Farmhouse Chicken Soup

Total Time Prep: 30 min. Cook: 70 min.
Yield 10-12 servings (about 3 quarts)
Test Kitchen Approved
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!

Ingredients

  • 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
  • SPAETZLE:
  • 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

Directions

  1. 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.
  2. 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.
  3. 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

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

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!
Recipe Creator

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