Jan 02, 2011
I first rated this soup in December, 2000, and I am still making it today (January, 2011). I have read all of the reviews and have come to the conclusion that if you want this to be a great soup, you need to start with homemade broth/stock. Last night, I made the chicken stock for this soup with a Tyson Value pack of chicken, consisting of 3 thighs, 3 chicken backs and two chicken breasts, all with bone and skin. I boned and skinned the chicken breasts and put the skin and bone in my stock pot, but set the breast meat aside for later use in another recipe. Here is how I make my stock. 2 quarts of water, the chicken (skin and all) 2 celery stalks, each cut in 4 pieces, a large onion quartered, 5 whole black peppercorns, 3 whole cloves, 3 chicken bouillon cubes. For a clear stock bring almost but not quite to a boil and immediately turn heat down to low simmer . Simmer for 1 hour. Pour into a colander and let chicken cool. In the meantime, put the strained broth in a pot with a lid and place it in the fridge. I left mine overnight to cool. Once cool, take the lid off and skim the lovely yellow chicken fat off the top. Then proceed with the recipe as written. All the flavor of the celery, onion, pepper and clove will be in the broth, and you won't have to add it. Quite honestly, you can add any flavorings to the stock...carrots, bay leaf, however you want your soup to taste, but to be true to the recipe, don't add too much or you lose the character of the soup.
—Paula
