Chicken Noodle Soup
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Martha Stewart Living, October 1999
- Yield Serves 6 to 8
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Ingredients
- 3 quarts Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 3 carrots, cut into 1/8-inch-thick rounds
- Salt and freshly ground black pepper
- 8 ounces medium egg noodles
- Cooked chicken meat, shredded (from Homemade Chicken Stock recipe)
- 1/4 cup chopped fresh dill, or 1 tablespoon dried dill
- 1/4 cup fresh flat-leaf parsley
Directions
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Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
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Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.
Chicken Noodle Soup
Russell's Sunday Dinner
Dinner Guest Dr. Julie Iezzi, PhD
Nutritious and Delicious!
I used *gasp* canned stock because I was making this soup to use leftover roast chicken. I added some scallions and celery and it is so delish I may eat the whole pot! Yum!
Here is a link to another Martha Chicken stock recipe that's for real! http://www.marthastewart.com/recipe/cooking-school-chicken-stock?
I also like adding mushrooms (along with the obvious celery and onion) and sometimes some diced sweet potato chunks.
I agree with Zahavaw
why not just give an actual chicken soup recipe? stock makes no sense, when you can just make the soup in one shot, and freeze the rest.
this would not be helpful for me...and yes.. its missing all the great veggies that makes chicken soup the "Jewish penicillin" ...
What's chicken soup w/o LOTS of garlic, carrots (yes, onions and celery too)! Try adding fresh tomatoes too for a delicious twist; and while you're at it, potatoes are nice too. Go for it!
I use chopped chives in my chicken noodle soup and my chldren love it!
For "normanlc".....if you don't like carrots in a chicken soup, try parsnips. Then ya got something.
I also add napa (Chinese) cabbage and yellow squash (cut in 1" slices). And, don't forget to float the cilantro in each bowl. YUM!
No homemade stock? Try this. Wash chicken and break into six pieces. Barely cover with cold water. Simmer with coarsly chopped onion, carrot and celery. (The stuff from the vegetable drawer that's past it's prime.) Remove meat and put in fridge. Return bones and fat to broth. Add about 3/4 cup white wine. Gently simmer, never boil. Season with small amount of poultry seasoning and a pinch of all spice. Strain well. Add back meat and anything you like.
Must agree with "amimfam" on adding onion and celery, I also add thyme and a bay leaf but no dill for me. Also top soup off with dumplings...yummm
It's not chicken soup without celery and a little onion.
Why dirty another pot? Cook the noodles in the chicken broth. Better yet, ,make
your own noodles.
I also like carrots in my chicken soup, lots of them! Just shows how everyone's tastes are different.
At last! A recipe without garllic!! Thank you, thank you!
I love carrots in chicken soup. I say, keep them in. When I am re-heating the soup for leftovers --I like to add a handful of frozen peas. It adds a fresh touch to a re-heated soup.
Please...do not ruin a wonderful chicken soup by adding carrots! Changes the whole taste.
Please...do not ruin a wonderful chicken soup by adding carrots! Changes the whole taste.
Mmmmmmm good.....will make it this week-end
I agree!
Martha's receipe for chicken noodle soup