Comments on: Amish Chicken Soup, Re-post from Mary Ellis

By: Dali

Dali — Mon, 14 Apr 2014 19:34:16 +0000

I would like to try the recipe but the apple tart: is it something i should buy or is there a recipe for how i can make it.
Thank you

By: Sandra Finney

Sandra Finney — Sun, 01 Dec 2013 18:06:22 +0000

Just left entry above, made typo…should say “stuffing, dumplings…” Whoops :–)

By: Sandra Finney

Sandra Finney — Sun, 01 Dec 2013 18:02:24 +0000

I have most of the Amish books on Amazon through my Kindle, and I love them so my much. Have one of the cookbooks too and also collect them from your site. You are such an inspiration!!

Time saver chicken in pressure cooker for cooking it with plenty of rich broth: I just add some oil to lightly cover the bottom of my pressure cooker, wash n dry chicken pieces then sprinkle Nature’s Seasoning and garlic powder on each then fry about 3 minutes each side then remove (if you have more chicken than fits over 1 layer). Add back to pan a box (or couple cans) of chicken broth along with extra water for plenty of rich broth. Place lid on pan then at medium high till top to pressure cooker jingles then turn heat down to 1st notch on gas stove. Cook for 15-25 minutes depending on how much chicken and size of chicken pieces. Use in stuffing, d u moldings, soup whatever. Sometimes I can’t wait and eat some with the broth alone. Yum! Time saver and delicious rich broth!

By: Jackson Bihari

Jackson Bihari — Wed, 14 Sep 2011 15:02:53 +0000

Hello, nice entry! I will keep reading your homepage 😉

By: Elizabeth

Elizabeth — Mon, 08 Nov 2010 17:26:13 +0000

Just wanted to say I made this recipe this weekend while I was sick, and it really soothed my chest/coughs and comforted me overall. I boiled the chicken for a few hours and didn’t even need to add stock. It was delicious!

By: Elizabeth

Elizabeth — Tue, 02 Nov 2010 22:41:34 +0000

I bet that would work, Bonnie. You could always add in a couple cans of chicken or vegetable broth in case it doesn’t come out strong enough after boiling the chicken breasts. Sometimes if I am really sick or too tired to make chicken soup, I’ll just used canned broth and throw in cut up chicken breasts (boneless, skinless) and veggies. It’s not the same as the kind that simmers all day, but it will do in a pinch.

By: Bonnie Schoeneman

Bonnie Schoeneman — Tue, 02 Nov 2010 22:36:57 +0000

I don’t like dark meat. Wondering if I can use bone-in chicken breasts for the broth? I’ve been craving a GOOD Chicken Noodle Recipe but was too lazy to look and one comes out of the blue sky. Thank you, thank you, thank you.