Whole or cut-up chicken for soup

I follow ATK's advice and brown the chicken pieces in a bit of oil for about 8 minutes a side. Makes a delicious fond that kicks up the flavor of any chicken soup!

I use only wings for chicken soup.

I like to cook them whole just because it's easier. It makes a clearer, nicer broth if you wash it well and cook it whole.

Thanks, Susan W and everyone who responded. Yes, it was the whole chicken. Actually, I've always cut it up when making soup, but I wondered if I was "missing something."

It depends. Asian recipes use whole chicken and make a delicate, delicious broth. Chicken backs and necks, on the other hand, are cheap and also make a delicious broth. See what you think!

I prefer to cut it up because in my mind, that gives more of the bones access to the broth. Be sure to include the back and neck.