The perfect soup for the winter months. It's delicious and exceptionally hearty. Chicken is simmered with onion, celery, carrots, celery and rice. Serve for a substantial lunch or dinner.
followed this recipe to the letter and made my own bread to go with it. my wife and I loved every mouthful. it was superb - 06 Nov 2013
Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones, so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper! - 22 Jan 2003 (Review from Allrecipes US | Canada)
Good but not great. And overly complicated. If you're making stock, why the bouillon? (Or vice versa.) 4 hours is *FOREVER* to simmer chicken. It'll be done in less than one. It adds salt twice (Thrice if you include the bouillon.) Always add salt *LAST* or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still, it makes good soup. But simpler would be better. ;-) - 02 Mar 2009 (Review from Allrecipes US | Canada)