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Martha Stewart-Inspired Chicken Noodle Soup

Close-up of Martha Stewart-Inspired Chicken Noodle Soup showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-chicken-noodle-soup-recipe/