Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Classic Chicken Vegetable Soup 3.3 (88) 1 Review 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 November 18, 2022 Print Share Share Tweet Pin Email Servings: 6 Simple and soothing, a bowl of this chicken vegetable soup is the ultimate comfort food. It's easy to make, starting with our chicken soup base, which can be prepped ahead. From there it takes just about 25 minutes to prep the vegetables and put this hearty soup together. We use carrots, celery, and potatoes for a classic, cozy soup. Ingredients Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 4 medium carrots, cut into ¼-inch rounds 3 medium celery stalks, cut into ¼-inch slices 2 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces Coarse salt and ground pepper Directions Prepare Chicken Soup Base following recipe. (This can be made ahead.) In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Maxwell Cozzi Cook's Notes You can prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days ahead. If desired, freeze broth up to 3 months. Print