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Good for cooler weather meals and for any time you aren't feeling well.

Source: Everyday Food, October 2006
Total Time Prep Servings



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How would you rate this recipe?
  • sbarrette15783970
    21 DEC, 2017
    This recipe ingredients is severely flawed with the amount of salt suggested of 5-6 teaspoons. I added 3-4 and the recipie was ruined now being too salty even after adding 2 cups of water to attempt to dilute. I suggest you correct that salt portion amount immediately so that others do not suffer the same consequences. This was a time consuming and costly experience because of that.
  • acalibris
    7 MAY, 2016
    Good soup, but personally I will leave out the parsnips the next time I make it. Also, I am not sure I see the point of skinning the chicken, which made the outer layer of meat tough after cooking. Since you are straining the broth anyway, it's easy enough to defat it with a gravy separater. Without the parsnips I would have given it 4 stars.
  • secedars
    9 SEP, 2015
    Pure Deliciousness - I was having a low energy night, and my sweet husband made this soup for me. It is an absolute keeper - I'm sharing it with my family today. He made it exactly as the recipe is written, except that he only added three teaspoons of salt at the end. It will seem like there is a lot of stuff in the pot, but trust the recipe, it is fabulous and hearty. The carrots and parsnips give it a beautiful flavor, and the scallions add a touch of character. Just perfect as is!
  • MS10185301
    13 MAR, 2014
    IMHO someone REALLY goofed on the ingredient amounts for this recipe! A 3-4# chicken with all those carrots, onions, as well as 1-1/2 cups of rice???? Thank goodness my gut reaction was to HALVE all! Plus, it seems somewhat absurd to throw a tablespoon of peppercorns in, then having to "fish" them out later-----don't know anyone who wants to bite one in their soup! Plus, leaving the skin on the chicken makes the broth much more flavorful. I'll stick to my old fashioned chicken rice soup!
  • tryingtocook1
    30 NOV, 2013
    I am always leary about trying a Martha Stewart recipe. After all, she is Martha Stewart, and I am only me. But, after Thanksgiving, I was left with oodles of overcooked turkey. With the exception of the white peppercorns, I had all the other ingredients. I made the soup, and it was good. No, it was very good. With Martha's help, maybe I am not such a bad cook. Thank you.
  • tracy palmedo goode
    14 SEP, 2013
    This is a very simple to make and delicious soup, perfect for lunch or dinner. The recipe makes a large pot-full; we fed six people big bowls the first night and had enough left over for another four meals--at about $15 to make, that adds up to savings through the month.
  • T Miller
    20 APR, 2013
    I had a wonderful time making this soup! It was purfectly sweet and salty. It's going into the recipes book for sure.
  • xaipete
    12 DEC, 2011
    It's amazingly easy to skin anshole chicken! I like this recipe for its good, uncomplicated flavor and ease of preparation. Do note that it takes a ver large pot, e.g. at least 8 quarts. It's excellent for someone with a cold or the flu.
  • GloriaJS
    4 NOV, 2010
    When making Chicken Soup I like to load it up with carrots, onions and celery too however a lot of carrots makes it sweeter than I like. As an added vitamin C boost I cut up 1 whole lemon, seeds removed only, and add it to my soup while simmering. It is a great way to naturally cut down the sweetness of the carrots and give my immune system a boost as well. Try'll be surprised.
  • Ethelman
    4 NOV, 2008
    Didn't not make this recipe yet, but thought I would give some advice. Whenever I add rice or pasta to a soup, I add them to the individual bowls and then put the remainder in a separate bowl with a little juice from the soup. This way it doesn't eat up all the juice and you can add it again when you reheat the remainder of the soup. Works like a charm!

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