Chicken Soup

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Oh, the expectation was so great. It had way too much dill; I Googled what a "sprig of dill" should look like - the recipe said 20 sprigs, and my package only contained 10 [.66 0z] It was all I could smell while it was cooking, and the taste was mainly dill, although the broth was rich and dark. I will try again with a more modest amount of dill!

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Rich, delicious, and without a doubt, the best tasting chicken stock I have ever cooked with. Thank you for the recipe!!

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I spent an entire afternoon preparing and cooking and a good dollar portion of my grocery list making this soup for a few friends who were under the weather. I followed the directions to a "T" but my husband and I had it for dinner and both decided it was a bust. We threw it out and are scrambling to make another soup for our friends.

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I have made this now three times and is now a favorite. Since there are only two of us I only make one chicken at a time and is enough for two meals. The soup broth is so savory and I add fine egg noodles to broth along with diced carrots and celery everything cooks for about five minutes. I have also added brown rice instead of egg noodles for a healthier choice, just put cooked rice in bowl and add soup.

This is a great winter soup.

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Tasty??? Ab-so-lute-ly!!! My friends and family are raving about my chicken soup. Thanks Ina your the best!!!
I did a little adding and taking away, I added parsley to the 1st part of the recipe in the chicken broth boil (1st hour of boiling once i strained and skimmed I added potatoes and corn. Truly wonderful. Hop you all enjoy. Oh & btw it was my first time ever making chicken soup.

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I love this stock and soup! I couldn't find roasting chickens (mature to make this so I used young fryers. You need a big stock pot for this. I used a 16 quart and it still wasn't big enough. Next time I'll buy a 21 quart. I made the same amount, just added the rest of the water after the hour when you remove the breast meat from two of the chickens. That caused the level to go down enough to add the rest of the water. Still to the top, though. I also didn't discard any of the meat, white or dark, when finished. I froze the rest to use in various recipes. Actually, this wasn't much more expensive than the boxed stock I usually purchase in the stores, but oh so much better!

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Delicious! Ina has never failed me yet. I halved the recipe and used chicken breasts and legs, added leeks to the carrots and celery for serving, and also added egg noodles at the end. Wow. Great flavor. It's a keeper!

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Unbelievable! Best chicken soup my Jewish family ever had. I think the trick in this recipe was leaving the soup uncovered. The water evaporate and left the yummiest rich broth.

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Very good soup. Tastes like chicken! After trying many, many chicken soup recipes, I've seen that you just can't make good chicken soup quickly. It takes many hours of simmering to get that flavor out of the chicken. If you see a recipe that claims to make good soup in an hour, that person has just given you a recipe for terrible chicken soup! (I'm looking at your Emeril. Ina seems to know her stuff -- I've tried quite a few of her recipes and they always come out great. This is no exception. You do need a very large pot to make the soup as specified, but notice you could make this using only 1 chicken and remove the breast meat (after the hour specified from just that 1 chicken. Reduce all other ingredients to 1/3.

Also note, if you want a clear broth for the soup try to move the chicken as little as possible in the pot (do not stir the soup and do not let the soup come to a full-rolling boil.

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The best chicken soup I have ever made! I will never go back to store bought broth or stock again. Just the aroma of the soup cooking is enough to make my whole house smell warm and inviting. I agree that it is a waste to have to throw out the veggies but they really are just mush by the time the stock is done simmering. I cannot stand to waste the chicken meat, however, so I let it all simmer for four hours and then I remove the chickens. I take off all of the meat, dark and white, shred or slice it, and return most of it to the stock along with the fresh veggies. The rest of the meat I freeze and use for enchiladas or risotto.