As the winter chill sets in, a steaming bowl of homemade soup becomes the ultimate comfort food. For one lifestyle reporter, a single, clever ingredient swap has revolutionised her go-to chicken noodle recipe, making it both more flavourful and packed with health benefits.
The Secret Ingredient: Why Broth Beats Stock
Sophie Harris, a Senior Lifestyle Reporter, has shared her game-changing tip for elevating the humble chicken soup. In her recipe, published on January 19, 2026, she advocates for ditching standard chicken stock in favour of a richer, more nutritious alternative: chicken bone broth.
Harris explains that while chicken stock can be found in most UK supermarkets, seeking out genuine broth is worth the effort. "Broth provides more collagen, gelatin, and minerals from long-simmered bones," she notes, highlighting its superior nutritional profile. She also finds it lighter and tastier, making it the perfect base for a hearty, chunky soup.
A Cost-Effective Winter Staple
Harris is a dedicated soup-maker, preparing a fresh batch weekly throughout the colder months. Her adaptable chicken noodle soup can be made with or without pasta, offering a flexible meal option. She uses a specific product, Freja's chicken bone broth, which retails at £5 for a 500ml bottle.
While this may seem pricey, the recipe yields four to five substantial portions, bringing the cost down to approximately £1.90 per serving. She purchases hers from Tesco, and it's also available at Holland & Barrett. Harris is such a convert that she now adds broth to gravies, casseroles, and even bolognese for a flavour boost.
Sophie Harris's Chicken Noodle Soup Recipe
Ingredients (for four to five portions):
- Two cooked, seasoned chicken breasts, shredded
- Three carrots, finely chopped
- Two celery sticks, finely chopped
- One onion, finely chopped
- Two garlic cloves, crushed
- 500ml chicken bone broth
- One potato, peeled and roughly chopped
- Juice of one lemon
- 150ml double cream
- Fresh parsley, salt, and black pepper
- Pasta shapes (optional)
Method:
Begin by cooking the chicken breasts until done, then set aside to rest. In a large, lidded pan, soften the carrots, onion, and celery in a little olive oil, seasoning with herbs, salt, and pepper. Add the garlic and cook for a further two minutes.
Pour in the 500ml of chicken bone broth and add the chopped potato. Cover the pan and simmer for around 20 minutes, or until the potato is tender. Shred the cooked chicken and return it to the pot.
Finish the soup by stirring through the double cream, fresh lemon juice, and a handful of chopped parsley. Adjust the seasoning to taste. If using, cook pasta separately and add it to the soup bowls to serve. The result is a creamy, comforting, and deeply satisfying meal that makes hitting your five-a-day effortlessly delicious.
