I am giving this 5 stars for taste, but the directions are very vague (if you've never made homemade soup before) and there is not nearly enough liquid.
Please precook your chicken in some water, and then debone, strain broth, and cool both. I usually boil any chicken carcasses I end up with, and freeze the broth, so that's what I used to thin the soup. I also had some leftover rice, so I threw that in at the end. All in all, a very tasty soup, and will probably make the again! (If you are having trouble with vegetables getting mushy, add the carrots, celery, and onions first, and then add the rest about 30 minutes later.)
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I am giving this 5 stars for taste, but the directions are very vague (if you've never made...