Taste of Home
Farmhouse Chicken Soup
TOTAL TIME: Prep: 30 min. Cook: 70 min.
YIELD: 10-12 servings (about 3 quarts).
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!
Ingredients
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1 broiler/fryer chicken (3 to 3-1/2 pounds)
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2 quarts water
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1 large onion, chopped
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1/2 cup chopped celery
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1 cup diced carrots
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2 garlic cloves, minced
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2 teaspoons salt
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1/2 teaspoon pepper
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1/2 teaspoon poultry seasoning
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1/4 teaspoon crushed red pepper flakes
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SPAETZLE:
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1-1/2 cups all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon baking powder
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1/8 teaspoon ground nutmeg
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2 eggs, well beaten
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1/2 cup milk
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1 tablespoon minced fresh parsley
Directions
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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.
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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.
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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.
Nutrition Facts
1 cup: 210 calories, 8g fat (2g saturated fat), 81mg cholesterol, 558mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 17g protein.
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