I adore any cookbook in association with the Editors of Martha Stewart Living magazine, but I especially adore the older Martha Stewart Living Annual Recipes cookbooks; a collection of recipes for each season that epitomize the creativity, focus on fresh and healthful ingredients and (needless to say) deliciousness associated with their brand and omnimedia company.

With a batch of homemade chicken stock in the fridge, I was immediately drawn to this gorgeous chicken soup—for many reasons.  First off, homemade stock makes any soup one hundred-times better, second, the lean chicken breasts are actually poached in the broth itself before being shredded and added back into the soup base.  The recipe calls for cubs of tofu to accompany the chicken in the soup, but I had some sliced, organic mushrooms that I used instead.  The soup also includes hearty buckwheat soba noodles for an Asian-inspired addition and lastly, tons of fresh, colorful veggies are served right on top of the soup.  A combo of peppery watercress and radishes along with matchstick carrots make for a unbelievable crunchy topping for this amazing soup!

(To view this recipe, click on the following link: http://www.marthastewart.com/319287/shredded-chicken-and-soba-noodle-soup)

Tagged: carrots, chicken, chicken noodle soup, chicken soup, chicken stock, homemade chicken stock, Martha Stewart, MarthaStewart.com, noodles, organic buckwheat noodles, poached chicken, radishes, raw vegetables, sliced mushrooms, soba noodles, soup, tofu, watercress