"Pringles CheezUms" > wrote in message
...
>I make, well, my mother still makes, quite a decent chicken soup.
> It's ...decent, but I'd like some tips to make it really great.
>
> Here's what she does:
> Boil a chicken the afternoon before, let cool and set in the fridge to
> congeal the fat.
> Early next afternoon, remove the fat and debone the bird, and add
> carrots, corn, potatoes, onions, a can of rotel tomatoes and enuf water
> to cover. Simmer several hours, and serve at supper. (no salt added,
> some of the family is salt sensitive, but its still tasty.)
>
> How can I punch this up to be even better?
> What herbs/spices would go well here?
> Are there some techniques that would liven it up? Would roasting the
> chicken instead of boiling add anything? How bout roasting some of the
> vegetables first?
>
> Help me make this a dish well worth inheriting.

if you are saying you put the chicken meat back in with the veggies and
simmer several hours, I think you are cooking the chicken meat to death. It
has already been cooked. Keep it out until close to the end.