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Farmhouse Chicken Soup

 Farmhouse Chicken Soup
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!
10-12 ServingsPrep: 30 min. Cook: 70 min.


  • 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
  • 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


  • 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

2 of 2

Farmhouse Chicken Soup (continued)

Directions (continued)

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