Quote Originally Posted by Dynamo View Post
Thanks everyone for your replies! Again, trying to keep this pretty simple. Camel, thanks for letting me know that you do "ok" with just boiling/simmering the entire chicken. I think I am going to try this method and skip the roasting part. I was wondering how the chicken tasted after being boiled/simmered for so long? Does it lose it's integrity at all? Again, thank so much!
Well I usually use stewing hens, so roasted is not great anyhow. The breast always seems pretty good for eating though. A little dry maybe, but that's the stewing hen maybe? Sometimes I shred the who,e chicken into the soup.

I shred a Chinese cabbage into the soup and it's sort of like "noodles".
I also put an entire bunch of parsley into my chicken soup, it's awesome!