"N T" > wrote in message
om...
> 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?

I would use half water/half chicken or veg stock. Chicken boiled in just
water tends to be rathy tasteless. I also use ginger in mine and sometimes
sweet paprika. If I use the sweet paprika I use 1/3 chick stock, 1/3 cup
stewed tomatoes and 1/3 cup water. It's a little different, but really
good.

Suzan