this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one of the flavored rotisserie chickens such as Italian or garlic rotisserie...I can see where boiling the skins and bones of those type of rotisseries would add wonderful new flavors.
Delicious soup base! I add onions carrots and a few spices when simmering and simmer it at least twice as long as the recipe recommends. And I don't bother sauteeing the carrots and onions before adding the strained broth back into the pot. (I usually add celery and parsnips as well.) A rotisserie chicken carcass is such a flavorful way to make this broth! I get three meals out of one chicken -- traditional chicken dinner use some of the chicken in stir fry and then make the soup. After making this base I loosely follow the "Classic Chicken and Rice Soup" recipe on allrecipes.
I've tried several chicken soup recipes and this one was by far the absolute best. The only thing I did differently was that I cooked a whole chicken rather than buying a pre-cooked store-bought one. We added salt to our individual servings according to personal preference.
Excellent - I add a bay leaf and hand ful of parsley and a few cloves of garlic. For a super simple soup I just add mixed frozen veggies to the strained broth throw in a some egg noodles and dinner is on the table in a flash.
The quickest easiest and best chicken soup base I ever made!
This is a really great soup recipe. I made it exactly as written and it came out fabulous. I also used this as a base to make Chicken Tortellini Soup With Zucchini and Tomatoes. Fabulous!
This is the first time I've ever made chicken soup "from scratch." I loved how easy it is and it is so good! A good fix for a quick dinner or for a sick family member.
This was a great way to make chicken soup when you don't have a lot of time. I ended up simmering for a little longer (about an hour.) Had leftover chicken from the other night and was not sure what to use it for. This worked great. Thanks...will use this recipe again and again.
This is a GREAT recipe mostly followed to the T but used chicken base instead of broth and way more water I think I ended up using 5 quarts of water and I put noodles in it. YUMMY. Thanks for sharing.
Ultra-high sodium. After following the recipe as written, I did the math. Based upon sodium content of the ingredients & nutritional info from various sources, divided by 8 servings, the sodium content per serving is over 2,000 milligrams. That's not a heart-healthy soup. Primary offenders were canned broth, store-bought roasted chicken, and celery. Heart disease runs in the family, so I should've known better.
