Chicken Soup

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I made this for my mother when she was sick. she said it was the best chicken soup she'd ever had. It was my first time making chicken soup and though time consuming it was a blast to make it! Mom loved the taste of the thyme and dill in the soup.

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This was one of the best and richest chicken stocks I have made in years. Yes, it does take a little longer for the carrots to cook, but at the same time, when trying it over again, the splitting and cutting helped a lot Cooking for 3 hours was just perfect and added to the richness. I did use organic and did wash, but didn't peel. Yum and delicious. I kept with the amount of salt because depending on what I was going to use the left over stock for would judge the amount of salt and pepper I would use. Wonderful and easy.

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Yum. Another winner from Ina, as usual. The carrots and celery (for serving took much longer than suggested. I also added a bit more salt.

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This is the first time that I tried to make chicken soup from scratch. The cooking time was a little long, but I think that it was worth it.
"Wow! Just like my grandma used to make it" said my fastidious husband. Thanks.

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I've been making chicken soup for many years and have been wanted to try this one ever since I saw Ina make it on her show. I had to do it in two pot as my 12 qt just didnt cut it...it was the best chicken soup I ever made. However, it was messy and a bit time consuming with removing the chicken - returning it -- straining everything, etc. All and all, it was worth it. I will purchase a larger stock pot to avoid double work. The next day I added some sliced carrots, cooked escarole and little meatballs and make the best Italian Wedding Soup ever!!

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Let me get this right. Three roasting chickens go into the pot, after an hour of simmering, two come out to remove the breast meat, you put the remainder of both chickens back into the pot, to finish making the stock; and then you strain all that chicken, with veggies, and toss it, only to put fresh veggies, and the breast meat of two chickens back into the pot to finish this. Whereas, I'm sure, this might be a very delicious soup; it's also very wasteful. Sorry Ina, but if I do venture to make this soup, I'm not throwing all that meat away. It will be stripped off the carcass, after the first hour, with the breast meat; and reintroduced, with the fresh veggies, with enough time for the veggies to cook, as others have suggested. I would have rated this 5 stars, since I haven't made it yet, and don't like when others destroy a rating without making the dish, but throwing that much meat away is wasteful, inspite of the taste of the finished product. JMHO

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Have made this several times and absolutly LOVE it. So do my friends and family. It also freezes well for meal's when i do not want to cook.

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The soup was flavorful - I may use rosemary instead of dill in the future. I will probably make this recipe again but not often as it was a production for me. This is the first time I made chicken soup and it looked like a really easy recipe when I watched the show. Overall it was easy but at the same time - I didn't realize how difficult it would be to take the chickens out of the pot, and cut out the breasts - in the process of doing it the boiling stock went into my eye. At the same time I wasn't fully prepared for straining the stock. Next time I may wear protective eyewear.

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this soup was great....I added some Dreamfield's pasta to make a low-carb version of chicken noodle soup; whole family really loved it! I agree that the carrots don't cook in the time allotted on the recipe....I also cut down the quantity.

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I'd love to make this recipe but I don't have a 16 or 20 quart stock pot!! Did anyone try to reduce the recipe?