Martha Stewart Chicken Noodle Soup Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart chicken noodle soup is the bowl I turn to when I want something honest and deeply savory, and this version is inspired by Martha Stewart’s classic American home cooking. You get tender shredded chicken, silky egg noodles, and sweet vegetables in a golden, herb-scented broth. The flavor is clean and chicken-forward, brightened at the end with fresh parsley and dill. The noodles stay just firm enough to bite, and the broth coats a spoon without feeling heavy. It is comfort food that tastes like a long Sunday afternoon, even on a Tuesday.

From start to finish this takes about 70 minutes, with 20 minutes of prep and 50 minutes of cooking, and most of that is hands-off simmering. It is an easy stovetop project even for a beginner, since the pot does the work. Make it for a weeknight when you want leftovers, for a potluck where you need to feed a crowd, or as a cozy starter on a holiday table. It makes 8 generous servings.

Why This Martha Stewart Chicken Noodle Soup Works

The backbone of this soup is a whole chicken simmered right in the broth with onion, garlic, and bay. That gives you meat for shredding and a stock that tastes like something, rather than a thin, watery base. Simmering gently instead of boiling keeps the broth clear and the chicken tender.

The second trick is straining out the spent aromatics and starting fresh with the vegetables. The first batch of carrots and celery flavors the broth and then gets discarded, while the second batch goes in near the end so it stays sweet and just tender. Herbs go in at the very end so they keep their color and lift the whole pot.

What You’ll Love About It

• From-scratch flavor — A whole chicken builds a rich broth you cannot get from a cube.
• Feeds a crowd — Eight hearty servings from one pot with plenty of chicken.
• Freezer friendly — The base stores for months, so a future dinner is ready.
• Simple pantry staples — Everyday ingredients, no specialty shopping required.

Ingredients

Everything here is easy to find at a regular grocery store, and the list is short enough to shop in one pass.

• 1 whole chicken (about 4 pounds/1.8kg) — giblets removed
• 12 cups (2.8L) low-sodium chicken broth
• 2 medium yellow onions, quartered (about 1 pound/450g total)
• 4 medium carrots, peeled and cut into 1/2-inch (1.3cm) coins (about 12 ounces/340g)
• 4 medium celery stalks, cut into 1/2-inch (1.3cm) pieces (about 8 ounces/225g)
• 4 garlic cloves, smashed and peeled
• 2 dried bay leaves
• 1 teaspoon (3g) kosher salt, plus more to taste
• 1/2 teaspoon (1g) freshly ground black pepper, plus more to taste
• 8 ounces (225g) wide egg noodles
• 1/4 cup (15g) chopped fresh flat-leaf parsley
• 1 tablespoon (3g) chopped fresh dill

Equipment

• Dutch oven — 8- to 10-quart (7.5-9.5L) size, or a heavy stockpot.
• Fine-mesh sieve — For straining the broth clean.
• Instant-read thermometer — To check the chicken at the thigh.
• Tongs — For lifting the whole chicken out safely.
• Slotted spoon — Handy for skimming foam and fat.
• Large heatproof bowl — For catching the strained broth.

How to Make Martha Stewart Chicken Noodle Soup

Step 1: Build the Pot

Place the chicken breast-side up in a large 8- to 10-quart (7.5-9.5L) Dutch oven or stockpot. Add the chicken broth, onions, half of the carrots, half of the celery, the garlic, bay leaves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. The liquid should nearly cover the chicken; if it does not, add up to 2 cups (480ml) water. Keep the remaining carrots and celery aside for later.

Step 2: Bring It to a Gentle Simmer

Bring the pot to a gentle simmer over medium-high heat, skimming off any foam that rises to the surface with a spoon during the first 5 minutes. Do not let the pot boil hard, or the broth will turn cloudy and the chicken will toughen. A lazy bubble here is exactly what you want.

Step 3: Simmer Until the Chicken Is Done

Reduce the heat to low, cover partially, and simmer gently until the chicken is cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 35 to 40 minutes. Keep the liquid at a bare simmer the whole time. If the pot starts bubbling vigorously, nudge the heat down.

Step 4: Rest the Chicken

Transfer the chicken to a large bowl using tongs and a slotted spoon, leaving the broth in the pot. Let the chicken rest until cool enough to handle, about 15 minutes. Resting keeps the meat juicy and makes it easier to pull cleanly from the bones.

Step 5: Strain and Skim the Broth

While the chicken cools, strain the broth through a fine-mesh sieve into a clean large pot or heatproof bowl, discarding the spent vegetables and bay leaves. Skim off excess fat from the surface with a spoon, then return the broth to the pot. You should be left with a clear, golden liquid.

Step 6: Shred the Chicken

Shred the chicken, discarding the skin and bones, and set the meat aside. You should have about 4 cups (500g) of shredded chicken. Pull it into bite-size pieces so every spoonful gets some.

Step 7: Cook the Fresh Vegetables

Bring the broth back to a simmer over medium heat. Add the remaining carrots and celery and cook until just tender, 8 to 10 minutes; they should still have a slight bite. Taste one carrot to check — it should give easily but not turn to mush.

Step 8: Add the Noodles

Stir in the egg noodles and cook until tender but still firm to the bite, 6 to 8 minutes, following the package timing as a guide. Stir occasionally so the noodles do not stick together. Don’t walk away here, since noodles can go soft fast once they are in the hot broth.

Step 9: Add the Chicken and Herbs

Add the shredded chicken, parsley, and dill and simmer for 2 minutes to heat through. Taste carefully and season with additional kosher salt and pepper as needed; the broth should taste savory and bright, not flat. Season a little at a time so you don’t oversalt the whole pot.

Step 10: Serve

Ladle into warm bowls, making sure each serving gets plenty of chicken, vegetables, and noodles. Serve hot. Warm bowls keep the soup steaming at the table a little longer.

What to Serve With It

A crisp green salad and a warm buttered roll make a full meal, and a grilled cheese on the side is always welcome for dunking. For something heartier, add a simple roast vegetable or a plate of crackers with sharp cheddar. Keep it light so the soup stays the star.

Tips for the Best Results

• Skim patiently — Removing foam early keeps the finished broth clear and clean-tasting.
• Use low-sodium broth — It gives you room to season at the end without going salty.
• Keep it gentle — A bare simmer protects both the chicken’s texture and the broth’s clarity.
• Season at the end — The broth reduces as it cooks, so final seasoning matters most.
• Chop evenly — Uniform carrot and celery pieces cook at the same rate.
• Taste the noodles — Pull them while slightly firm; they soften as the soup sits.

Easy Variations

• More vegetables — Add 1 cup (about 130g) frozen peas with the noodles in the last 3 minutes.
• Rice instead — Swap the egg noodles for 1 cup (180g) uncooked white rice and simmer 18 to 20 minutes.
• Extra herby — Stir in 2 extra tablespoons (6g) chopped dill along with the parsley.
• Garlic boost — Add 2 more smashed garlic cloves to the pot for a deeper savory base.

Storing and Reheating

Cool the soup completely, then refrigerate it in an airtight container for up to 4 days; the noodles soften over time. For the best texture, freeze the broth, chicken, and vegetables without the noodles for up to 3 months, then thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat for 5 to 8 minutes, or in a covered bowl in the microwave, stirring halfway, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving, based on 8 servings.

FAQs

Can I make this Martha Stewart chicken noodle soup recipe ahead of time?

Yes. The broth and shredded chicken can be prepared up to 2 days in advance and stored separately in the refrigerator. Cook the noodles just before serving so they keep the best texture.

Can I use boneless chicken instead of a whole bird?

You can, though the broth will be lighter without the bones. Use about 3 pounds (1.35kg) of bone-in, skin-on chicken pieces and check the internal temperature reaches 165°F (74°C).

How do I know the chicken is fully cooked?

An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C). The juices should also run clear where the leg meets the body, and the meat should pull away easily.

Why did my noodles turn mushy?

Noodles keep softening as they sit in hot broth, so pull them while still slightly firm. If you plan on leftovers, cook the noodles separately and add them to each bowl.

Martha Stewart-Inspired Chicken Noodle Soup

Print Recipe

A deeply savory, from-scratch chicken noodle soup inspired by Martha Stewart’s classic American home cooking. Tender shredded chicken, silky egg noodles, and sweet vegetables swim in a golden, herb-scented broth that tastes like a Sunday afternoon. It is comforting, clean-tasting, and built to feed a crowd or stock the freezer.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 50
• Total Time: 70
• Yield: 8 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole chicken (about 4 pounds/1.8kg), giblets removed
• 12 cups (2.8L) low-sodium chicken broth
• 2 medium yellow onions, quartered (about 1 pound/450g total)
• 4 medium carrots, peeled and cut into 1/2-inch (1.3cm) coins (about 12 ounces/340g)
• 4 medium celery stalks, cut into 1/2-inch (1.3cm) pieces (about 8 ounces/225g)
• 4 garlic cloves, smashed and peeled
• 2 dried bay leaves
• 1 teaspoon (3g) kosher salt, plus more to taste
• 1/2 teaspoon (1g) freshly ground black pepper, plus more to taste
• 8 ounces (225g) wide egg noodles
• 1/4 cup (15g) chopped fresh flat-leaf parsley
• 1 tablespoon (3g) chopped fresh dill

Instructions

1. Place the chicken breast-side up in a large 8- to 10-quart (7.5-9.5L) Dutch oven or stockpot. Add the chicken broth, onions, half of the carrots, half of the celery, the garlic, bay leaves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. The liquid should nearly cover the chicken; if it does not, add up to 2 cups (480ml) water.
2. Bring the pot to a gentle simmer over medium-high heat, skimming off any foam that rises to the surface with a spoon during the first 5 minutes. Do not let the pot boil hard, or the broth will turn cloudy and the chicken will toughen.
3. Reduce the heat to low, cover partially, and simmer gently until the chicken is cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 35 to 40 minutes. Keep the liquid at a bare simmer the whole time.
4. Transfer the chicken to a large bowl using tongs and a slotted spoon, leaving the broth in the pot. Let the chicken rest until cool enough to handle, about 15 minutes.
5. While the chicken cools, strain the broth through a fine-mesh sieve into a clean large pot or heatproof bowl, discarding the spent vegetables and bay leaves. Skim off excess fat from the surface with a spoon, then return the broth to the pot.
6. Shred the chicken, discarding the skin and bones, and set the meat aside. You should have about 4 cups (500g) of shredded chicken.
7. Bring the broth back to a simmer over medium heat. Add the remaining carrots and celery and cook until just tender, 8 to 10 minutes; they should still have a slight bite.
8. Stir in the egg noodles and cook until tender but still firm to the bite, 6 to 8 minutes, following the package timing as a guide. Stir occasionally so the noodles do not stick together.
9. Add the shredded chicken, parsley, and dill and simmer for 2 minutes to heat through. Taste carefully and season with additional kosher salt and pepper as needed; the broth should taste savory and bright, not flat.
10. Ladle into warm bowls, making sure each serving gets plenty of chicken, vegetables, and noodles. Serve hot.

Notes

Storage: Cool the soup completely, then refrigerate in an airtight container for up to 4 days; the noodles will soften over time. Freezing: For best texture, freeze the broth, chicken, and vegetables without the noodles for up to 3 months; thaw overnight in the refrigerator. To serve, reheat the thawed soup over medium heat until steaming, then add freshly cooked egg noodles. Reheating: Reheat leftover soup gently on the stovetop over medium-low heat for 5 to 8 minutes, or in the microwave in a covered bowl, stirring halfway, until hot. Make-ahead: The broth and shredded chicken can be prepared up to 2 days in advance and stored separately in the refrigerator; cook the noodles just before serving for the best texture.

Nutrition

• Calories: 407
• Sugar: 5.5g
• Sodium: 1150mg
• Saturated Fat: 3.5g
• Carbohydrates: 33g
• Fiber: 2.2g
• Protein: 40g
• Cholesterol: 137mg

Keywords: Martha Stewart chicken noodle soup, chicken noodle soup, homemade chicken soup, classic chicken noodle soup, from scratch chicken soup, Martha Stewart inspired recipes, egg noodles, chicken broth, comfort food, cold weather soup, stovetop soup