A whole chicken is simmered for hours with vegetables, stock cubes and celery seed, then the stock is strained and it and the cooked chicken are combined with vegetables.
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 USA and 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 USA and Canada)
Oh boy, for how sick we have been over here (eg: I just went out with the girls, and I'm still sober enough to be typing (HA!) This is a good, classic soup that hit the spot for all of us this week. Nice & easy on the tummy. I used fine egg noodles, but could have gone with the rice as well. Thanks for the comfort & good recipe Robbie! - 28 Feb 2003 (Review from Allrecipes USA and Canada)