Chicken Soup Martha Stewart Recipe

Chicken soup is the quintessential comfort food. It’s the kind of dish that transcends seasons, unites families around the dinner table, and heals both the body and soul. Whether you’re battling a cold, need a pick-me-up, or just crave something wholesome and filling, a bowl of homemade chicken soup seems to have that magical effect. And when we talk about the best chicken soup recipe, we can’t ignore the one crafted by Martha Stewart herself-a version that takes this classic to a whole new level.

Martha Stewart’s chicken soup recipe is a combination of simplicity and sophistication. It brings together tender chicken, fresh vegetables, and a perfectly balanced broth, creating a comforting and nutritious meal that will satisfy even the pickiest eater. Let’s dive deep into this recipe and explore every detail so you can make the perfect bowl at home.

Chicken Soup Martha Stewart Recipe

Martha Stewart’s chicken soup recipe is all about elevating the traditional with some expert touches that make it stand out. This isn’t just your average chicken soup. It’s rich, flavorful, and loaded with nutrients. The beauty of this recipe lies in its ability to balance the basics-chicken, vegetables, and broth-while introducing nuanced flavors that make each spoonful delightful. Whether you’re a novice or a seasoned cook, you’ll appreciate how simple yet satisfying this recipe is.

Ingredients Needed

To make Martha Stewart’s Chicken Soup, you will need:

• Chicken (whole or pieces) – You can use a whole chicken (around 3-4 pounds), or opt for bone-in, skin-on chicken breasts or thighs. The bones add a depth of flavor to the broth that can’t be matched by boneless meat alone.
• Carrots – About 2 large carrots, peeled and cut into coins or chunks. They provide sweetness and color, which makes the soup visually inviting and adds a subtle, natural sweetness to the broth.
• Celery – Two stalks of celery, sliced. Celery’s earthy flavor balances out the richness of the chicken and brings a fresh crunch to the soup.
• Onion – One medium yellow onion, peeled and quartered. Onion is the foundation of flavor in any soup and adds a mild, savory note when cooked down.
• Garlic – 3 cloves of garlic, smashed or minced. Garlic imparts an aromatic depth to the soup, making it smell as good as it tastes.
• Bay Leaves – Two bay leaves. These are essential for infusing the broth with a slight herbal aroma that rounds out the overall flavor.
• Thyme – 1-2 sprigs of fresh thyme (or 1 teaspoon dried). Thyme is often paired with chicken in classic soups, bringing a subtle earthiness that complements the other ingredients.
• Salt and Pepper – To taste. These seasonings will enhance the natural flavors of the chicken and vegetables.
• Egg Noodles or Rice (optional) – For a heartier soup, you can add noodles or rice. This addition makes the soup more filling and adds texture.

Cooking Instructions

Making Martha Stewart’s chicken soup is straightforward, but it requires patience to ensure the flavors develop fully. Here’s a step-by-step guide:

1. Prepare The Chicken

   • If you’re using a whole chicken, rinse it under cold water and remove any excess fat or giblets.
   • Place the chicken (or chicken pieces) in a large stockpot and cover with water (about 10 cups).

2. Bring To A Simmer

   • Turn the heat to medium-high and bring the pot to a simmer. Once the water begins to bubble, reduce the heat to low to maintain a gentle simmer.
   • Skim off any foam or impurities that rise to the surface using a spoon or ladle.

3. Add The Vegetables And Seasoning

   • Add the carrots, celery, onion, garlic, bay leaves, and thyme. Stir gently to distribute the vegetables evenly.
   • Cover the pot and allow the soup to simmer for about 1-1.5 hours. The chicken should be fully cooked and tender, and the vegetables should soften and release their flavors into the broth.

4. Remove The Chicken

   • Once the chicken is cooked through, carefully remove it from the pot and place it on a cutting board. Let it cool for a few minutes.
   • Shred or chop the chicken into bite-sized pieces, discarding the skin and bones.

5. Finish The Soup

   • Return the shredded chicken to the pot. If desired, add in egg noodles or rice and continue to simmer for an additional 15-20 minutes until the noodles or rice are tender.
   • Taste the soup and season with salt and pepper as needed.

6. Serve

   • Ladle the soup into bowls, ensuring each portion has plenty of chicken and vegetables. Serve hot, perhaps with a side of crusty bread or crackers.

Ingredient Insights

Each ingredient in Martha Stewart’s chicken soup serves a purpose, and understanding why they’re chosen will help you appreciate the dish even more:

• Chicken (Bone-In): The bones release collagen and marrow as they simmer, giving the broth a rich, velvety texture. This is why bone-in chicken is preferred over boneless cuts for soups.
• Carrots and Celery: Known as part of the “mirepoix” (a French term for a combination of vegetables used as a flavor base), these vegetables help build the foundational flavor of the soup. They bring sweetness and a mild, savory undertone.
• Thyme and Bay Leaves: These herbs add layers of complexity to the broth. Thyme has a subtle woodsy flavor, while bay leaves bring a fragrant, aromatic quality that enhances the overall taste.
• Garlic: Besides adding its signature punch, garlic offers antioxidants and a deep savory note, balancing the other flavors in the soup.

Expert Tips

• Use Homemade Stock: If you have the time, making your own chicken stock by simmering the bones from the chicken for a few extra hours will take the soup to another level. It will be more concentrated and flavorful.
• Add a Splash of Lemon or Vinegar: A squeeze of lemon or a dash of apple cider vinegar right before serving can brighten the flavors of the soup. It adds a refreshing zing that cuts through the richness of the broth.
• Cook the Noodles Separately: If you’re adding noodles, consider cooking them separately. This prevents them from absorbing too much broth and becoming soggy. Just add them to the individual bowls before ladling the soup over them.
• Let it Rest: Like most soups, chicken soup tastes even better the next day. Let it cool to room temperature and then store it in the fridge. The flavors will have time to meld and deepen overnight.

Recipe Variations

Martha Stewart’s chicken soup is a fantastic base, and there are many ways to customize it to your taste or dietary needs:

• Spicy Chicken Soup: Add a few slices of fresh jalapeño or a dash of red pepper flakes for some heat. You can also add a little sriracha or hot sauce for extra spice.
• Low-Carb Version: Skip the noodles or rice and replace them with cauliflower rice or zucchini noodles (zoodles) for a low-carb, keto-friendly version.
• Herb-Heavy Chicken Soup: Add fresh parsley, dill, or rosemary to change up the flavor profile. These herbs bring freshness and vibrancy to the soup.
• Add More Vegetables: Throw in other veggies like parsnips, sweet potatoes, or even spinach. These additions not only add nutrition but also enhance the overall flavor.
• Creamy Chicken Soup: For a richer, creamier texture, you can stir in a bit of heavy cream or coconut milk toward the end of cooking.

Final Words

Martha Stewart’s chicken soup is a versatile, comforting dish that can be enjoyed any time of year. The process may take a little time, but the result is worth every minute. It’s a perfect meal for rainy days, sick days, or any time you need a hearty, nutritious bowl of goodness. The beauty of this recipe is that it’s simple, yet offers the possibility for customization, so you can make it your own. Whether you stick to the original version or experiment with variations, one thing’s for sure-this chicken soup is sure to become a staple in your kitchen.