Chicken Noodle Soup
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Martha Stewart
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1. Ingredients
- 3 quarts homemade chicken stock, or canned low-sodium chicken broth
- 3 carrots, cut into 1/8-inch-thick rounds
- Salt and freshly ground black pepper
- 8 ounces medium egg noodles
- Cooked chicken meat, shredded
- 1/4 cup chopped fresh dill
- 1/4 cup fresh flat-leaf parsley
Nutrition Info
Per Serving
- Calories: 274 kcal
- Carbohydrates: 32 g
- Dietary Fiber: 2 g
- Fat: 7 g
- Protein: 18 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.
Yield: 6 servings
3. Still Hungry?
In addition to broad egg noodles, you can make this heavenly soup with angel-hair pasta broken into short lengths or other shapes, such as alphabet pasta or pastina, or add cooked grains like rice.
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Will not use this recipe again.
moekittykitty - January 6, 2008 04:07:04 PM PSTVery very bland. Shredded carrots work better than sliced in this recipe. Had to add powdered onion and garlic, celery flakes, etc to liven it up.
5 of 6 found this review helpful.
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