Martha Stewart Chicken Soup Recipe

Martha Stewart Chicken Soup Recipe is made with whole chicken, onions, carrots, celery, parsnip (optional), garlic, bay leaf, fresh parsley, fresh dill, black peppercorns, salt, and egg noodles (optional). This traditional and hearty Martha Stewart Chicken Soup recipe creates a warming dinner or comforting meal that takes about 2 hours and 30 minutes to prepare and can serve up to 6 people.

Martha Stewart Chicken Soup Recipe Ingredients

• 1 whole chicken (about 4 pounds), rinsed
• 12 cups cold water
• 2 medium onions, peeled and halved
• 3 carrots, peeled and cut into thirds
• 3 celery stalks, cut into thirds
• 1 parsnip, peeled and cut into chunks (optional)
• 2 garlic cloves, smashed
• 1 bay leaf
• 6 sprigs of fresh parsley
• 6 sprigs of fresh dill (plus extra for garnish)
• 10 whole black peppercorns
• 2 teaspoons salt (adjust to taste)
• 2 cups cooked egg noodles (optional)

Martha Stewart Chicken Soup Recipe Instructions

1. Prepare the Stock Place the chicken in a large stockpot and add cold water until the chicken is completely submerged (about 12 cups). Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
2. Add Vegetables and Herbs Once the foam is skimmed, reduce the heat to low and add the onions, carrots, celery, parsnip (if using), garlic, bay leaf, parsley, dill, peppercorns, and salt.
3. Simmer the Soup Cover the pot partially and let the soup simmer gently for about 1.5 to 2 hours, or until the chicken is fully cooked and tender.
4. Remove the Chicken Carefully transfer the chicken to a plate. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Set the chicken aside.
5. Strain the Broth Pour the soup through a fine-mesh strainer into another pot or large bowl to remove the vegetables and herbs. Discard the solids and return the clear broth to the pot.
6. Assemble the Soup Add the shredded chicken back into the pot. If using, stir in the cooked egg noodles. Taste and adjust seasoning with additional salt, if needed.
7. Serve and Garnish Ladle the soup into bowls and garnish with fresh dill, if desired. Serve warm.

Recipe Tips

• Use Fresh Herbs: Fresh parsley and dill add a bright, aromatic flavor. Save some fresh dill to garnish the soup just before serving for an extra flavor boost.
• Don’t Skip the Skimming: Skimming the foam while the chicken simmers ensures a clear, clean-tasting broth. It’s worth the extra effort!
• Enhance the Flavor: Roasting the chicken or vegetables slightly before adding them to the pot can deepen the soup’s flavor profile.

How To Store Martha Stewart Chicken Soup Recipe

Refrigerate: Cool the Martha Stewart Chicken Soup completely. Transfer the soup to an airtight container and store it in the refrigerator for up to 3-4 days.

Freeze: For longer storage, pour the cooled soup into freezer-safe containers or resealable freezer bags. Leave a little space for expansion. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating on the stove over medium heat.

How To Reheat Leftover Martha Stewart Chicken Soup Recipe

On the Stovetop: Pour the leftover soup into a pot and heat it over medium heat, stirring occasionally, until it is steaming hot. This typically takes about 5-10 minutes.

In the Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

In a Slow Cooker: For a large quantity, transfer the soup to a slow cooker and set it to “low” heat. Allow it to warm for 1-2 hours, stirring occasionally, until fully heated.

What To Serve Martha Stewart Chicken Soup Recipe

Martha Stewart Chicken Soup Recipe pairs well with buttered bread, garlic croutons, a side salad, and biscuits. It also can be served alongside mashed potatoes, roasted vegetables, steamed rice, and cornbread for better savoring of the meal.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?

Yes, you can use chicken breasts or thighs instead of a whole chicken. However, using a whole chicken adds more flavor to the broth. If using pieces, opt for bone-in, skin-on cuts for the best results.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator and reheat it before serving.

Can I add other vegetables to the soup?

Yes, you can customize the soup by adding vegetables like zucchini, peas, or green beans. Add softer vegetables during the last 15-20 minutes of cooking to prevent overcooking.

Try more recipes:

• Mary Berry Celery Soup Recipe
• Mary Berry Cauliflower Soup Recipe
• Marks And Spencer Minestrone Soup Recipe