No Thanks

Keep In Touch With

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

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

Chicken Noodle Soup

  • prep: 35 mins
    total time: 35 mins
  • servings: 6
Photography: Romulo Yanes




  • 1 tablespoon olive oil
  • 2 stalks celery, diced small
  • 2 medium carrots, diced medium
  • 1 medium yellow onion, diced small
  • Salt and pepper
  • 4 cups chicken broth
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 6 ounces vermicelli or angel-hair pasta, broken into 1 1/2-inch pieces
  • 1/4 cup chopped fresh dill


  1. Step 1

    In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.

Everyday Food, October 2012



Reviews (5)

  • flattreelady 3 Mar, 2014

    What a really simple recipe with wonderful flavors....I add chopped red potatoes,yellow,green squash,and bring on the Arctic Vortex.

  • finewithme 9 Feb, 2014

    So easy and really delicious with the addition of the dill. My whole family has colds and this was perfect!

  • pols005 3 Mar, 2013

    My daughter and I both ended up sick this weekend. I made this for dinner and it did the trick. Very tasty!

  • green 6 Feb, 2013

    Just made it....very easy and tasty. I give it five stars.

  • Happy_Birthday_Dr_Seuss 20 Jan, 2013

    Chicken Noodle Soup
    Russell's Sunday Dinner
    Nutritious and Delicious!