Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes One-Pot Classic Chicken Noodle Soup 3.2 (186) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 1 hr 10 mins Servings: 8 There's nothing more gratifying than a bowl of chicken soup. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More." Ingredients 1 whole chicken (about 4 pounds), cut into 8 pieces 4 cups low-sodium chicken broth 5 cups water Coarse salt and freshly ground pepper 2 medium yellow onions, thinly sliced 4 garlic cloves, crushed 4 medium carrots, sliced ½ inch thick on the diagonal 2 celery stalks, sliced ¼ inch thick on the diagonal 12 sprigs flat-leaf parsley, plus chopped leaves for serving 2 ounces angel-hair pasta Directions In a stockpot, combine chicken, broth, the water, and 1 teaspoon salt. Bring to a boil, skimming off foam from surface with a large spoon. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes. Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat. Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use). Season soup with salt and pepper. Garnish with chopped parsley before serving. Christina Holmes Rate It PRINT