Chicken Noodle Soup

229 Ratings
  • 5 45
  • 4 73
  • 3 69
  • 2 30
  • 1 12

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.

Martha Stewart Living, October 1999

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Recipe Summary

Servings:
8
Yield:
Makes 3 1/4 quarts
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Ingredients

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.

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  • 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.

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Reviews (21)

229 Ratings
  • 5 45
  • 4 73
  • 3 69
  • 2 30
  • 1 12
Martha Stewart Member
10/20/2013
The chicken stock was time consuming, but so worth it. I did add some onion and celery along with the carrots. Great flavor!
Martha Stewart Member
12/30/2009
I used *gasp* canned stock because I was making this soup to use leftover roast chicken. I added some scallions and celery and it is so delish I may eat the whole pot! Yum!
Martha Stewart Member
08/24/2009
Here is a link to another Martha Chicken stock recipe that's for real! http://www.marthastewart.com/recipe/cooking-school-chicken-stock? I also like adding mushrooms (along with the obvious celery and onion) and sometimes some diced sweet potato chunks.
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Martha Stewart Member
03/01/2009
I agree with Zahavaw
Martha Stewart Member
03/01/2009
why not just give an actual chicken soup recipe? stock makes no sense, when you can just make the soup in one shot, and freeze the rest. this would not be helpful for me...and yes.. its missing all the great veggies that makes chicken soup the "Jewish penicillin" ...
Martha Stewart Member
02/28/2009
What's chicken soup w/o LOTS of garlic, carrots (yes, onions and celery too)! Try adding fresh tomatoes too for a delicious twist; and while you're at it, potatoes are nice too. Go for it!
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Martha Stewart Member
02/27/2009
I use chopped chives in my chicken noodle soup and my chldren love it!
Martha Stewart Member
02/27/2009
For "normanlc".....if you don't like carrots in a chicken soup, try parsnips. Then ya got something.
Martha Stewart Member
02/26/2009
I also add napa (Chinese) cabbage and yellow squash (cut in 1" slices). And, don't forget to float the cilantro in each bowl. YUM!
Martha Stewart Member
02/26/2009
No homemade stock? Try this. Wash chicken and break into six pieces. Barely cover with cold water. Simmer with coarsly chopped onion, carrot and celery. (The stuff from the vegetable drawer that's past it's prime.) Remove meat and put in fridge. Return bones and fat to broth. Add about 3/4 cup white wine. Gently simmer, never boil. Season with small amount of poultry seasoning and a pinch of all spice. Strain well. Add back meat and anything you like.
Martha Stewart Member
02/26/2009
Must agree with "amimfam" on adding onion and celery, I also add thyme and a bay leaf but no dill for me. Also top soup off with dumplings...yummm
Martha Stewart Member
02/26/2009
It's not chicken soup without celery and a little onion.
Martha Stewart Member
02/26/2009
Why dirty another pot? Cook the noodles in the chicken broth. Better yet, ,make your own noodles.
Martha Stewart Member
02/26/2009
I also like carrots in my chicken soup, lots of them! Just shows how everyone's tastes are different.
Martha Stewart Member
02/26/2009
At last! A recipe without garllic!! Thank you, thank you!
Martha Stewart Member
02/26/2009
I love carrots in chicken soup. I say, keep them in. When I am re-heating the soup for leftovers --I like to add a handful of frozen peas. It adds a fresh touch to a re-heated soup.
Martha Stewart Member
02/26/2009
Please...do not ruin a wonderful chicken soup by adding carrots! Changes the whole taste.
Martha Stewart Member
02/26/2009
Please...do not ruin a wonderful chicken soup by adding carrots! Changes the whole taste.
Martha Stewart Member
02/26/2009
Mmmmmmm good.....will make it this week-end
Martha Stewart Member
12/19/2008
I agree!
Martha Stewart Member
01/06/2008
Martha's receipe for chicken noodle soup
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