Martha Stewart Chicken Noodle Soup Recipe is a classic American comfort meal. This clear broth dish uses fresh dill, carrots, celery, and tender chicken breast with fine vermicelli pasta for a light but filling lunch.
If you do nothing else, make sure you don’t boil the chicken vigorously. The first time I made this, I let the pot bubble too hard and the meat ended up tough and stringy. Simmering gently at a lower heat keeps the breast meat soft and succulent while it cooks through.
The fresh dill is doing more work than you’d think in this broth. Without it, the soup tastes a bit flat and lacks that bright, herbaceous lift that makes this version stand out from tinned varieties. I usually grab a big bunch from the market and use the leftover stalks to flavour my own stock for the next batch.
Martha Stewart Chicken Noodle Soup Recipe Ingredients
- 15ml (1 tbsp) olive oil
- 2 stalks celery, diced small
- 2 medium carrots, diced medium
- 1 medium yellow onion, diced small
- Salt and black pepper, to taste
- 950ml (33fl oz) chicken broth
- 950ml (33fl oz) water
- 570g (1 1/4lb) boneless, skinless chicken breasts
- 170g (6oz) vermicelli or angel-hair pasta, broken into 4cm (1 1/2-inch) pieces
- 15g (1/4 cup) chopped fresh dill
How To Make Martha Stewart Chicken Noodle Soup Recipe
- Sauté celery, carrots, and onions: Heat the oil in a large pot over a medium-high heat on the hob. Add the celery, carrots, and onion to the pot and cook for about 5 minutes until the vegetables are slightly softened but still have a bit of a bite. Season the mixture with a generous pinch of salt and pepper.
- Add broth and water: Pour the chicken broth and 950ml (33fl oz) of water into the pot. Turn the heat up to high and bring the liquid to a full boil.
- Cook chicken: Place the chicken breasts into the boiling liquid and immediately turn the heat down to a low simmer. Cover the pot with a lid and cook for 20 to 25 minutes until the chicken is opaque all the way through and reaches an internal temperature of 75°C (167°F).
- Shred chicken: Use tongs to lift the chicken out of the pot and place it on a clean cutting board. Cut the meat into bite-size chunks or pull it apart into shreds using two forks before putting it back into the broth.
- Cook pasta: Drop the broken vermicelli pieces into the pot and boil for about 4 minutes until the pasta is soft. Stir in the chopped dill and add more salt or pepper if the broth needs it.
Recipe Tips
- Check the chicken early. Use a meat thermometer to check the thickest part of the breast after 20 minutes to prevent overcooking. The meat is done when it reaches 75°C (167°F) and the juices run clear.
- Break the pasta evenly. Snap the vermicelli into 4cm (1 1/2-inch) pieces over a bowl so they fit easily onto a spoon. This makes the soup much easier to eat without messy splashing.
- Add dill at the end. Stir in the fresh herbs just before serving so they stay bright green and keep their punchy flavour. High heat for a long time will turn the dill grey and bitter.
- Scale your liquid correctly. Make sure you use a 1:1 ratio of broth to water as listed to keep the flavour balanced. Using only water makes it thin, while using only broth can make the soup too salty once it simmers down.
- Cool the soup quickly. If you aren’t eating it all at once, move the leftovers to a shallow container so it cools down fast. Leaving it in a hot heavy pot will cause the pasta to keep absorbing liquid and turn mushy.
What To Serve With Chicken Noodle Soup
This soup is light enough that it goes well with a piece of crusty bread or a warm baguette spread with plenty of salted butter. A simple green salad with a sharp lemon dressing provides a nice crunch to contrast the soft noodles.
For a more substantial meal, try serving it alongside a toasted cheese sandwich. The melted cheddar and crisp bread are great for dipping into the herby chicken broth.
How To Store Chicken Noodle Soup
Fridge
Keep the soup in an airtight container for up to three days. The pasta will soak up the broth as it sits, so the soup will naturally thicken over time. You might need to add a splash of water when you go to eat it.
Reheat
Pour the soup into a saucepan and heat it gently over a medium flame on the hob until it’s steaming. Avoid boiling it for a long time or the noodles will fall apart and lose their shape. You can use a microwave for two minutes, but the pasta might get a bit rubbery.
Freeze
You can freeze the broth and chicken for up to three months in a sealed freezer bag. It is best to leave the pasta out if you are making this to freeze, as noodles don’t survive the thawing process well. Add fresh pasta when you reheat the defrosted liquid on the hob.
Martha Stewart Chicken Noodle Soup Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 345
- Protein: 38g
- Fat: 7g
- Carbohydrates: 32g
- Sugar: 4g
- Sodium: 980mg
FAQs
Why is my chicken tough in the soup?
The chicken usually turns tough because the broth was boiling too hard for too long. Keep the liquid at a gentle simmer and use a thermometer to pull the chicken out the moment it hits 75°C (167°F).
Can I use chicken thighs instead of breasts for the Martha Stewart Chicken Noodle Soup Recipe?
Yes, you can swap the breasts for bone-in chicken thighs, but you’ll need to increase the simmering time to 35-45 minutes. Thighs stay juicier than breasts and add a deeper flavour to the broth.
What is the best pasta to use for this soup?
Vermicelli or angel hair works best because the thin strands cook quickly and match the delicate nature of the clear broth. If you use a thicker pasta like fusilli, you’ll need to increase the cooking time and likely add more liquid.
Can I make this soup ahead of time?
Yes, you can prep the broth and chicken a day early, but don’t add the pasta until you’re ready to serve. If the pasta sits in the liquid overnight, it will swell up and turn the soup into a thick porridge.
How do I stop the pasta from soaking up all the broth?
Cook the pasta separately in a different pot of boiling water and only add it to the individual bowls when serving. This keeps the broth clear and prevents the noodles from becoming bloated during storage.
Try More Recipes:
- Martha Stewart Mushroom Soup Recipe
- Martha Stewart Vegetable Soup Recipe
- Martha Stewart Butternut Squash Soup Recipe
- Martha Stewart 15 Minute Lentil Soup Recipe
Martha Stewart Chicken Noodle Soup Recipe
Description
Martha Stewart Chicken Noodle Soup Recipe is a classic American comfort meal. This clear broth dish uses fresh dill, carrots, celery, and tender chicken breast with fine vermicelli pasta for a light but filling lunch.
Ingredients
Instructions
- Sauté celery, carrots, and onions: Heat the oil in a large pot over a medium-high heat on the hob. Add the celery, carrots, and onion to the pot and cook for about 5 minutes until the vegetables are slightly softened but still have a bit of a bite. Season the mixture with a generous pinch of salt and pepper.
- Add broth and water: Pour the chicken broth and 950ml (33fl oz) of water into the pot. Turn the heat up to high and bring the liquid to a full boil.
- Cook chicken: Place the chicken breasts into the boiling liquid and immediately turn the heat down to a low simmer. Cover the pot with a lid and cook for 20 to 25 minutes until the chicken is opaque all the way through and reaches an internal temperature of 75°C (167°F).
- Shred chicken: Use tongs to lift the chicken out of the pot and place it on a clean cutting board. Cut the meat into bite-size chunks or pull it apart into shreds using two forks before putting it back into the broth.
- Cook pasta: Drop the broken vermicelli pieces into the pot and boil for about 4 minutes until the pasta is soft. Stir in the chopped dill and add more salt or pepper if the broth needs it.