No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Classic Chicken-Vegetable Soup

  • servings: 6
Photography: Standard

advertisement

advertisement

Ingredients

  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • 4 medium carrots, cut into 1/4-inch rounds
  • 3 medium celery stalks, cut into 1/4-inch slices
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • Coarse salt and ground pepper

Cook's Note

Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.

Directions

  1. Step 1

    In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Source
Everyday Food, January/February 2012

advertisement

advertisement

Reviews (1)

  • 26 Feb, 2014

    delicious and classic. i add in pastina to make this a chicken noodle soup. had leftovers for days and it only tasted better.