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Chicken Noodle Soup

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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.

Source: Martha Stewart Living, October 1999
Servings Yield

Ingredients

Directions

Variations

You can substitute 2 forty-eight-ounce cans of low-sodium chicken stock for the 3 quarts Chicken Stock.

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.

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Reviews

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How would you rate this recipe?
231
  • normanlc
    26 FEB, 2009
    Please...do not ruin a wonderful chicken soup by adding carrots! Changes the whole taste.
    Reply
    • ishaolinma4928149
      21 SEP, 2018
      Many soups use the holy trinity, celery, onions and carrots.
  • Mbulundugu
    26 FEB, 2009
    At last! A recipe without garllic!! Thank you, thank you!
    Reply
    • ishaolinma4928149
      21 SEP, 2018
      Amen! I am so sick of most of the recipes that use garlic. I know you can leave it out but it is so nice to see one without. Japanese dishes should never use it either.
  • MS112627313
    20 OCT, 2013
    The chicken stock was time consuming, but so worth it. I did add some onion and celery along with the carrots. Great flavor!
    Reply
  • mello1616
    30 DEC, 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!
    Reply
  • Craft-o-Matic
    24 AUG, 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.
    Reply
  • tinkrbell_5
    1 MAR, 2009
    I agree with Zahavaw
    Reply
  • zahavaw
    1 MAR, 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" ...
    Reply
  • vym
    28 FEB, 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!
    Reply
  • patriciabronze
    27 FEB, 2009
    I use chopped chives in my chicken noodle soup and my chldren love it!
    Reply
  • papillonluvr
    27 FEB, 2009
    For "normanlc".....if you don't like carrots in a chicken soup, try parsnips. Then ya got something.
    Reply

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