Gordon Ramsay Recipes

Gordon Ramsay Chicken Noodle Soup Recipe [+Tips]

5 min read

Let me tell you a little story.

The first time I watched Gordon Ramsay make chicken noodle soup on YouTube, I was expecting a typical version. something comforting, sure but basic. What I got instead? A masterclass in flavor layering.

Gordon doesn’t do ordinary. His version takes a humble dish and injects it with brightness, boldness and a touch of elegance. The soup is rich from roasted chicken, vibrant with fresh herbs and has this underlying warmth that comes from garlic, chili and just the right level of seasoning.

Think:

  • Deep, savory broth
  • Tender shredded chicken
  • Aromatic vegetables
  • Al dente noodles soaking up all that goodness

This isn’t your grandma’s chicken noodle soup. (Unless your grandma is secretly Gordon Ramsay.)

Gordon Ramsay Chicken Noodle Soup Recipe

Ingredients Needed

I’ve made this soup at least a dozen times. And every time, the ingredient list makes me smile. it’s simple but powerful. Here’s what you’ll need:

Proteins & Broth

  • 2 bone-in, skin-on chicken thighs or a mix of thigh and breast
  • 4 cups high-quality chicken stock (homemade is gold but store-bought works)

Vegetables

  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red chili (optional but adds magic)
  • Fresh parsley and thyme

Noodles

  • 1 cup egg noodles (or whatever you’ve got in the pantry. more on that later)

Seasoning & Aromatics

  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Lemon zest and juice (this changes everything)

Pro tip: Ramsay often finishes his soup with a little drizzle of olive oil and a squeeze of lemon. It wakes everything up.

Equipment Needed

Let me paint the scene. The kitchen smells like chicken stock and thyme. You’ve got your apron on. What do you reach for?

Here’s your soup squad:

  • Heavy-bottomed pot or Dutch oven. This keeps the heat even and prevents sticking. Worth the investment.
  • Chef’s knife – Sharp enough to make chopping feel therapeutic, not like a punishment.
  • Wooden spoon – For stirring and taste-testing (a lot of taste-testing).
  • Ladle – For that satisfying final pour into the bowl
  • Cutting board – Preferably a big one so you’re not chasing celery around
  • Tongs – To lift the chicken out without splashing

Ingredient Science Spotlight

This is where the geek in me gets really excited. Let’s break down why these ingredients work so well:

  • Chicken thighs: Higher in fat than breast which = more flavor. The bones add gelatin to the broth, giving it that silky texture.
  • Garlic and chili: They create an aromatic base. The garlic mellows as it cooks, the chili adds depth. not just heat.
  • Lemon: Acid is crucial. It cuts through the richness and makes the soup taste fresh, not flat.
  • Noodles: Cooked just enough, they absorb the broth’s flavor without getting mushy. Pro tip: cook them in the broth if you’re serving right away. Cook separately if you’re meal-prepping.

Instructions To Make Gordon Ramsay’s Chicken Noodle Soup

Here’s how I walk through this, step by step. No stress. Just cozy vibes and soup simmering.

Sear The Chicken

  • Heat olive oil in your pot
  • Add chicken, skin-side down
  • Sear until golden brown (about 4-5 mins each side)
  • Remove and set aside (but keep that golden oil in the pot!)

Build The Base

  • Add onions, carrots, celery to the pot
  • Sauté 5-7 minutes until they soften and smell heavenly
  • Add garlic and chili, stir for another minute

Simmer To Glory

  • Return chicken to the pot
  • Pour in the stock
  • Add herbs (tie thyme sprigs with string for easy removal)
  • Simmer uncovered for 30-40 minutes until chicken is cooked and broth is rich

Noodle Time

  • Remove chicken, shred it with forks
  • Add noodles to the simmering broth
  • Cook for 6-8 minutes until just tender
  • Return shredded chicken to the pot

The Ramsay Finish

  • Add chopped parsley
  • Zest and juice of half a lemon
  • Taste-season with salt and pepper if needed
  • Ladle into bowls and drizzle a little olive oil on top

Grab a spoon. Smile. This is good soup.

Common Mistakes & Fixes

We’ve all had soup mishaps. Here’s what to look out for:

Mistake: Mushy Noodles

Fix: Cook them separately if you’re making a big batch. Add them just before serving.

Mistake: Bland Broth

Fix: Don’t skip searing the chicken. Salt in layers-stock, veggies and at the end.

Mistake: Dry Chicken

Fix: Stick to thighs or pull the chicken out early once cooked through. Overcooked = rubbery.

Mistake: Flat Flavor

Fix: Lemon juice and zest will bring it to life. Fresh herbs go in last, not early.

Smart Substitutions

You don’t have everything? Don’t panic. Soup forgives.

  • No chicken thighs? Use rotisserie chicken. Just add it near the end so it doesn’t dry out.
  • No egg noodles? Use orzo, rice or even broken spaghetti
  • Vegetarian? Use veggie broth and throw in chickpeas or tofu
  • No chili? Try a pinch of red pepper flakes
  • No fresh herbs? Dried thyme works. just use less (about 1 tsp)

Gordon might raise an eyebrow but he’d respect the hustle.

FAQs

What Makes Gordon Ramsay’s Chicken Noodle Soup Special?

Gordon Ramsay’s chicken noodle soup stands out because of its rich flavors, fresh ingredients, and the use of homemade stock, making it more flavorful than your typical canned version.

Can I Use Store-bought Stock For The Chicken Noodle Soup?

Yes, you can, but Gordon Ramsay recommends making your own stock for the best taste. If you’re short on time, high-quality store-bought stock will still work well.

How Long Does It Take To Make Gordon Ramsay’s Chicken Noodle Soup?

It takes around 45 minutes to an hour to make the soup, depending on how much time you spend on prepping the ingredients.

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