Ultimate Chicken Noodle Soup Recipe Martha Stewart

Is there anything more comforting than a bowl of homemade chicken noodle soup? Especially when you're feeling under the weather or just need a little pick-me-up, it's the ultimate classic. But who has hours to spend simmering a pot on the stove? That's where Martha Stewart comes to the rescue with her streamlined, one-pot version of this beloved dish. This chicken noodle soup recipe martha stewart style, is all about speed and simplicity, delivering a comforting bowl of goodness in just about 30-35 minutes. Forget complicated techniques and endless simmering; this recipe uses easy-to-find ingredients and a straightforward method that anyone can master.

The Simplicity of Martha Stewart's Chicken Noodle Soup

so what makes Martha Stewart's chicken noodle soup so darn appealing? It's the sheer, unadulterated simplicity. We're talking about a recipe that ditches the day-long simmering sessions and complicated techniques in favor of a streamlined, one-pot wonder. This isn't your grandma's fussy, all-day affair; it’s a modern take on a classic, perfect for busy weeknights when you crave comfort without the fuss. Martha understands that sometimes, the best things in life are the easiest to achieve, and this soup is a testament to that philosophy.

Ingredients for a SoulWarming Chicken Noodle Soup Recipe Martha Stewart Style

The Chicken: Breasts are Best (and Quick!)

Let's talk chicken, the heart of our soup. Martha's recipe calls for boneless, skinless chicken breasts, and there's a good reason for that. They cook quickly and evenly right in the broth, saving you time and effort. Aim for about 1 1/4 pounds of chicken breasts. You can use bone-in chicken, but it will take longer to cook, and you'll need to debone it after simmering.

Chicken breasts also offer a blank canvas for flavor absorption. They soak up all the savory goodness of the broth and vegetables, ensuring every bite is packed with taste.

Aromatic Foundation: The Holy Trinity of Vegetables

No good soup is complete without a solid base of aromatic vegetables. For this chicken noodle soup recipe Martha Stewart relies on the classic combination of carrots, onion, and celery – the "holy trinity" of soup-making. These veggies add depth and sweetness to the broth, creating a flavorful foundation for the entire dish. You'll need about one cup of chopped carrots, one cup of chopped onion, and 1/2 cup of chopped celery. Don't skimp on these; they're essential for that comforting, home-cooked flavor.

I personally love adding a clove or two of minced garlic to this mix. It just kicks up the savory factor a notch! But that's just me; feel free to stick to the original recipe or experiment to your heart's content.

Broth, Noodles, and Finishing Touches

For the broth, Martha recommends a combination of chicken broth and water. The broth provides the main flavor, while the water helps to dilute it slightly, preventing the soup from becoming too rich. You'll need about 6 cups of chicken broth and 4 cups of water. As for noodles, thin pasta like vermicelli or angel hair is the way to go. They cook quickly and evenly in the soup, absorbing the flavorful broth without becoming mushy. About 6 ounces of pasta, broken into smaller pieces, should do the trick. And finally, don't forget the fresh dill! A couple of tablespoons of chopped fresh dill adds a bright, herbaceous note that perfectly complements the other flavors in the soup.

If you're feeling fancy, a squeeze of lemon juice at the end can also brighten things up. It's all about finding what tastes best to you!

StepbyStep: Crafting Your Chicken Noodle Soup Inspired by Martha Stewart

Alright, let's get down to business! This is where the magic happens. First, grab a large pot or Dutch oven – something with a good, heavy bottom for even heat distribution. Place it over medium heat and add a tablespoon or two of olive oil or butter. Once the oil is shimmering or the butter is melted, toss in your chopped carrots, onion, and celery. Sauté these veggies for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant. This step is crucial because it builds the flavor base of your soup. Don't rush it!

Next, add the chicken broth and water to the pot. Bring the mixture to a gentle boil, then carefully place the chicken breasts into the simmering liquid. Make sure the chicken is fully submerged. Reduce the heat to low, cover the pot, and let the chicken cook for about 8-10 minutes, or until it's cooked through. The internal temperature should reach 165°F (74°C). Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Then, using two forks, shred the chicken into bite-sized pieces.

Now, it's time to add the noodles to the pot. Stir them in gently and cook according to the package directions, usually about 5-7 minutes, or until they're tender but still firm to the bite. Keep an eye on them, as they can cook quickly! Once the noodles are done, return the shredded chicken to the pot and stir to combine. Finally, stir in the chopped fresh dill and season with salt and pepper to taste. Give it a good stir, let it simmer for another minute or two to allow the flavors to meld, and you're ready to serve.

Noodle Nirvana: Selecting and Cooking the Perfect Noodles for Chicken Noodle Soup

Alright, let's talk noodles! This is where things can get interesting. While Martha's recipe calls for thin pasta like vermicelli or angel hair, the world of noodles is vast and varied, and the right choice can elevate your chicken noodle soup to a whole new level. The key is to consider cooking time and texture. Thin noodles cook quickly and absorb a lot of broth, which is great for a quick and comforting soup. However, they can also become mushy if overcooked. Thicker noodles, on the other hand, hold their shape better but require a longer cooking time.

If you're sticking with thin noodles, keep a close eye on them while they're cooking. Start checking for doneness a minute or two before the package directions indicate. You want them to be tender but still have a slight bite. Overcooked noodles are the enemy of a good chicken noodle soup! If you're feeling adventurous, try experimenting with other types of pasta. Small shells, ditalini, or even broken spaghetti can all work well. Just be sure to adjust the cooking time accordingly. And if you're using gluten-free pasta, be extra careful, as it tends to cook faster and become mushier than regular pasta.

Customize Your Comfort: Variations on Martha Stewart's Chicken Noodle Soup Recipe

Herbaceous Happiness: Adding Fresh Flavors

One of the easiest ways to jazz up Martha's chicken noodle soup is by playing with fresh herbs. While dill is a classic choice, don't be afraid to experiment! Parsley, thyme, and rosemary all add a unique depth of flavor. Add them towards the end of cooking to preserve their freshness. A sprinkle of chopped chives just before serving can also add a lovely oniony bite.

I once tried adding a handful of fresh basil to my chicken noodle soup, and it was a game-changer! The sweet, slightly peppery flavor of the basil complemented the savory broth perfectly. Just be careful not to overdo it, as basil can be quite potent. A little goes a long way!

Leafy Greens: A Nutritional Boost

Want to sneak in some extra veggies and nutrients? Leafy greens are your friend! Spinach, kale, and even chopped bok choy can be added to the soup during the last few minutes of cooking. They wilt down quickly and add a boost of vitamins and minerals. Just be sure to wash them thoroughly before adding them to the pot.

My go-to is spinach. It's mild in flavor and cooks in seconds. I just toss in a big handful right before serving and stir until it wilts. It's a great way to add some green goodness without drastically changing the flavor of the soup.

Pasta Power: Swapping Shapes and Sizes

As we discussed earlier, the noodle possibilities are endless! While Martha's recipe calls for thin pasta, don't be afraid to get creative. Different pasta shapes can add different textures and visual appeal to your soup. Small shells, ditalini, or even tortellini can be fun options. Just be sure to adjust the cooking time accordingly.

If you're feeling particularly adventurous, try adding some Asian-inspired noodles like ramen or udon. These noodles have a unique texture and flavor that can add a whole new dimension to your chicken noodle soup. Just be aware that they may require a different cooking time and may absorb more broth than traditional pasta.

Your Quick Path to Comfort: Mastering Martha's Chicken Noodle Soup

So there you have it – a shortcut to the heartwarming flavors of classic chicken noodle soup, all thanks to Martha Stewart's ingenious recipe. This isn't just about saving time; it's about making delicious, comforting food accessible to everyone, no matter how busy they are. Whether you stick to the original recipe or get creative with your own variations, you're now equipped to whip up a bowl of pure comfort whenever the craving strikes. Enjoy!