Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Noodle Soup 3.5 (229) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: Makes 3 1/4 quarts 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 to this crowd-pleasing lunch or dinner. Ingredients 3 quarts Homemade Chicken Stock 3 carrots, cut into ⅛-inch-thick rounds Salt and freshly ground black pepper 8 ounces medium egg noodles Cooked chicken meat, shredded ¼ cup chopped fresh dill, or 1 tablespoon dried dill ¼ cup fresh flat-leaf parsley Directions 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. 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. 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. Variations You can substitute 2 forty-eight-ounce cans of low-sodium chicken stock for the 3 quarts Chicken Stock. Rate it Print