Chicken Soup

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The smell of this alone will put a smile on your face. Nothing can replace fresh thyme, dill, whole peppercorns, yumm. I love the earthy flavor of the parnsnips too, they are a must.

To those who think it's wasteful, I 1 Freeze the ends of celery, carrots, onion peels, garlic skins, etc from every day cooking to use for stock. 2 I sometimes mash the boiled veggies through a strainer right back into the soup! Not great for presentation purposes, but it's extra veg for a heartier stock, yum. 3 I've heard of people mixing the leftover stock vegetables in with rice for dog food.

I always keep my noodle, dumpling, rice etc., separate from the broth so it doesn't get soggy. Great recipe! Thanks Ina

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Another Ina recipe IMPRESSES EVERYONE!!!! Don't believe the review where SHE burned the soup, she OBVIOUSLY needed to follow the recipe closer cause for the rest of us THIS WAS GREAT!!!
Thanks Ina!!!

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I've used a lot of stock recipes and this one was the BEST! I did add the cooked chicken to the soup.

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This was really bad. First of all, be sure you have the correct size pot. 3 whole chickens is ALOT! THe chicken sunk to the bottom and burnt, making the entire pot of broth taste like smoke - it was unedible. I would suggest, instead of using whole chickens, which even if they don't burn are a MESS, buy skin-on-bone-in chicken thighs. Much easier and less mess. Also I think leaving the skins on the onions also created an undesireable taste.

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I was so impressed with how this came out...it really was one of the most flavorful, complex tasting chicken soups I've ever tasted. Deep golden in color and delicious. When reheating, I simmered the chicken breast meat and new veggies for about 45-50 min, and they cam out perfect.

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Absolutely the best chicken soup I have ever made. It makes so much, I freeze in smaller containers. So easy and foolproof.

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This recipe is terrific! In Ina's defense chicken really does give up all of it's flavor, texture and nutrients after a 3-4 hour simmer. I remove all of the larger muscle meat after the one hour of simmer. The rest I place back into the pot for the rest of the time stated. I also use 8 qt./2 gal. otherwise the ingredients are not covered. Five minutes is not long enough to cook the additional vegetables. Cook until tender. I add al dente cooked noodles just before serving. So they are not mushy.

I suppose you could use the discarded vegetables and meat for dog/cat food. Make sure all the small bones are removed.

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I, too, think this is a wonderful soup. I do find it very wasteful however to toss all the cooking and flavoring veggies away. There must be a way to use them. I know the peels, stems, etc. are flavor and color, but I still think they could be used somehow.

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I love this recipe...it was so easy and simple to do! It came out great and everyone loved it! I will definitely make this again. Thanks Ina!

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The recipe was very good but I did find it wasteful to disgard so much of the meat. I cut up the chickens before putting them into the broth which saved some space. I also used all of the meat when reintroduced, not just the breast meat. Other than that this was a very good recipe.