Classic Chicken and Rice Soup Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: May 29, 2006
nice
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Reviewed: Dec. 2, 2005
Very good. Boiled the carcas longer than recommended here. Will make again.
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Reviewed: Jul. 20, 2005
I just boiled my own whole chicken instead of buying a roasted one at the supermarket. That might make a difference in the flavor. I don't know. I used the chicken broth after I boiled the chicken and then strained it and added 3 more cans of canned chicken broth. Make sure you use dried thyme leaves and not ground thyme like I did. I have thyme growing in my flowerbeds, I should have added that instead (oh well). I also added a little tarragon. My boyfriend liked it. I liked it to although we'll be eating chicken soup for days.
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Photo by HOLLYJOLLY
Home Town: Bluewater, New Mexico, USA
Living In: Austin, Texas, USA
Reviewed: Mar. 24, 2005
DELICIOUS and easy meal! My husband usually has three bowls full, and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that, makes it so much more flavorful than plain old canned broth. In addition to parsley I use thyme, and depending on what's in my pantry/fridge I replace the white rice with wild rice or fine egg noodles, add parsnips and celery, eliminate the peas (not a fan). And I simmer it much longer than the 10-20 minutes recommended, more like 2 hours. Serve with a salad and nice crusty bread or rolls, and you have yourself a super meal!!!!
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