Thursday, February 11, 2016

{soups-salads-and-salad-dressings} Farmhouse Chicken Soup Recipe


Farmhouse Chicken Soup Recipe

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!

TOTAL TIME: Prep: 30 min. 
Cook: 70 min. 
MAKES: 10-12 servings


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 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.

Originally published as Farmhouse Chicken Soup in Country December/January 2003, p51

             Beth Layman  :)

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