Martha Stewart Easy Chicken Noodle Soup Recipes

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ONE-POT CLASSIC CHICKEN NOODLE SOUP



One-Pot Classic Chicken Noodle Soup image

There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 10

1 whole chicken (about 4 pounds), cut into 8 pieces
4 cups low-sodium chicken broth
5 cups water
Coarse salt and freshly ground pepper
2 medium yellow onions, thinly sliced
4 garlic cloves, crushed
4 medium carrots, sliced 1/2 inch thick on the diagonal
2 celery stalks, sliced 1/4 inch thick on the diagonal
12 sprigs flat-leaf parsley, plus chopped leaves for serving
2 ounces angel-hair pasta

Steps:

  • In a stockpot, combine chicken, broth, the water, and 1 teaspoon salt. Bring to a boil, skimming off foam from surface with a large spoon. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes.
  • Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat.
  • Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use).
  • Season soup with salt and pepper. Garnish with chopped parsley before serving.

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 1/4 quarts

Number Of Ingredients 7

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

Steps:

  • 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.

SIMPLE CHICKEN NOODLE SOUP



Simple Chicken Noodle Soup image

This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad with Bok Choy and the dark meat for our Tortilla Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 6

1 whole chicken (3 to 4 pounds), giblets and liver discarded
1 pound carrots, sliced 1/2 inch thick
1 pound parsnips, sliced 1/2 inch thick
2 medium onions, cut into thin wedges
4 teaspoons coarse salt
Cooked wide egg noodles, for serving

Steps:

  • In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.

EASY CHICKEN NOODLE SOUP



Easy Chicken Noodle Soup image

This comforting classic is so easy to make, you'll never eat the store-bought version again.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 9

1 tablespoon olive oil
2 stalks celery, diced small
2 medium carrots, diced medium
1 medium yellow onion, diced small
Salt and pepper
4 cups chicken broth
1 1/4 pounds boneless, skinless chicken breasts
6 ounces vermicelli or angel-hair pasta, broken into 1 1/2-inch pieces
1/4 cup chopped fresh dill

Steps:

  • In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.

Nutrition Facts : Calories 204 g, Fat 4 g, Fiber 2 g, Protein 16 g, SaturatedFat 1 g

BASIC CHICKEN SOUP



Basic Chicken Soup image

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Steps:

  • Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
  • Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
  • Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
  • Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g

SIX-INGREDIENT CHICKEN NOODLE SOUP



Six-Ingredient Chicken Noodle Soup image

Homemade chicken noodle soup in under an hour! This classic soup delivers hearty flavor for lunch or dinner. Save the leftover thighs for another meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 7

2 bone-in, skin-on chicken breast halves (1 1/2 pounds total)
8 bone-in, skin-on chicken thighs (3 1/4 pounds total)
8 cups low-sodium chicken broth
4 medium carrots, cut into 1/4-inch-thick rounds
4 ounces spaghetti, broken into 2-inch pieces (about 1 cup)
1 cup frozen peas
Coarse salt and ground pepper

Steps:

  • In a large pot, combine chicken, broth, and 8 cups water. Bring to a boil; reduce to a rapid simmer and cook until chicken is cooked through (skim off foam), about 18 minutes. With tongs, transfer chicken to a rimmed baking sheet and refrigerate 10 minutes.
  • Add carrots to pot and cook until crisp-tender, about 10 minutes. Add pasta and cook until tender, about 8 minutes. Remove skin and bones from chicken and discard; refrigerate 4 thighs for Chicken and Sweet Potato Hand Pies. Shred remaining chicken and add, along with peas, to pot. Cook until heated through. Season to taste with salt and pepper.

Nutrition Facts : Calories 368 g, Fat 7 g, Fiber 4 g, Protein 39 g

QUICK CHICKEN NOODLE SOUP



Quick Chicken Noodle Soup image

Tote this easy-to-make soup off to lunch and don't forget the crackers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Yield Makes 2 cups

Number Of Ingredients 7

1 can (14.5 ounces) reduced-sodium chicken broth
1 minced garlic clove
1/2 cup fine egg noodles,
2 ounces green beans
1 coarsely grated carrot
4 ounces skinless, boneless chicken breast
1 thinly sliced scallion

Steps:

  • In a small saucepan, bring reduced-sodium chicken broth and 1/4 cup water to a boil. Add minced garlic clove, egg noodles, and green beans, cut crosswise into 1-inch pieces (1/2 cup). Reduce heat; simmer 5 minutes.
  • Add grated carrot and skinless, boneless chicken breast, cut into 1/2 -inch pieces (1 cup); simmer until chicken is cooked through, about 3 minutes. Remove from heat; stir in 1 thinly sliced scallion. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 291 g, Fat 3 g, Fiber 5 g, Protein 37 g

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