Martha Stewart Chicken Soup​

This easy and delicious chicken soup recipe, inspired by Martha Stewart, is the perfect comfort meal for any time of year. It’s quick to make, loaded with nutritious vegetables, and can be customized with your favorite ingredients. Warm, hearty, and full of flavor—this soup will leave you feeling satisfied and cozy!

Ingredients:

• 1 whole chicken (about 4 pounds), cut into pieces (including back)
• 8 cups water
• Coarse salt
• 3 medium onions, thinly sliced (4 cups)
• 2 celery stalks, sliced crosswise ¼ inch thick
• 4 garlic cloves, crushed
• 6 medium carrots, sliced ½ inch thick

How To Make Chicken Soup​?

1. Bring chicken and water to a boil: In a large stockpot, bring the chicken, water, and 1 tablespoon salt to a boil.
2. Add onions, celery, and garlic and simmer: Skim off any foam. Add onions, celery, and garlic, then reduce the heat and simmer, partially covered, for 30 minutes.
3. Remove breast, add carrots, and cook: Remove the chicken breast and set aside. Add the carrots to the pot and simmer, partially covered, for 40 minutes.
4. Remove rest of chicken and cut meat into pieces: Remove the remaining chicken pieces, discarding the back and wings. Let them cool slightly, then remove the meat from the bones and cut it into bite-sized pieces.
5. Add chicken to soup and season with salt: Stir in the desired amount of chicken and reserve the rest for another use. Skim off any fat, then season with salt to taste.

Recipe Tips:

• Use bone-in chicken: This gives the soup extra flavor and richness. The bones help create a deeper, more savory broth.
• Skim the foam: When boiling the chicken, skim off any foam that forms on top. This keeps the broth clear and clean-tasting.
• Don’t overcook the vegetables: Add the carrots after the chicken breast is removed to ensure they stay tender but not mushy.
• Season gradually: Taste as you go. Add salt in small amounts to avoid over-seasoning, especially since the chicken can already be salty.
• Use leftover chicken: If you have leftover roast chicken, you can easily add it to the soup, saving time and adding extra flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chicken soup cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: To freeze, let the soup cool completely before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months.
• Reheat: Pour the soup into a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat on high for 2–3 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 cup (245 g)

• Calories: 174
• Total Fat: 6.5 g
• Saturated Fat: 1.9 g
• Cholesterol: 29.4 mg
• Sodium: 0.9 g
• Potassium: 171.5 mg
• Total Carbohydrate: 16.9 g
• Dietary Fiber: 1.5 g
• Sugars: 2.1 g
• Protein: 12.4 g

Check out More Recipes:

• Martha Stewart Mac And Cheese​
• Martha Stewart Turkey Brine​
• Martha Stewart Parchment Paper Turkey​
• Martha Stewart Turkey Cheesecloth​
• Martha Stewart Roast Turkey