then transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the noodles and broth. For best results, cook fresh noodles separately and add just before serving, as frozen noodles can become mushy.

Nutrition

Keywords: Gordon Ramsay chicken noodle soup, chicken noodle soup recipe, homemade chicken soup, stovetop soup, classic chicken soup, comfort food, chicken thigh soup, egg noodle soup, restorative chicken soup, easy chicken noodle soup

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