Reviewed: Oct. 18, 2009

Made the soup base suggested. Added two small bay leaves, left out the peas, and ended up having to add an additional carton of chicken broth. Had been craving chicken and rice soup all week and this was perfect!!

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dottie

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

This is a keeper!! I didn't want to go to the store so I made alternates. I used 5 1/2 chicken breasts, which I boiled, and kept the chicken broth from it. I added a couple of Tablespoons of Chicken Boullion to the broth. And I used 3 quarts of broth, instead of 2 quarts of broth and 1 qt. of water. I had left over spanish rice, so I used 3 cups. And last but least, instead of peas, I used green beans. It's a winter dish, and yummy.

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DzzRed

Cooking Level: Intermediate

Living In: Livingston, California, USA

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Reviewed: Nov. 23, 2008

Excellent recipe. Delicious, quick and easy. Most of the time is spent simmering the broth and soup. Perfect for a cold winter meal!

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MICHAELWILD

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Nov. 21, 2006

This dish is so tasty! My friends loved it!

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Kristen

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Reviewed: May 29, 2006

nice

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ling-ling

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Reviewed: Dec. 2, 2005

Very good. Boiled the carcas longer than recommended here. Will make again.

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SILKYMAMMA

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Reviewed: Jul. 20, 2005

I just boiled my own whole chicken instead of buying a roasted one at the supermarket. That might make a difference in the flavor. I don't know. I used the chicken broth after I boiled the chicken and then strained it and added 3 more cans of canned chicken broth. Make sure you use dried thyme leaves and not ground thyme like I did. I have thyme growing in my flowerbeds, I should have added that instead (oh well). I also added a little tarragon. My boyfriend liked it. I liked it to although we'll be eating chicken soup for days.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 24, 2005

DELICIOUS and easy meal! My husband usually has three bowls full, and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that, makes it so much more flavorful than plain old canned broth. In addition to parsley I use thyme, and depending on what's in my pantry/fridge I replace the white rice with wild rice or fine egg noodles, add parsnips and celery, eliminate the peas (not a fan). And I simmer it much longer than the 10-20 minutes recommended, more like 2 hours. Serve with a salad and nice crusty bread or rolls, and you have yourself a super meal!!!!

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