Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Simple Chicken Noodle Soup 3.5 (84) 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 Close Prep Time: 10 mins Total Time: 55 mins Servings: 8 This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad with Bok Choy and the dark meat for our Tortilla Pie. Ingredients 1 whole chicken (3 to 4 pounds), giblets and liver discarded 1 pound carrots, sliced ½ inch thick 1 pound parsnips, sliced ½ inch thick 2 medium onions, cut into thin wedges 4 teaspoons coarse salt Cooked wide egg noodles, for serving Directions In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired. Cook's Notes To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days. Originally appeared: Everyday Food, April 2009 Rate It PRINT