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Martha Stewart Chicken Soup

A comforting bowl of homemade chicken soup with tender chicken, vibrant vegetables, and aromatic herbs.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole chicken about 4-5 pounds, cut into pieces
  • 8 cups of water
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Equipment

  • Large stockpot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Strainer (optional)

Method
 

  1. Start by rinsing the whole chicken under cold water and patting it dry.
  2. In a large stockpot, heat the olive oil over medium heat.
  3. Sauté the chopped onion, carrots, and celery for about 5 minutes until they soften.
  4. Add the minced garlic and cook for an additional minute.
  5. Place the chicken pieces in the pot and pour in the 8 cups of water.
  6. Add the bay leaf, dried thyme, salt, and pepper.
  7. Increase the heat and bring the soup to a boil.
  8. Once boiling, reduce the heat to low and let it simmer for about 1 hour.
  9. Carefully remove the chicken pieces from the pot after 1 hour.
  10. Let the chicken cool slightly before shredding the meat from the bones.
  11. Strain the broth to remove any vegetable remnants.

Notes

This chicken soup is perfect for meal prep and makes excellent leftovers.