Farmhouse Chicken Soup Recipe

Farmhouse Chicken Soup Recipe
Farmhouse Chicken Soup Recipe photo by Taste of Home
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Farmhouse Chicken Soup Recipe

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Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Cook: 70 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Cook: 70 min.

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
  • 2 quarts water
  • 1 large onion, chopped
  • 1/2 cup chopped celery
  • 1 cup diced carrots
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • SPAETZLE:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 2 eggs, well beaten
  • 1/2 cup milk
  • 1 tablespoon minced fresh parsley

Directions

Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender.
Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer.
For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top. Yield: 10-12 servings (about 3 quarts).
Originally published as Farmhouse Chicken Soup in Country December/January 2003, p51

Nutritional Facts

1 cup: 210 calories, 8g fat (2g saturated fat), 81mg cholesterol, 558mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 17g protein.

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
  • 2 quarts water
  • 1 large onion, chopped
  • 1/2 cup chopped celery
  • 1 cup diced carrots
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • SPAETZLE:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 2 eggs, well beaten
  • 1/2 cup milk
  • 1 tablespoon minced fresh parsley
  1. Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender.
  2. Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer.
  3. For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top. Yield: 10-12 servings (about 3 quarts).
Originally published as Farmhouse Chicken Soup in Country December/January 2003, p51

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