Martha Stewart Basic Chicken Soup

Martha Stewart Basic Chicken Soup is an easy homemade soup made with a whole cut-up chicken, sliced carrots, celery and onions, ready in about 1 hour. Save this classic chicken soup recipe for cold weeknights, sick days or Sunday dinners, because it's a one-pot stovetop favorite.

Simmer the chicken in pieces, bones and skin included, so the stock turns rich and full of body. Skip the bones and you get a thin broth that tastes more like salted water than real chicken soup.

Martha cuts the chicken into pieces instead of simmering it whole, which keeps the stock concentrated without needing extra water or bouillon. She also builds the whole pot from just onion, celery, garlic and carrots, so the chicken stays the main flavor.

Martha Stewart Basic Chicken Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

260

kcal

A whole cut-up chicken simmers with onions and garlic until the broth turns golden and full-bodied. Tender carrots and shredded meat finish the pot, so every spoonful is light but deeply savory.

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
  

Directions

• Simmer the chicken: Put the cut-up chicken, including the back, in a large pot with 8 cups water and a generous pinch of coarse salt. Bring it to a boil, then lower the heat so it simmers gently.
• Add the vegetables: Stir in 3 sliced onions, 2 sliced celery stalks and 4 crushed garlic cloves. Then let everything simmer together until the chicken is cooked through and the broth smells rich.
• Cook the carrots: Add the 6 carrots, sliced 1/2 inch thick, once the chicken is nearly done. Keep simmering until they turn tender but still hold their shape.
• Remove the chicken: Lift the chicken out of the pot and discard the back and wings. Let it cool slightly so you can handle it without burning your fingers.
• Shred the meat: Pull the meat off the bones and cut it into bite-size pieces. Reserve whatever you won't use right away for another meal.
• Finish and season: Stir as much chicken as you like back into the soup, then skim the fat from the surface. Season with salt to taste, since the amount depends on how salty you like it.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts or thighs instead of a whole chicken?

Yes, but pick bone-in, skin-on pieces. The bones give the stock its collagen and body, and the skin adds fat for flavor. Boneless, skinless meat makes a much thinner, plainer soup.

How long does leftover chicken soup keep?

Let it cool completely, then pour it into an airtight container and refrigerate for up to 3 days. If you want it to last longer, the freezer holds it for about half a year. Small containers work best, so you only thaw what you need.

How do I make the soup heartier?

Stir in cooked egg noodles, orzo or white rice just before serving. A hard-boiled egg or sliced kielbasa adds protein, and a handful of frozen green beans or corn adds color and fiber.

How can I thicken chicken soup?

Whisk a little cornstarch with cold water into a slurry, stir it into the simmering soup and keep stirring until it thickens. Or blend a ladleful of soup and stir it back in for body without anything extra.

Can I add greens to this soup?

Yes, baby kale or spinach works well. Stir in a handful or two right before serving, since they wilt in the hot broth and don't need any extra cooking time.