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!
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10-12 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 210 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.
CHICKEN SOUP WITH SPAETZLE
Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.-Elaine Lange, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 10 servings (2 1/2 quarts).
Number Of Ingredients 19
Steps:
- In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat., Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves. , In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes.
Nutrition Facts : Calories 206 calories, Fat 7g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 829mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
CHICKEN SOUP WITH DILL SPAETZLE
This home-cooked soup takes less than an hour to pull together and will leave you feeling soothed and satisfied. Spaetzle and chicken fortify this vegetable-studded soup, making it a hearty, one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Whisk together flour, 3/4 teaspoon salt, and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk, and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover batter and store in refrigerator up to 1 day.
- Bring chicken, broth, and dill sprig to a boil in a large pot. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs.
- Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Shred chicken into bite-size pieces (discarding bones) and return to pot. Bring to a boil. Working in batches, push batter through the large holes of a colander into broth. Season soup with salt and pepper and serve, topped with more dill sprigs.
SPAETZLE AND CHICKEN SOUP
This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
Provided by CARLY819
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
- When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
- In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
- Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 45.3 g, Cholesterol 222.7 mg, Fat 25.2 g, Fiber 4.3 g, Protein 36.3 g, SaturatedFat 7.2 g, Sodium 648 mg, Sugar 5.3 g
FARMHOUSE SOUP
Make and share this Farmhouse Soup recipe from Food.com.
Provided by Roxxy
Categories Pork
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Dice the carrots, and turnips and white portion of the leeks.
- Melt butter in a large pan. Put in the carrots, turnips, leeks and soften on low heat for 10minutes, stirring occasionally.
- Wash the bacon in cold water and put in a saucepan of water, bring to the boil and simmer for 10minutes on low heat, drain and set aside to cool.
- Finely shred the cabbage, and chop the bacon into cubes.
- Add stock and bacon and cabbage to the vegetables, salt and pepper to taste. Bring to the boil, reduce heat. Cover and simmer gently for about 1hour.
- Cap and string the beans, wash and cut into pieces about 4cm long. Chop the celery and cube the potatoes.
- About 20minutes before end of cooking time, add cubed potatoes and peas to soup and cook further until tender.
- Serve with croûtons (optional) and grated Gruyère Cheese.
EASIEST AND TASTIEST CHICKEN PAPRIKASH WITH SPAETZLE
This recipe originally came on a box of spaetzle, I believe. I've been making it for a long time -- it's so easy.
Provided by Lorraine of AZ
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare spaetzle as directed on package. I cook mine a few minutes longer as I do not like al dente.
- Drain and reserve.
- Brown onion in shortening.
- Add seasonings and chicken and brown ten minutes.
- Add water.
- Cover and simmer slowly until tender.
- Remove chicken and keep warm.
- Add sour cream to sauce and mix well. Add prepared dumplings.
- Arrange chicken pieces on top. Heat for 5 minutes.
- For more gravy: add 1/2 pint of sweet cream to the sour cream.
- Note: For beef or veal paprikash, substitute 3 to 4 pounds boneless diced meat in place of chicken in recipe.
Nutrition Facts : Calories 477.6, Fat 37.7, SaturatedFat 14.7, Cholesterol 128.8, Sodium 1291.4, Carbohydrate 6, Fiber 0.6, Sugar 1.3, Protein 27.9
SPAETZLE
Make and share this Spaetzle recipe from Food.com.
Provided by SuperSpike
Categories Clear Soup
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine flour and salt.
- Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
- Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
- Drain and serve tossed in bread crumbs (optional).
- For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
- Soup version- extrude spaetzle directly into boiling soup.
Nutrition Facts : Calories 195.7, Fat 3.2, SaturatedFat 1.3, Cholesterol 74.8, Sodium 426.7, Carbohydrate 33.3, Fiber 1.1, Sugar 0.2, Protein 7.4
EASY ITALIAN FARMHOUSE CHICKEN
TOTALLY healthy and delicious, TRUE! Creativity can be up to YOU! Colourful, easy...people will think you did slave, HOPE your review is also a rave!
Provided by mickeydownunder
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley etc.)and pepper in bowl or ziplock bag.
- SLICE chicken breasts in half lengthways and then in 2 to 3 pieces across;.
- FLOUR chicken; shake excess off before.
- HEAT pan; then add oil; BROWN chicken and REMOVE.
- Saute garlic, onions, mushrooms and red or green pepper until SOFT.
- ADD diced zucchini, can of diced tomatoes with juice, red wine, lemon juice, lemon rind and brown sugar.
- Bring to a BOIL, reduce to simmer.
- ADD chicken back into large pot on stove and simmer for 1 hour until chicken is tender.
- When done, add black olives and.
- ENJOY!
- NOTE: Recipe might vary depending on size of chicken breasts
- NOTE: Cornflour to Italian season should be 2 Tbsp to 1 Tbsp ratio whatever total amount you use to coat chicken.
- NOTE: Also tried recipe by pouring sauce oven chicken and baking it on low in oven (120 - 150 degrees) and found while it was still tasty, it did not have the same taste/consistency as that done on the stove top.
- NOTE: I covered the chicken while simmering on the stove top but you might need to stir every now and then to make sure it does stick.
Nutrition Facts : Calories 325.9, Fat 14.5, SaturatedFat 1.9, Sodium 206.3, Carbohydrate 36.8, Fiber 6.1, Sugar 12.1, Protein 5.1
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CHICKEN AND HERB SPAETZLE SOUP | KITCHEN CONFIDANTE
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Reviews 145Servings 4Cuisine GermanCategory Dinner, Main Course, Soup
- Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the eggs with the milk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Stir in 3 teaspoons of the fresh herbs. Let it sit in the refrigerator while you start the soup. This can even be done the night before.
- Start the soup: In a large pot, heat olive oil over medium heat. Add the carrots and celery and cook, 2 minutes. Add the chicken stock, chicken breast and onion, bring to a boil and cook for about 20 minutes, or until the chicken is poached. Remove the onion and discard. Take the chicken out of the pot, and when it has cooled slightly, remove the bone and skin and discard. Shred the chicken and return to the soup. Season to taste with salt and pepper.
- Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle and transfer it to the soup. If you wish, you can also drop the spaetzle directly into the soup pot. Stir in the remaining teaspoon fresh herbs. Serve the soup immediately.
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