Perfect basic feel-good soup. I used extra broad egg noodle & the family could not get enough of it.

This recipe is very tasty though it is also very basic - which is perfect for the beginner chef. Once you begin to "doctor" your own recipes, you will see that the more flavors you add to chicken broth, the better. For example, why stop with carrots and celery? In addition to these things, I add a potato, tomato, fresh basil, fresh parsley, red peper, onion, etc... Make sure to be generous with the salt as stock can be quite bland unless seasoned appropriately. I even use a couple of bay leaves and a couple of peppercorns during the cooking process. Bring the liquid to a boil, then turn the heat down and simmer. I use a lid on my soup to keep evaporation to a minimim, though I "vent" the lid with a wooden spoon during cooking (kind of props up the lid) so that it isn't completely sealed shut... Add water 1/2 way through cooking if necessary. Boullion is OK, but not necessary if you have the appropriate blend of chicken, veggies and herbs. Serve with rice or your noodle of choice. Never cook noodles in the broth - always in a separate pot because the starch will ruin your soup. The more you times you make this recipe, the more you will enjoy it - as it is definitely a process of trial and error. ENJOY!

Very good chicken soup. I would say this recipe is for more experienced cooks who have had practice in making their own broth. I had a hard time getting the right flavour, especially since I prefer a stronger flavour, so I like to add chicken broth as well as the bouillon. One thing I would suggest is to use the veggies to flavour the broth, but to put fresh ones in towards the end. If you put them in from the start, they get way too mushy.

Delicious! Make sure you use a whole chicken to get the homemade chicken soup flavor and benefits. You'll never go back to the canned version.

This was very good. I did make a lot of it so I wound up freezing some of it. I made rice to go with it. Definately will make again.

There's nothing wrong with this recipe. The key to good chicken soup is the chicken, bottom line!! They probibly used an old rubber one (LOL). Try and get a soup chicken, not a fryer, or baking one, you may to go to a meat market, butcher shop. Get one with fat, and not an old one. I made the soup everyone LUVed it. No need for boulion either !!

this is the most discusting recipee I have ever tasted!!! it is completly horrible!!! i will never eat it again!!! I highly dont sugest it!!! I would rather eat a rotton banana than this, I mean its nasty!!!!!!! :(

I prefer to use water I put refrigerator after a few day the clorine evaporates and tastes better.I use an oversized stainless stock pot.I like to add some parsely and a bay leaf;a cayene peper wont hurt is you like some heat.The trick is to simmer not boil;after the bottom of the chicken is tender I flip it.Dont forget to descum.After the soup is done I fill the sink up with ice water and chill the soup;befor putting in the refrigerator.The next day I debone and skim off all the fat and scum that solidified over night.

very good soup...the family loves it.

Excellent recipe.Let sit overnight for a richer taste.

This is a great recipe to work with as your base for your own chicken noodle soup. I usually follow the general idea of it to make my stock, adding a bunch of garlic and a couple other spices. Then I add my own veggies to the soup. If you like beans in your chicken soup, add beans. Basically, add whatever you enjoy!

This is the best recipe for chicken soup that I've used. I did increase the bouillon a little and add a little bit of garlic powder. I also added some cooked rice. My whole family really enjoyed this soup.

I give this a three as written. But with changes it moves up to a four. I added some fresh herbs, and did not use the veggies that were in the stock, because the veggies had lost all of there flavor. I used freshly chopped veggies. Then I added 2 cups of water with 2 cubes of chicken bouillon.

I made this soup to prepare myself (and my family) for when I return home from having surgery(I wanted something wholesome and easy to store and reheat for us to be able to have for dinner/lunch for a couple of days). I didnt add the vegetables until perhaps the last 20 minutes of cooking because I didnt want them to be too mushy. I used baby carrots, used skinless chicken breast, and added chopped tomatoes. The soup turned out very delicious and satisfying. Even my picky 6 year old liked it and ate the carrots. I made some simple mexican rice and served over the soup. Very filling and tasty.

Yummy. I followed the recipe as written - and at the end - added "uncooked star shaped pastas" and cooked an additional 10 minutes - making it Homemade Chicken Soup with Stars. I submitted a photo of the finished project.

Absolutely wonderful recipe! I used about 2 1/2 lbs. of cut up chicken and used 4 packets of Goya Chicken Bouillon and I think that probably was the secret to seasoning this soup. I used baby carrots and put two whole (scrubbed with the peel on) potatoes in the bottom of the pot with chicken. I followed the instructions and let it cook, took the chicken off the bone and returned everything to the pot after I cut up the veggies. I then added some frozen vegetable soup cut veggies (celery, peas, onion, potatoes, okra, etc.) and ditalini pasta. My son has a cold and this soup really hit the spot with him, even in 110 degree weather! I really recommend this soup recipe! I put half in individual containers in our freezer and my son, who wants soup every day, will be set for at least a few days!

Deeelish! I added a bit of dill and some potatoes at the end. My little boy ate