I think you're overcooking the vegetables. I use a whole chicken, boil until
done w/kosher salt & peppercorns. Remove the chicken & peppercorns
let cool and debone, set aside. Meanwhile season the chicken broth with
whatever spices you'd like then add the vegetables and
cook for about 20 minutes. Taste the broth at this point and add seasonings
if necessary. Throw the chicken back in just enough to heat it up. You can
also add precooked pasta or rice with the chicken.
If the vegetables are mushy then the whole soup tastes overcooked.
Hope this helps!
Roberta




"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?