Chicken Soup

433 Ratings
  • 5 78
  • 4 76
  • 3 161
  • 2 88
  • 1 30

Canned chicken soup has nothing on this delicious chicken soup recipe. Chicken and hearty vegetables come together to make a family-friendly soup that's sure to become one of your go-to recipes on cold days when soup is what you crave.

Martha Stewart Living, April 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
10
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Ingredients

Directions

  • Tie parsley stems together using kitchen twine. Prepare a bouquet garni: Place peppercorns, bay leaf, thyme, and garlic in a 5-by-5-inch piece of cheesecloth; tie to enclose using kitchen twine.

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  • In a large pot, combine parsley stems, bouquet garni, carrots, parsnips, onions, and chicken, breast-side down. Add enough water to cover; season with salt. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.

  • Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove and discard parsley stems and bouquet garni. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Cook until heated through; season with salt. Serve garnished with chopped parsley.

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Reviews (5)

433 Ratings
  • 5 78
  • 4 76
  • 3 161
  • 2 88
  • 1 30
Martha Stewart Member
02/15/2015
I've never made my own chicken soup from scratch before. I used this recipe without any changes. I did use 3 tspn salt. But it tastes nothing like the canned chicken soups I've been eating for so long. That stuff isn't even soup compared to this fresh, delicious recipe. I also used a very fresh, organic free range chicken that cost $24, I'm sure that helps. Thanks!
Martha Stewart Member
10/21/2013
I found that simmering for 45 minutes was way too long. I checked my bird at 28-30 minutes, and I had 167 degrees. I have a major problem with the fact that "salt" is simply listed as an ingredient without an approximation for how much to add. When I first tasted the broth, it literally tasted like dish water. I added kosher salt liberally, handfuls at a time...at least 6. I tasted after each addition. In all, I probably added more than a cup of salt. Used Old Bay too.
Martha Stewart Member
12/22/2012
Delicious!
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Martha Stewart Member
03/22/2008
Chicken Noodle is one of the best comfort foods I can think of, especially with all these yummy vegetables, there is also a great recipe for chicken noodle in an online Canadian magazine called: www.citystyleandliving.com take a look and drop aline the entire magazine is online kands
Martha Stewart Member
02/12/2008
This is, cross-my-heart, almost exactly the same as the very first time I made homemade chicken soup (way back when I still watched "Sesame Street"...and yes, I remember that)! I begged my mother not to help, that I wanted to do it all by myself. It was the first thing I ever made without a recipe. The only differences were that I used chopped celery in place of parsnips, and dried seasonings instead of fresh. This sure brought back memories! What a great comfort food.
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