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 VEGGIE SOUP
Steps:
- Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
- Preheat the oven to 450 degrees F.
- Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
- Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
- Strain the broth through a colander into a bowl (discard the bones and vegetables).
Nutrition Facts : Calories 179, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 212 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 15 grams, Sugar 2 grams
FARMHOUSE CHICKEN SOUP WITH SPAETZLE
This is a hearty soup topped with spaetzle, which our family loves. It is great to have on a cold winter day, or if we are not too hungry we have the soup for dinner with some crusty bread on the side. Enjoy!
Provided by TasteTester
Categories Poultry
Time 2h35m
Yield 3 quarts, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
- 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 while preparing spaetzle.
- 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 the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
Nutrition Facts : Calories 244.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 80.6, Sodium 1158.8, Carbohydrate 18.7, Fiber 1.3, Sugar 1.9, Protein 19.3
CREAMY CHICKEN CHOWDER
Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
- Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
- Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.
FARMHOUSE-FRESH CHICKEN SOUP
Make and share this Farmhouse-Fresh Chicken Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h36m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a big soup pot, heat oil over med-high heat.
- Add onion and saute until softened, about 6 minutes.
- Add carrots, leeks, squash, garlic, celery, thyme, salt, and pepper to taste; saute until softened, about 5 minutes.
- Add wine and cook until almost evaporated, about 5 minutes.
- Add stock and potatoes; bring to a boil.
- Cover, decrease heat to low and simmer gently until potatoes are almost tender, about 15 minutes.
- Add asparagus, spinach, peas, and chicken; simmer until vegetables are tender and chicken is no longer pink inside, about 5 minutes.
- Add lemon juice and cayenne; taste and adjust seasoning with salt and black pepper, if needed.
- Ladle into heated bowls and garnish with parsley.
Nutrition Facts : Calories 370.6, Fat 6.9, SaturatedFat 1.3, Cholesterol 24.3, Sodium 644.4, Carbohydrate 55.7, Fiber 7.7, Sugar 9.3, Protein 18
More about "farmhouse fresh chicken soup food"
FARMHOUSE CHICKEN AND RICE SOUP - THE SEASONED MOM
From theseasonedmom.com
Reviews 1Category SoupCuisine AmericanTotal Time 1 hr 20 mins
- Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook until browned on both sides, about 6 minutes per side. Remove chicken to a plate.
- Leave about 1 tablespoon of fat in the pot; drain off the rest. Saute the onion, celery and carrots in the same pot over medium-high heat until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add bay leaf, thyme, rosemary and chicken stock. Return chicken to the pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer until chicken is tender and cooked through, about 35-40 minutes.
OLD-FASHIONED CHICKEN AND DUMPLING SOUP - THE …
From theseasonedmom.com
Cuisine American, SouthernTotal Time 2 hrs 30 minsCategory Dinner, LunchCalories 373 per serving
CHICKEN VEGETABLE SOUP - THE SEASONED MOM
From theseasonedmom.com
IRISH CHICKEN FARMHOUSE SOUP | 12 TOMATOES
From 12tomatoes.com
FARMHOUSE CHICKEN AND RICE SOUP | FAVEHEALTHYRECIPES.COM
From favehealthyrecipes.com
FARMHOUSE CHICKEN AND RICE SOUP | RECIPELION.COM
From recipelion.com
BEST EVER FARM HOUSE CHICKEN SOUP • YOUR GOOD LIFE
From yourgoodlife.com.au
IRISH CHICKEN FARMHOUSE SOUP – LIVE PLAY EAT
From liveplayeat.com
FARMHOUSE CHICKEN AND NOODLES - THE SEASONED MOM
From theseasonedmom.com
FARMHOUSE CHICKEN CHOWDER | RECIPELION.COM
From recipelion.com
CREAMY CHICKEN AND WILD RICE SOUP - FARMHOUSE ON BOONE
From farmhouseonboone.com
FARMHOUSE SOUP - JULES OF THE KITCHEN
From julesofthekitchen.com
FRESH FARMHOUSE CHICKEN SOUP CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
HOW TO MAKE THE BEST INSTANT POT FARMHOUSE CHICKEN NOODLE SOUP
From afeastfortheeyes.net
SLOW-COOKER FRENCH-STYLE CHICKEN SOUP
From taste.com.au
CHICKEN AND DUMPLINGS SOUP FROM SCRATCH | MODERN FARMHOUSE …
From modernfarmhouseeats.com
NIGEL SLATER’S FRESH SOUP RECIPES FOR SPRING | FOOD | THE GUARDIAN
From theguardian.com
CREAMY CHICKEN AND CHEESE TORTELLINI SOUP - MODERN FARMHOUSE …
From modernfarmhouseeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love