Reviewed: Oct. 9, 2006

I've made this 3 times and it's wonderful chicken soup. I have 2 little ones at home and not a ton of time to cook. Very tasty & easy.

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OHMARGI

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Reviewed: Sep. 19, 2006

Used boneless, skinless chicken breasts instead of the roast chicken but the flavor was still pretty darn good. The house smelled so good. Good base. Used celery seed instead of chopped celery and frozen chopped onion as a timesaver.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 21, 2006

I remember my Mom making chicken soup this way as a child, but there was always something missing in her version. I think the addition of the boullion is key here and really adds a nice dimension to the "from scratch" taste.

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MARSHAKA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 25, 2006

Didn't actually make this one, but it's the way I've made emergency homemade chicken soup for years when someone in the family is under the weather and needs soup in a hurry. I use fresh parsley and no thyme, but the method is the same. The lovely simmering aroma will make anyone who is sick feel better even before they eat.

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MIRAJOTOM

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Reviewed: Jul. 23, 2006

Love this recipe! Its easy and fast and most important; taste like home made! Didnt give it 5 stars cuz of the 1 tsp of thyme, thats too much for me, it overpoweres the soup. Maybe half a tsp, or leave it out should do it. (for me, that is...)

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SUUP

Cooking Level: Intermediate

Home Town: Warmond, Zuid-Holland, Netherlands

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 11, 2006

This was a great way to make chicken soup when you don't have a lot of time. I ended up simmering for a little longer (about an hour.) Had leftover chicken from the other night and was not sure what to use it for. This worked great. Thanks...will use this recipe again and again.

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LESLEYfromWI

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Reviewed: Mar. 8, 2006

This is a GREAT recipe, mostly followed to the T but used chicken base instead of broth and way more water I think I ended up using 5 quarts of water and I put noodles in it. YUMMY. Thanks for sharing.

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RAPUNZELL

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Springfield, Massachusetts, USA

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Reviewed: Mar. 4, 2006

I've tried several chicken soup recipes and this one was by far the absolute best. The only thing I did differently was that I cooked a whole chicken rather than buying a pre-cooked store-bought one. We added salt to our individual servings according to personal preference.

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RNJANETTE

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Reviewed: Jan. 23, 2006

The end result of this (The Chicken Soup with Black Beans and Corn) was great!

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RuthieBaby

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Reviewed: Jan. 18, 2006

The quickest, easiest and best chicken soup base I ever made!

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MATHTUTORRITA

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Reviewed: Dec. 15, 2005

this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one of the flavored rotisserie chickens such as Italian or garlic rotisserie...I can see where boiling the skins and bones of those type of rotisseries would add wonderful new flavors.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 12, 2005

This is a really great soup recipe. I made it exactly as written and it came out fabulous. I also used this as a base to make Chicken Tortellini Soup With Zucchini and Tomatoes. Fabulous!

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SEIFERTKE

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Reviewed: Mar. 24, 2005

Delicious soup base! I add onions, carrots and a few spices when simmering, and simmer it at least twice as long as the recipe recommends. And I don't bother sauteeing the carrots and onions before adding the strained broth back into the pot. (I usually add celery and parsnips as well.) A rotisserie chicken carcass is such a flavorful way to make this broth! I get three meals out of one chicken -- traditional chicken dinner, use some of the chicken in stir fry, and then make the soup. After making this base, I loosely follow the "Classic Chicken and Rice Soup" recipe on allrecipes.

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