One-Pot Classic Chicken Noodle Soup

185 Ratings
  • 5 31
  • 4 23
  • 3 85
  • 2 37
  • 1 9

There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Directions

  • In a stockpot, combine chicken, broth, the water, and 1 teaspoon salt. Bring to a boil, skimming off foam from surface with a large spoon. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes.

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  • Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat.

  • Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use).

  • Season soup with salt and pepper. Garnish with chopped parsley before serving.

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Reviews (2)

185 Ratings
  • 5 31
  • 4 23
  • 3 85
  • 2 37
  • 1 9
Martha Stewart Member
12/07/2017
I love this recipe. Everything worked well together. As for the other comment, Martha has great time saving recipes. And this is great. Best homemade ever.
Martha Stewart Member
09/20/2016
No, offense, but why on earth would you add boxed chicken stock when making fresh stock? Also, I was taught when making white stock, (from raw protein) only to simmer. Boiling makes any stock cloudy. The best way to get the maximum flavor into your stock is to roast the protein before hand. (making a brown stock instead of a white stock) You won't need the boxed stuff if you do. In this case, buy an organic chicken while you're at it. They have a stronger flavor & are better for you.
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