It needs some chicken fat for flavour. I add garlic and ginger as well
as salt and pepper.
Cook chicky till it fall off the bone and take if out let cool and then
proceed with dumplings or balls or what ever. The broth is then very
edible. If it still doesn't have enough flavour add a couple of chicken
legs with feet attached and you will also have a fine gelatin.

N T wrote:

> There's a complaint in my house that I overcooked chicken in the soup.
> There are so many recipes for chicken soup. I did this:
> Put about four thighs and legs (organic) in the pot with 4 quarts
> water and some vegetables -- carrots, celery, onion, etc. Brought it
> just up to the boil, about to boil, then turned it down to simmer.
> Stopped it at 1 hour and 15 minutes. The complaint is that the chicken
> is tasteless from being overcooked. Needless to say, my overcooking is
> the constant complaint. I try to keep it to the minimum time but can't
> seem to find the borderline. What do you think it is?