Martha Stewart's Easy Basic Chicken Soup

Martha Stewart's Easy Basic Chicken Soup is beloved because it balances simplicity with deep, comforting flavor.
This recipe focuses on quality ingredients and straightforward technique, which means you don't need advanced culinary skills to produce a soup that tastes like it simmered all day.
The method emphasizes building flavor in layers: a lightly caramelized mirepoix (onion, carrot, celery), aromatics like bay leaf and peppercorns, and the gentle extraction of taste from bone-in chicken.
Use of bone-in, skin-on chicken for the stock phase gives the broth a richer mouthfeel and more body than boneless meat alone. Once the stock is strained and the meat removed, a final short simmer with fresh vegetables preserves color and texture.
Why this is practical for home cooks:

• It uses pantry staples and minimal specialty equipment.
• It scales easily: double the pot for a crowd or halve for two servings.
• It stores and reheats well — flavor often improves after a day in the fridge.

In short, this recipe is about celebrating technique and dependable ingredients so you end up with a soothing, nourishing bowl every time.

Ingredients matter — both for flavor and texture.
Below is a practical shopping list and notes on substitutions and quality tips to help you assemble the best version of Martha Stewart's Easy Basic Chicken Soup.

• Chicken: 1 whole chicken (3–4 lbs) or equivalent bone-in parts (thighs and breasts). The bones add gelatin and richness.
• Aromatics: 2 onions, 3 carrots, 3 celery stalks — rough chop for stock.
• Herbs & spices: 2 bay leaves, 8–10 black peppercorns, small bunch fresh parsley, optional thyme.
• Seasoning: Kosher salt and freshly ground black pepper to taste.
• Optional: Egg noodles or rice for serving; lemon wedges for brightness.

Substitutions and tips:

• Boneless chicken: If using only boneless chicken, start with homemade or store-bought low-sodium broth to compensate for the flavor lost without bones.
• Vegetable variations: Add parsnips or leeks if you like more complexity; avoid starchy potatoes if you want a clear broth.
• Herb swaps: Tarragon or dill can be used sparingly for a different aromatic profile.

Buy fresh produce with vibrant color and firm texture; older vegetables will make a duller stock. Choose a whole chicken with some visible fat — it helps the broth develop a satisfying mouthfeel as it cooks.

No fancy gear required. A few basic tools make this recipe straightforward and efficient.
Essentials include:

• Large stockpot (6–8 quarts): Enough capacity to hold the chicken and water with room for simmering and skimming.
• Fine-mesh strainer or chinois: For removing solids and producing a clear broth.
• Ladle and slotted spoon: For removing foam and skimming fat.
• Sharp knife and cutting board: For trimming vegetables and carving chicken.
• Storage containers: Airtight glass or BPA-free plastic containers for refrigerating or freezing leftovers.

Optional but helpful:

• Immersion blender: If you prefer a partially pureed, thicker soup (not traditional for this recipe).
• Skimmer: A skimmer makes foam removal cleaner and faster than a slotted spoon.
• Thermometer: Useful to ensure chicken reaches at least 165°F (74°C) for safety.

Choosing the right pot: A heavy-bottomed stainless or enameled cast-iron stockpot gives even heat distribution and can help prevent scorching. Avoid overcrowding the pot; ingredients need space for water circulation so flavors extract evenly.

Good mise en place makes the cooking flow smooth.
Begin by prepping everything before you heat the pot. This saves time and keeps the process calm and organized.
Step-by-step prep:

1. Rinse and trim the chicken: Remove any excess fat or loose skin bits. Pat dry with paper towels to avoid splatter when searing, if you choose to brown the chicken first.
2. Rough chop vegetables: Quarter the onions, cut carrots into large chunks, and halve celery stalks. For stock, uniformity is less critical — the goal is even extraction.
3. Tie fresh herbs (optional): Use kitchen twine to make a bouquet garni of parsley and thyme for easy removal.
4. Measure spices: Keep bay leaves and peppercorns in a small dish for quick addition to the pot.

If you prefer a clearer broth, avoid over-chopping vegetables and skim foam frequently during the first 30 minutes of simmering.
Timing tip: The initial active work (chopping and trimming) should take no more than 15–20 minutes. Once the chicken is in the pot, you can step away to let the stock develop, returning to skim and adjust seasoning periodically. Organize your workspace so used tools go into a sink or bowl to minimize clutter and keep the cooking area safe and efficient.

The cooking phase is where simple ingredients become a soulful soup.
Start by placing the whole chicken or bone-in pieces in a large stockpot and cover with cold water by about 1–2 inches. Cold water helps draw flavor out of the bones; bring the pot to a gentle simmer over medium heat. Avoid rapid boiling, which can cloud the broth.
As the liquid warms, foam will rise to the surface. Skim this off with a skimmer or ladle to keep the stock clear. After skimming, add the rough-chopped onions, carrots, celery, bay leaves, peppercorns, and a small bunch of parsley or thyme. Lower the heat so the pot maintains a bare simmer.
Simmer time: For a full whole chicken, simmer gently for 1 to 1 1/2 hours. For smaller parts, 45–60 minutes may be sufficient. Check that the chicken is cooked through and tender. Once done, carefully remove the chicken to a cutting board. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
Finish the soup by returning shredded or chopped chicken meat to the strained broth along with fresh sliced carrots and celery; simmer until the vegetables are tender but still bright, about 8–12 minutes. Season with kosher salt and freshly ground black pepper to taste. Add a squeeze of lemon or a sprinkle of chopped parsley at the end to brighten the flavors.
This process yields a clear, flavorful broth with tender chicken and crisp-tender vegetables — the hallmark of a well-executed basic chicken soup.

This basic recipe is a foundation. You can adapt it to suit dietary needs, regional tastes, or seasonal produce. Below are thoughtfully tested variations and add-in ideas that complement the clear chicken broth without overwhelming it.

• Noodle or pasta: Add egg noodles, orzo, or small pasta shapes in the final 6–8 minutes. Cook separately if you plan to store leftovers to avoid soggy pasta.
• Rice: Short-grain rice or jasmine works well; add in the last 15 minutes and check for doneness.
• Vegetarian twist: Replace chicken with hearty vegetables and use a robust vegetable stock; add beans for protein.
• Asian-inspired: Add sliced ginger, a dash of soy sauce, sesame oil, and garnish with scallions and cilantro.
• Herb-forward: Stir in chopped dill or tarragon at the end for a distinct herbal lift.

Consider texture contrasts: crisp roasted carrots on top or a sprinkling of toasted seeds can add interest. For a heartier stew-like version, add diced potatoes and simmer until tender.
When experimenting, keep these principles in mind: adjust salt gradually, add delicate herbs at the end, and consider cooking dense starches separately to preserve texture in leftovers.

Serving this soup can be casual or slightly elevated depending on the garnishes and accompaniments.
Serve in warmed bowls with optional garnishes such as a squeeze of lemon, chopped fresh parsley, or a drizzle of extra-virgin olive oil. Offer warm crusty bread, crackers, or a simple green salad on the side.
Storage:

• Refrigerate: Cool the soup to room temperature (no more than two hours), then transfer to airtight containers. It will keep 3–4 days refrigerated.
• Freeze: For longer storage, freeze broth separately from any added noodles or rice for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving headspace for expansion.

Reheating tips:

• Stovetop: Reheat gently over medium-low heat until steaming; avoid boiling which can break down proteins and dull flavors.
• Microwave: Use medium power and stir occasionally for even heating.

When storing portions with noodles or rice, keep the starch separate and combine when reheating to preserve texture. Taste and adjust seasoning after reheating, as chilled soups often absorb salt and may need a fresh squeeze of lemon or a pinch more salt to revive brightness.

Small adjustments make a big difference. Here are practical tips and solutions to common issues so your soup turns out reliably delicious every time.
Clarity vs. richness: If you want a clearer broth, keep the simmer gentle, avoid boiling, and skim foam frequently in the first 20–30 minutes. For a richer mouthfeel, include skin-on bones and allow the stock to cool slightly so some rendered fat remains for flavor (then skim if you prefer less fat).
Flat flavor: If the soup tastes bland after cooking, add salt incrementally and finish with acid: a teaspoon of lemon juice or a splash of white wine vinegar brightens flavors dramatically. Fresh herbs added at the end also lift the aroma.
Cloudy broth: Rapid boiling or agitating the pot can emulsify proteins and make broth cloudy. Maintain a gentle simmer and strain through a fine-mesh sieve lined with cheesecloth if needed.
Overly oily soup: Chill the cooled soup briefly in the fridge; the fat will congeal on top and lift off easily. Alternatively, use a fat separator when pouring the broth.
Undercooked chicken or vegetables: Return to a low simmer and continue cooking until tender. For safety, ensure chicken reaches an internal temperature of 165°F (74°C).
Scaling the recipe: When increasing quantities, keep pot capacity in mind to avoid overcrowding. Increase simmer time slightly for larger whole birds, and always taste and adjust seasoning at the end.

Q: Can I make this soup with store-bought broth?
A: Yes. Use low-sodium broth as a base and add a piece of bone-in chicken or simmered chicken pieces to enhance depth. Taste and adjust seasoning as you go.
Q: How long can I freeze the soup?
A: For best quality, freeze broth or soup without noodles for up to 3 months. Label containers with the date.
Q: Can I use only boneless chicken?
A: You can, but the broth will be lighter. Consider adding chicken feet, wings, or a few bones if you want more gelatin and mouthfeel.
Q: Why is my broth cloudy?
A: Rapid boiling or lack of skimming causes cloudiness. Maintain a gentle simmer and skim foam during the first half hour. Strain through a fine sieve for clarity.
Q: How do I prevent soggy noodles?
A: Cook noodles separately and add them to individual bowls when serving, or add them to the hot soup just before serving. Store leftovers with noodles separate to maintain texture.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For slow cooker: cook on low 4–6 hours or high 2–3 hours. For Instant Pot: use the poultry setting or cook on high pressure for 20–25 minutes followed by natural release. Adjust final seasoning and strain as usual.