CHICKEN NOODLE SOUP MARTHA STEWART RECIPES

Name: Chicken Noodle Soup
Yield: Makes 3 1/4 quarts
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

CHICKEN NOODLE SOUP RECIPE | MARTHA STEWART

Chicken Noodle Soup Recipe | Martha Stewart 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 Soup Recipes

Yield Makes 3 1/4 quarts

Number Of Ingredients 7

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

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.

EASY CHICKEN NOODLE SOUP RECIPE | MARTHA STEWART

Easy Chicken Noodle Soup Recipe | Martha Stewart image

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

Provided by Martha Stewart

Categories Soup Recipes

Total Time 35 minutes

Prep Time 35 minutes

Number Of Ingredients 9

Ingredients

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, FatContent 4 g, FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 1 g

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