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Classic Chicken-Vegetable Soup

  • servings: 6
Photography: Standard




  • 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.


  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.

Everyday Food, January/February 2012



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.