Reviewed: May 21, 2003

Simple and easy. An excellent addition to my personal recipe collection.

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Reviewed: Apr. 27, 2003

Very flavorful! I added more water (as it cooked off), a can of chicken broth, and sliced fresh mushrooms. Did not add the chicken bouillion. The celery became mushy so I had to fish them out and add new ones toward the end. Next time I will add all the vegetables for the soup a half hour before the end of cooking. I followed a previous reviewer's recommendation and added a dash of cumin -- that was a nice touch! Made the soup very savory. Also added herbes de provence and the result was delicious. One more thing - my chicken was 5 lbs. That was too much meat to soup ratio in my standard sized pot. Next time I'll cook a 3 lb chicken like the recipe says!

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Loladear

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Reviewed: Feb. 8, 2003

Added egg noodles to this. Just didn't seem all that interesting; won't make again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 3, 2003

This is a very good start for chicken soup. It can be easily adjusted to suit your taste. Just about any combination of herbs will work with this. My hubby and 2 little ones are sick with this stomach virus stuff and I'm thinking that chicken soup would be good for their tummies. I'm planning on using this as a starting point. Thanks Jill.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2003

Your basic chicken soup recipe found in most general cook books. It is the old reliable of chicken soup recipes. I appreciated the hint to cut the carrots, celery and onions in half. I had always cut them up in small pieces, and then when I would drain the broth, it was messy to try to retrieve the cut up veggies to put them back in the broth. This is so much easier! When I drain the broth, I place a paper towel in the sieve. It makes for a nice clear broth. I also cook up some noodles to add to the soup. I do not like to add the noodles directly to the pot of soup, because the noodles will aborb too much of the broth.

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MARY DOMAZ

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Reviewed: Jan. 19, 2003

A classic must-have recipe for the home cook! Just a simple, rustic recipe, to which you can adjust the seasonings as you desire (I added fresh sage). Just be careful at the end when removing the carcass from the broth...mine was so tender that it started to fall apart...the giblets, etc. almost fell into broth.

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naludson

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 14, 2003

Pretty good soup. I used a roasted chicken carcass from our previous nights dinner as I feel it adds more flavor then the uncooked chicken. I also used canned chicken broth in lieu of the water, along with my usual seasonings. We're eating a lot of soup these days as it's frigid here in northwest N.J.! Thanks Jill!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 13, 2003

Very simple, and also ***very*** good!!! I agree with the review that says to use the whole chicken,thats what makes the yummy broth! also, i added boullion granules to taste, some minced garlic (also to taste), and some poultry seasoning (majoram,tarragon,sage,black pepper) 6 thumbs up!

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IGABURDIE

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Reviewed: Nov. 17, 2002

Wonderful soup, I cooked the soup w/out carrots & potatoes most of the day, adding them in the last hour. For a little extra taste I added some cumin. The whole family loved it, great for a blustery and rainy day here in the great northwest!

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KIM SPIERS

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Reviewed: Oct. 13, 2002

Excellent! I added a can of cream of chicken soup. I didn't have any bullion cubes. I also put in a bit of tarragon...love the flavor. It turned out most wonderful for a crisp autumn day. Thank you!

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MELANIE95

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Oct. 3, 2002

This was the first time making Chicken Soup from scratch, and I was surprized at how simple it was. My husband wanted homemade noodles with it so I used Pat's recipe for "Basic Pasta", and it turned out GREAT! We added the noodles to the soup, and let them boil for about 15 minuites, and served. I saved the leftovers, and they tasted even better the second time!!! I also added a bit more water while the chicken was boiling. I will definatly be making this again!

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CRYSTALYNN21

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Reviewed: Jan. 20, 2002

This was so easy and my husband and the kids loved it. I made extra broth by adding more water and chicken boilloun cubes. I also added extra wide egg noodles for a delicous chicken noodle soup. Freeze the extra broth for use later and add noodles. Yummy!!!

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