When it comes to comforting, reliable classics, nobody does it quite like Martha Stewart. Her chicken soup is everything you want in a homemade staple: clean, restorative, deeply savory, and beautifully simple. Made from a whole chicken and slowly simmered with onions, celery, garlic, and carrots, this recipe yields a broth that’s naturally rich without feeling heavy.
It’s the kind of soup you make for someone you love — or for yourself when you need something soothing, warm, and honest.
Ingredients
- 1 whole chicken (about 4 pounds), cut into pieces (including the back)
- 8 cups water
- Coarse salt
- 3 medium onions, thinly sliced (4 cups)
- 2 celery stalks, sliced crosswise ¼ inch thick
- 4 garlic cloves, crushed
- 6 medium carrots, sliced ½ inch thick
How to Make Martha Stewart's Classic Chicken Soup
- Place the whole chicken pieces in a large stockpot. Add 8 cups of water and 1 tablespoon coarse salt. Bring to a boil, letting impurities rise to the surface.
- Skim off the foam. Add sliced onions, celery, crushed garlic
- Reduce the heat to low and simmer partially covered for 30 minutes. Tip: Skim the surface occasionally. Removing coagulated proteins ensures the broth stays clear and golden.
- Lift out the chicken breast and set it aside to prevent overcooking. Add the sliced carrots to the pot. Simmer again, partially covered, for 40 minutes.
- Take the rest of the chicken pieces out of the broth. Discard the back and wings. Once cool enough to handle, remove the meat from the bones and cut it into bite-size pieces.
- Return as much chicken as you’d like to the soup (reserve extra meat for another use).Skim excess fat from the surface. Taste and season with additional salt as needed.
- Serve hot.
Why This Recipe Works
- Whole chicken = richer flavor than using parts
- Slow simmering builds body in the broth without cloudiness
- Simple vegetables keep the soup clean and classic
- Great as-is or as a base for noodles, rice, matzo balls, or dumplings
Tips for the Best Chicken Soup
- Don’t skip the skimming. That’s key to the clean, clear broth Martha is known for.
- Use chicken with skin and bones. The collagen adds natural body.
- Adjust the salt at the end. As the broth reduces, the salt level changes.
- Cool the chicken before shredding. Hot chicken falls apart too aggressively.
Serving Suggestions
Pair it with:
- Crusty bread
- Cooked rice added to the bowl
- Egg noodles
- Fresh dill or parsley on top
- Buttered toast
FAQs
Can I use boneless chicken?
Technically yes, but it won’t give you the same rich broth. Bone-in chicken is best.
How do I keep my broth clear?
Simmer gently — do not boil aggressively — and skim foam early on.
Can I add more vegetables?
Of course! Parsnips, leeks, turnips, and fresh herbs all work beautifully.
Can I make it in advance?
Yes — homemade chicken soup tastes even better the next day.
How to Store
Store in an airtight container in the fridge for up to 4 days. Or, alternatively, freeze for up to 3 months. Freeze broth and chicken separately for best texture. Warm gently on the stovetop. Add water if broth has thickened.
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