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WJCinNJ February 9, 2011
I really liked the addition of the dill and lemon. That was new to me. Made a big pot over the weekend and this single guy has been eating well all week.....:)
goldenjava October 26, 2010
I made this for dinner two nights ago and my family and I love this recipe. I added some steam rice in the soup to make it a full hardy meal. The dill just adds a tremendous flavor to the soup. LOVE LOVE LOVE it! Thank you.
chacha October 19, 2010
Do you think leeks would fit in here somehow? Or some sort of vegetable like wild greens?
wingirl October 17, 2010
I just started making chicken soup with "Soup chickens" - the older hens - and the broth couldn't be better - requires removing a layer of fat - but the depth of flavor is outstanding. The meat needs a long cook to be soft enough and I don't use that much of it in the soup - texture is not the very best. Merrill - have you ever used "soup chickens"? Do you have a favorite type of chicken for soup? I told my daughters how Japanese children often have soup for breakfast and we have now rolled this hearty broth into our before school breakfast menu - they like it with carrots and either tiny stars or thick egg noodles.
chinapans October 17, 2010
Yum! I have always wanted to make chicken stock but it seems like such a big deal. This recipe made it very manageable.
mcs3000 October 14, 2010
Genius name. Will make it once the fog returns. Thank you, Merrill + Merrill's Mom!
Bob Y. October 13, 2010
This is very much my mother's chicken soup too minus the lemon and double the dill. She would also add parsnips with the carrots - adds a delicious sweetness to the broth. Parsnip was also always a part of the "soup greens" often sold at NYC markets and supermarkets.
mklug October 13, 2010
Sounds yummy, and just right for right now, when it's brisk at night but not yet time for serious ballast. I leave potatoes out of my mom's chicken stoup too--somehow they just seem to add nothing and are a little dispiriting. But I do throw in some wide egg noodles.
iuzzini October 12, 2010
Mmmm! We always load our chicken soup with dill too and now I can't wait to try it with lemon! Also- I leave the skin on my onion(s) to make it the most pretty golden hue.
That's a great tip about the onions skin. I'd forgotten about that technique, which I learned in culinary school years ago!
TasteFood October 12, 2010
The addition of dill and lemon sounds bright and intriguing. This is exactly what I want for dinner tonight.
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