Reviewed: Dec. 12, 2007

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!!!!!!! :(

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sophia p.

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Reviewed: Dec. 5, 2007

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.

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Dave

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Reviewed: Apr. 21, 2007

very good soup...the family loves it.

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WOLFPACKDAWG

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Reviewed: Jan. 21, 2007

Excellent recipe.Let sit overnight for a richer taste.

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Greg

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Reviewed: Jan. 16, 2007

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!

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Megan Blumenthal

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jan. 13, 2007

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.

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melinda

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Reviewed: Sep. 10, 2006

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.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jul. 16, 2006

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.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Monrovia, California, USA

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Reviewed: Jul. 10, 2006

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.

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Maralena Howard

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Aug. 24, 2005

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!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 9, 2005

Deeelish! I added a bit of dill and some potatoes at the end. My little boy ate it up. Will try adding matzo (sp?) balls the next time!

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C's Mom

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Eijsden, Limburg, Netherlands

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Reviewed: Feb. 19, 2005

This was a lot more like my mom's chicken soup than some of the other recipes. It makes a lot, so I froze a ton and have been able to take it out of the freezer for cold nights and no time for cooking. Hubby loved it when I added some egg noodles:)

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NOMOREOUT2EAT

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Reviewed: Nov. 14, 2004

This was delicious. I added 4 boullion cubes, 3 bay leaves and salt and pepper at the end. Superb.

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SHANKSMD

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Reviewed: Oct. 19, 2004

There really is no other way to make chicken soup! I used baby carrots and instead of a whole bird, I used 6 split breast halves. (that's all I had on hand) I have made it this way ever since I learned how to cook! definitly have to add chicken boullion!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 24, 2004

One of my favorite soups. I add potatoes to mine. I also serve over egg noodles.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Mar. 11, 2004

One of my all time favorites. I add 4 or 5 chicken boulions to the soup. A half an hour before it is time to eat, I boil egg noodles with 2 to 3 chicken boullion cubes and empty the entire contents into the soup. Yum! Thanks for one of my all time favorite, easy, and delicious recipes!

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 19, 2004

This was absolutely great! I added some dumplings and it was SO good! My husband is not a big fan of chicken and dumplings and he LOVED it! He even asked me to make it again next week! A very definite keeper!

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Nov. 30, 2003

I wasn't too happy with this recipe. I found that the broth was bland and the vegetables were too mushy to use throughout the cooking. In the middle of cooking, I started to follow another recipe from this site, which used more seasonings and used fresh vegetables in the end of cooking. With that recipe and a few variations that I made, the soup turned out great. But, if I stuck to following this recipe, I would not have been happy with the way it turned out. As a side note, however, I tend to like flavorful meals, which is why I did not like this soup. But, if you like bland flavors, this recipe would be good for you.

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Melissa T

Cooking Level: Expert

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Reviewed: Oct. 21, 2003

Great. I used chicken quarters instead of the whole chicken and I think it was probably less messy in the long run. I strained off the foam as suggested but in the end did not strain the broth. Because they were quarters I just served the chicken with the soup. I also added potatoes and baby carrots at the end of cooking versus the begining along with the onion. Plus I added about a 1/4 of a large tomato and also added garlic salt. In the end I used a lot of salt. I am not sure if my potatoes were absorbing it, but I used about 3 tablespoons of salt! Great recipe.

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