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Gallery Chicken Noodle Soup Recipe Summary Servings: 8 Yield: Makes 3 1/4 quarts

Ingredients Ingredient Checklist 3 quarts Homemade Chicken Stock 3 carrots, cut into 1/8-inch-thick rounds Salt and freshly ground black pepper 8 ounces medium egg noodles Cooked chicken meat, shredded 1/4 cup chopped fresh dill, or 1 tablespoon dried dill 1/4 cup fresh flat-leaf 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.

Gallery Chicken Noodle Soup

Recipe Summary Servings: 8 Yield: Makes 3 1/4 quarts

Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup

Recipe Summary Servings: 8 Yield: Makes 3 1/4 quarts

Recipe Summary

Servings: 8 Yield: Makes 3 1/4 quarts

Servings: 8

Yield: Makes 3 1/4 quarts

8

Makes 3 1/4 quarts

Ingredients

Ingredients

  • 3 quarts Homemade Chicken Stock 3 carrots, cut into 1/8-inch-thick rounds Salt and freshly ground black pepper 8 ounces medium egg noodles Cooked chicken meat, shredded 1/4 cup chopped fresh dill, or 1 tablespoon dried dill 1/4 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.

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.

Reviews (21)

 Add Rating & Review     229 Ratings   5 star values:        45    4 star values:        73    3 star values:        69    2 star values:        30    1 star values:        12

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Reviews (21)

Add Rating & Review     229 Ratings   5 star values:        45    4 star values:        73    3 star values:        69    2 star values:        30    1 star values:        12

Add Rating & Review

229 Ratings 5 star values: 45 4 star values: 73 3 star values: 69 2 star values: 30 1 star values: 12

229 Ratings 5 star values: 45 4 star values: 73 3 star values: 69 2 star values: 30 1 star values: 12

229 Ratings 5 star values: 45 4 star values: 73 3 star values: 69 2 star values: 30 1 star values: 12

  • 5 star values: 45 4 star values: 73 3 star values: 69 2 star values: 30 1 star values: 12

    Martha Stewart Member     Rating: 4 stars       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     Rating: Unrated       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     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       03/01/2009   I agree with Zahavaw  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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!  

Martha Stewart Member     Rating: Unrated       02/27/2009   I use chopped chives in my chicken noodle soup and my chldren love it!  

Martha Stewart Member     Rating: Unrated       02/27/2009   For "normanlc".....if you don't like carrots in a chicken soup, try parsnips. Then ya got something.  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       02/26/2009   It's not chicken soup without celery and a little onion.  

Martha Stewart Member     Rating: Unrated       02/26/2009   Why dirty another pot? Cook the noodles in the chicken broth. Better yet, ,make your own noodles.  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       02/26/2009   At last! A recipe without garllic!! Thank you, thank you!  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       02/26/2009   Please...do not ruin a wonderful chicken soup by adding carrots! Changes the whole taste.  

Martha Stewart Member     Rating: Unrated       02/26/2009   Mmmmmmm good.....will make it this week-end  

Martha Stewart Member     Rating: Unrated       12/19/2008   I agree!  

Martha Stewart Member     Rating: Unrated       01/06/2008   Martha's receipe for chicken noodle soup

    Martha Stewart Member

    Rating: 4 stars 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!

Rating: 4 stars

Rating: Unrated 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!

Rating: Unrated

Rating: Unrated 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.

Rating: Unrated 03/01/2009

I agree with Zahavaw

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” …

Rating: Unrated 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!

Rating: Unrated 02/27/2009

I use chopped chives in my chicken noodle soup and my chldren love it!

For “normanlc”…..if you don’t like carrots in a chicken soup, try parsnips. Then ya got something.

Rating: Unrated 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!

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.

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

It’s not chicken soup without celery and a little onion.

Why dirty another pot? Cook the noodles in the chicken broth. Better yet, ,make your own noodles.

I also like carrots in my chicken soup, lots of them! Just shows how everyone’s tastes are different.

At last! A recipe without garllic!! Thank you, thank you!

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.

Please…do not ruin a wonderful chicken soup by adding carrots! Changes the whole taste.

Mmmmmmm good…..will make it this week-end

Rating: Unrated 12/19/2008

I agree!

Rating: Unrated 01/06/2008

Martha’s receipe for chicken noodle soup

All Reviews for Chicken Noodle Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Noodle Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest