Reviewed: Nov. 13, 2009

I found this recipe to be overly salty. Suggest substituting low sodium chicken stock for the bouillon. 1 cube = about 1/3 daily sodium, therefore 6 is quite alot. 1 teaspoon of salt is not needed. Suggest salt to taste. Other than that, it was fine.

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Alexander

Cooking Level: Expert

Home Town: Carlsbad, California, USA

Living In: Lodi, California, USA

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Reviewed: Nov. 13, 2009

Excellent! I made it with a whole chicken and the flavors were amazing! My husband had made a special request for chicken soup and he fell in love with this chicken soup!

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greentea808

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

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Reviewed: Nov. 4, 2009

Great clasic soup recipe! Followed ingredients except the celery seed (didn't have any). The cooking times were off as others noted. Chicken was cooked within two hours, broth took longer than two hours to cool to the point of removing the fat. I couldn't wait so I skimmed off some of the fat and left the rest. I added potatoes instead of noodles. My husband (the typical soup maker in our family had seconds). Thanks.

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Mamacita

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Reviewed: Oct. 6, 2009

very good, rice may make it too thick.

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jj

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Reviewed: Sep. 30, 2009

Good soup! Kind of time consuming, but in the end, it was worth it!

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neese34

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Reviewed: Aug. 10, 2009

A classic. My daughter and her boyfriend ate about four helpings between the two of them. Froze some to give to my mother who is sick. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 3, 2009

I used 4 large chicken breasts in this soup. So good.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 30, 2009

Yummm!! This is my go to chicken soup recipe from now on...excellent flavor!! Made this last night for my boyfriend who is sick, he raved and raved over this soup (thank you Robbie!!). I kinda ate two bowls ("taste testing") before he could get home. I kicked it up a bit with some jalapenos, Adobo seasoning, fresh cilantro, garlic cloves, and chipotle chili powder in the first step (omitted the buillon). In the second step, I left the diced chicken out and added it back to the soup after the rice and veggies had cooked. I did have to add some additional stock at the end to thin it out. I just went to my freezer and thawed out some corn stock for a little more depth. Oh, I used thighs since that was all I had on hand. I plan to make big batches of this to freeze when I catch chicken on sale.

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JBEANIE

Cooking Level: Intermediate

Home Town: Athens, Georgia, USA

Living In: College Station, Texas, USA

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Reviewed: Jun. 2, 2009

I thought the soup was good. Didn't leave it in for the whole time because the meat started to fall off the bones.

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Jellybean

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Reviewed: May 24, 2009

I'm giving this 2 1/2*. Hubby said what it needs is = FLAVOUR. If you are really sick and can't even stomach the idea of eating food this would be for you. It is bland. Like hospital broth bland. Dd said, 'did you add any flavour'. Yes, I added extra bouillon, worcestishire, hot sauce, more herbs, salt etc. "Oh," she said. "You can't tell."

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: May 20, 2009

I didn't put any rice or noodles and it was still a wonderful recipe. Everything else I did exactly as the recipe. My husband even loved it. Thanks for this old time favorite! Just the right amount of seasonings.

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Nana7506

Cooking Level: Intermediate

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Reviewed: May 2, 2009

Very Good! For much more depth I add an 8 oz can of tomato sauce. Gives it wonderful flavor and a nice light orange color.

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JANNINE

Cooking Level: Expert

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Reviewed: Apr. 25, 2009

Yes! I had tried homemade before and it seems like I just had to keep adding more cubes to make it taste like anything. This is so amazingly good. Did not add rice, but egg noodles. Thank you!

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MZUNGU

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Reviewed: Apr. 7, 2009

My family (including 2 boys 3 and 18 months) LOVE this recipe! I have made it atleast 5 times :)

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foodisgood

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Reviewed: Apr. 2, 2009

Great soup. I had leftovers of roasted chicken and this recipe was perfect. Next time I will make it with noodles instead of rice.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

Very tasty recipe. I used chicken breast instead of a whole chicken, which is most likely why I was missing a little flavor, but it was still tasty. My husband enjoyed it, it thought it was too much "stuff" and not enough broth, so next time I will make an additional pot of stock and freeze what I don't use. Thanks fro sharing!

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mld685

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

Good but not great. And overly complicated. If you're making stock, why the bouillon? (Or vice versa.) 4 hours is *FOREVER* to simmer chicken. It'll be done in less than one. It adds salt twice (Thrice if you include the bouillon.) Always add salt *LAST* or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still, it makes good soup. But simpler would be better. ;-)

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Wun Fungi

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Los Alamos, New Mexico, USA

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Reviewed: Feb. 22, 2009

Don't you just love comfort food... and this is the best. I would say that this recipe does not need any carbs (assuming you're cutting back). It stands on its own. As to the chicken... don't boil for 4 hours, just simmer for about 2. Then remove the meat from the bones, return the bones to the stock, and simmer for another hour. If you don't want to stick the stock in the frig, and then wait an hour or longer for the fat to separate... strain the hot liquid through a China Cap, and then use a fat separator to remove the grease. Oh... add more veggies. Try some peas and some white-button mushrooms, or whatever you like. I spooned the hot soup over some thinly sliced napa cabbage. Then I thinly sliced some white button mushrooms, and placed them on top before serving... EXCELLENT.

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Sous Andy

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

Living In: Wichita, Kansas, USA

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Reviewed: Feb. 16, 2009

This is a great chicken soup recipe. We substituded dried chives for the parsley and the minced onion. We like garlic and added three cloves of fresh garlic. Excellent!

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Tom Petersen

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Reviewed: Feb. 12, 2009

Very, very good. I only used bone-in chicken breast and did not cook as long. Now let's see if my 10 year old will eat it.

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SANTHESLP

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Chicken Soup III

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