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.
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
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
CHICKEN AND RICE SOUP
Provided by Nancy Fuller
Categories appetizer
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the leftover roast chicken stock: Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking.
- For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes. Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.
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 Allrecipes Member
Time 1h40m
Yield 10
Number Of Ingredients 17
Steps:
- Place the chicken and water in a Dutch oven or soup kettle. 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 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 395.4 calories, Carbohydrate 18.2 g, Cholesterol 140.3 mg, Fat 22 g, Fiber 1.3 g, Protein 29.3 g, SaturatedFat 6.4 g, Sodium 627.6 mg, Sugar 2.1 g
KENTUCKY FARMHOUSE CHICKEN NOODLE SOUP
I have changed my Mother's recipe to suit my tastes as an adult, but this soup brings back great memories of cold rainy nights in Kentucky. My Mom used to make chicken noodle soup for us when it was cold outside. So this is my version! Really you can put anything that you have left over in the fridge and I always make a large batch and freeze it in individual servings. Then when its cold here in Colorado, I just defrost my chicken noodle soup and I have a nice warm comforting bowl full!
Provided by kiddoinky
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in Dutch oven or large pot.
- Add onions and saute until translucent.
- Add garlic and saute for about 1 minute or until you smell the garlic.
- Put the carrots, sweet potato, celery, and mushrooms into the dutch oven. Saute for about 15 minutes or until vegetables are cooked, but not mushy.
- Add the chicken broth and if needed enough water to cover the vegetables.
- Stir in chicken, cilantro, fresh thyme, basil, bay leaves, cumin, pepper flakes, pasta, kosher salt, and fresh ground pepper.
- Bring the soup to a boil. Turn burner to low and allow to simmer covered for about 20 minutes or until pasta is al dente. (Time to cook pasta may differ depending on where you live.).
- Uncover and continue to cook for about 10 minutes or until vegetables are done to your liking.
- Taste soup for seasoning adjustments.
- Serve in bowls with warm crusty bread!
Nutrition Facts : Calories 279.8, Fat 8.8, SaturatedFat 2.1, Cholesterol 30.9, Sodium 967.4, Carbohydrate 29.4, Fiber 2.6, Sugar 3.5, Protein 19.9
PRESSURE COOKER FARMHOUSE CHICKEN NOODLE SOUP RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Heat oil in pressure cooker pot over medium heat until shimmering (For the Instant Pot, I use the saute button). Add the onion (and a pinch of salt) and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Be careful not to brown the garlic. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast-side up, in the pot (or just add cut-up chicken parts). Putting the chicken breast side up ensures more even cooking of the chicken. NOTE: I have now opted to buy a cut up chicken, as this makes shredding the cooked meat a lot easier to do. After adding the chicken, be sure that the contents of the pot do not exceed the max fill level of your pressure cooker.) Lock pressure cooker lid in place and bring to high pressure over medium-high heat for a stove top PC. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. NOTE: For the Instant Pot, set on manual for 20 minutes, on HIGH. Remove pot from heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you. (Follow your pressure cooker's manual for quick-release instructions.) NOTE: The first time I filled my pot with 8 cups of water, which was just below the max line. When I did a manual pressure release, a lot of liquid spurted out-- and I had to put a towel around the lid, so as not to risk being burned by hot liquid. Be careful! Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. (I went for big chunks of chicken.) Using a large spoon, skim excess fat from the surface of the soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. *NOTE: I do NOT cook my noodles in with the soup. Instead, I cook the noodles in salted water, separately, then rinse and drain. If you use a bouquet garni, and a cheese cloth with peppercorns, toss that, too. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve. NOTE: If cooking noodles separately (highly recommended by me), place some noodles in a bowl, and then the broth, with chicken meat and vegetables to serve. Garnish with parsley. TASTING NOTES: At first, I wasn't sure if adding soy sauce was all that great. My family loved it. The next day, the soup took on a whole new life, and it tasted even better! This is now my "go to" chicken soup recipe, and I keep a quart or two in the freezer at all times. This recipe can easily be adapted to a regular stove top stock pot, so no worries if you don't own a pressure cooker. I use an Instant Pot Electric Pressure Cooker and it has become a regular cooking tool in my kitchen. I was surprised to find so many internet recipes for pressure cooker chicken soup includes adding bouillon or chicken stock! Really? Why can't I use a whole chicken, add vegetables, herbs and aromatics to get a soup that has plenty of flavor? Well, thanks to America's Test Kitchen "Pressure Cooker Perfection" I achieved that-- and the secret ingredient (that I was dubious about) actually gave the broth a depth of flavor that tasted even better the next day. I made a couple of tweaks in the recipe and this is now my "go to" chicken noodle soup recipe.
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 CHICKEN
This dish gets its great flavor from dressed-up canned soup and its ease of preparation from stuffing mix. In less than an hour, I can assemble this casserole, bake it and put it on the table.- Alice Faye Ellis, Elkton, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts :
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