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Recipe: Chicken Noodle Soup Martha Stewart

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Description

Chicken noodle soup is a classic dish that has been loved by people for generations. It is a comforting and hearty meal that is perfect for any time of the year. This recipe for chicken noodle soup is from Martha Stewart, a renowned American chef and television personality. Her recipe uses simple ingredients and is easy to make, making it a go-to dish for many families.

Prep Time

The prep time for this recipe is around 20-30 minutes. This includes chopping the vegetables, shredding the chicken, and measuring out the ingredients.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes. This includes cooking the chicken, vegetables, and noodles, and simmering the soup to develop the flavors.

Ingredients

  • 1 whole chicken (about 4 pounds)
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Large spoon or ladle

Method

  1. Remove the giblets and neck from the chicken and rinse it inside and out. Pat it dry with paper towels.
  2. In a Dutch oven or large pot, place the chicken, onion, celery, carrots, garlic, bay leaves, thyme, and chicken broth. Add enough water to cover the chicken.
  3. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until the chicken is cooked through.
  4. Remove the chicken from the pot and let it cool. Shred the chicken into bite-sized pieces and discard the bones and skin.
  5. Strain the broth through a fine-mesh sieve into a separate bowl or pot. Discard the solids.
  6. Return the broth to the Dutch oven or pot and bring it to a simmer over medium heat.
  7. Add the egg noodles and cook until they are tender, about 8-10 minutes.
  8. Add the shredded chicken and parsley to the pot and cook for an additional 5 minutes, until the chicken is heated through.
  9. Season with salt and pepper to taste.
  10. Ladle the soup into bowls and serve hot.

Notes

To save time, you can use pre-cooked shredded chicken or rotisserie chicken instead of cooking a whole chicken. Simply add the shredded chicken to the broth and vegetables in step 6.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains approximately:
  • Calories: 246
  • Protein: 24g
  • Fat: 11g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 765mg

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months in an airtight container. Thaw it in the refrigerator overnight and reheat it on the stovetop.

Can I add other vegetables to this soup?

Yes, you can add other vegetables such as potatoes, sweet potatoes, or green beans. Simply chop them into bite-sized pieces and add them to the pot with the other vegetables.

Recipe Tips

  • Use a high-quality chicken broth for the best flavor.
  • For a heartier soup, add more noodles or vegetables.
  • Adjust the seasoning to taste with salt and pepper.
  • Garnish with additional chopped parsley or croutons for extra flavor and texture.

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