Reviewed: Nov. 16, 2011

I give this recipe a five star rating. I love homemade chicken soup. My wife and I are very busy at our careers and I sometime purchase a cooked chicken for dinner. After dinner, I remove the meat from the chicken and place the bones in a slow cooker with celery, carrots and onion. I slow cook it all day while I am at work. In the evening I add about two cups of additional stock and make my soup from that. Additional chopped carrots, and celery with the left over chicken makes the soup complete. I add the noodles cooked seperately so as not to absorb all the broth.

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Reviewer:

Nick

Reviewed: Oct. 10, 2011

As for flavor, it nice, as for amount of chicken to water...not so great. I followed to a T and even at a simmer, my liquid ratio decreased and had loads of fatty oil then liquid. I know I used almost exact amount of weight on the chicken because I used a scale to weigh it. And I was so disappointed to having way way to much meat and not enough liquids. I was glad I had extra chicken stock prepared from a previous recipe to compensate for this recipe. I can't begin to figure out why it did that, but 4 hours was way way to long, my meat was soo tender that when combining liquids and vegetables and chicken to the 2nd part of this recipe was very thick with shredded meat that the liquid still got lost and putting the rice on top of it just soaked it right up. I'm not sure if I'd make again honestly but if I did..I sure wouldn't use 3 pounds of meat to 2 quarts of water. Sorry, that is way to much. I wasn't pleased with the overall out come of the recipe.

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Oct. 9, 2011

Very good!!! I added egg noodles instead of rice. yummy

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Reviewer:

chieffan12

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: East Moline, Illinois, USA

Reviewed: Apr. 4, 2011

Perfect Soup, a lot like the recipe my Grandma makes, was looking for one similar to hers, but with veggies. Thanks! :)

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Reviewer:

AmericanGirl9597

Reviewed: Jan. 23, 2011

Would love to give this 5 stars, but as-is it's too salty! I ended up adding several more cups of water to dilute the saltiness. In the second step I added extra carrots and celery for nutrition's sake, and a few cloves of garlic (I was trying to chase away a cold). I also only had fresh parlsey so I just added what I had and it all came out great! Thanks for sharing this recipe, I've always wanted to know how to make "real" chicken soup from "scratch"! It was well worth the work and time involved!

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Reviewer:

KPO

Cooking Level: Intermediate

Home Town: Guthrie, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Dec. 14, 2010

My husband loves this soup. The flavor of the broth is amazing. I prefer noodles over rice but he prefers rice.

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Reviewer:

spapsdorf

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Petaluma, California, USA

Reviewed: Oct. 24, 2010

So I know exactly what to do next time: Cook egg noodles in the pot, rinse, put away till you need them. In same soup pot,cook approx 8 chicken thighs (after removing skin) in water - bring to a boil, simmer for 25 minutes or so. Remove them, cool them, pick meat off. Put pot w/broth in fridge, wait for fat to rise to the top, then remove. Return pot to stove, add chopped carrots, celery and onions, bay leaf, celery seed, pepper, 3 bouillon cubes, marjoram, parsley, & a little bit of thyme. Bring this to a boil. Reduce heat and add chicken and noodles - let this simmer for a good 2 or 3 hours. Remove bay leaf and enjoy! Soooooo good!

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7 users found this review helpful