New This Month

Chicken Noodle Soup

231

There's nothing more comforting than a bowl of fresh chicken noodle soup -- a sprinkling of dill and parsley, just before serving, adds a touch of brightness.

  • Servings: 8
  • Yield: Makes 3 1/4 quarts

Source: Martha Stewart Living, October 1999

Ingredients

  • 3 quarts Homemade Chicken Stock
  • 3 carrots, cut into 1/8-inch-thick rounds
  • Salt and freshly ground black pepper
  • 8 ounces medium egg noodles
  • Cooked chicken meat, shredded
  • 1/4 cup chopped fresh dill, or 1 tablespoon dried dill
  • 1/4 cup fresh flat-leaf parsley

Directions

  1. Remove the chilled chicken stock from the refrigerator. Use a spoon to remove the layer of fat that has formed at the top, and discard. Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.

  2. 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.

Variations

You can substitute 2 forty-eight-ounce cans of low-sodium chicken stock for the 3 quarts Chicken Stock.

Cook's Notes

In addition to broad egg noodles, you can make this heavenly soup with angel-hair pasta broken into short lengths or other shapes, such as alphabet pasta or pastina, or add cooked grains like rice.

Reviews Add a comment

  • MS112627313
    20 OCT, 2013
    The chicken stock was time consuming, but so worth it. I did add some onion and celery along with the carrots. Great flavor!
    Reply
  • mello1616
    30 DEC, 2009
    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!
    Reply
  • Craft-o-Matic
    24 AUG, 2009
    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.
    Reply
  • tinkrbell_5
    1 MAR, 2009
    I agree with Zahavaw
    Reply
  • zahavaw
    1 MAR, 2009
    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" ...
    Reply
  • vym
    28 FEB, 2009
    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!
    Reply
  • patriciabronze
    27 FEB, 2009
    I use chopped chives in my chicken noodle soup and my chldren love it!
    Reply
  • papillonluvr
    27 FEB, 2009
    For "normanlc".....if you don't like carrots in a chicken soup, try parsnips. Then ya got something.
    Reply
  • maridout2u
    26 FEB, 2009
    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!
    Reply
  • skayc
    26 FEB, 2009
    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.
    Reply