Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Noodle Soup 3.5 (229) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. 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