Farmhouse Chicken Soup Recipes

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FARMHOUSE CHICKEN SOUP



Farmhouse Chicken Soup image

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

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

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



Chicken Veggie Soup image

Provided by Nancy Fuller

Categories     main-dish

Time 7h5m

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
Two 6-ounce boneless, skinless chicken breasts, cubed
1 cup quinoa, rinsed
2 stalks celery, chopped
2 carrots, diced
1 sweet potato, cubed
1 small yellow onion, diced
1 Yukon gold potato, cubed
Kosher salt and ground black pepper
6 cups Beef Bone Broth, recipe follows
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
3 leaves kale, cut into ribbons
4 pounds beef bones, including marrow, knuckles and feet
1 tablespoon tomato paste
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 head garlic, sliced in half
1 yellow onion, cubed
1 tablespoon peppercorns
2 sprigs fresh thyme
2 bay leaves

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



Chicken and Rice Soup image

Provided by Nancy Fuller

Categories     appetizer

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 19

1 leftover roast chicken carcass, meat picked off (reserve for the stew)
1/2 teaspoon kosher salt
8 black peppercorns
2 stalks celery, cut into chunks
1 bay leaf
1 carrot, cut into chunks
1 onion, cut into chunks
2 tablespoons olive oil
3 cloves garlic, chopped
2 carrots, unpeeled and diced
2 stalks celery, diced
1 onion, diced
1 cup chopped kale
Kosher salt and freshly ground black pepper
2 cups canned plum tomatoes
2 cups leftover cooked long-grain brown rice
1 cup leftover chicken meat, chopped
Chopped fresh parsley, for serving
Grated Parmesan, for serving

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



Farmhouse Chicken image

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

2 packages (6 ounces each) stuffing mix
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup milk
2 celery ribs, chopped
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper

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 :

FARMHOUSE CHICKEN AND CORN CHOWDER



Farmhouse Chicken and Corn Chowder image

Make and share this Farmhouse Chicken and Corn Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 7h

Yield 8 serving(s)

Number Of Ingredients 18

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme (or 1/2 t. dried)
1/4 cup all-purpose flour
5 cups low sodium chicken broth
1 lb red potatoes, scrubbed and cut into 1/2-inch chunks
1 carrot, peeled and sliced 1/4-inch thick
2 bay leaves
1 1/2 lbs boneless skinless chicken thighs, trimmed
salt
pepper
1 red bell pepper, cut into 1/2-inch pieces
1 (15 ounce) can creamed corn
1/2 cup heavy cream
2 teaspoons minced canned chipotle chili in adobo seasoning
3 tablespoons minced fresh basil or 3 tablespoons cilantro

Steps:

  • Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
  • Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
  • Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
  • Stir in flour and cook for 1 minute.
  • Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
  • Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
  • Season chicken with salt and pepper and nestle into slow cooker.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  • Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
  • Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
  • In separate bowl, microwave cream corn until hot, about 3 minutes.
  • Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
  • Stir in basil, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 321.6, Fat 13.4, SaturatedFat 5.2, Cholesterol 92.6, Sodium 337.1, Carbohydrate 29.2, Fiber 2.9, Sugar 5.2, Protein 23.4

FARMHOUSE CHICKEN CORNBREAD CASSEROLE



Farmhouse Chicken Cornbread Casserole image

Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love.

Provided by Blair Lonergan

Categories     Dinner

Time 1h5m

Number Of Ingredients 10

1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
¾ cup milk
4 cups cooked, diced chicken
1 cup grated cheddar cheese
1 (8.5 oz) box corn muffin mix (such as Jiffy brand)
1 (14.75 oz) can cream style corn
⅓ cup sour cream
1 egg
2 tablespoons melted butter

Steps:

  • Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
  • In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
  • Pour chicken mixture into prepared baking dish.
  • In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
  • Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it's cooked through. Let stand for about 5-10 minutes, then serve!

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 445 kcal, Carbohydrate 37 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 114 mg, Sodium 993 mg, Fiber 3 g, Sugar 10 g

FARMHOUSE CHICKEN SOUP WITH SPAETZLE



Farmhouse Chicken Soup With Spaetzle image

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

1 broiler (3 to 3 1/2 pounds) or 1 broiler-fryer chicken (3 to 3 1/2 pounds)
1 broiler (3 to 3 1/2 pounds) or 1 broiler-fryer chicken (3 to 3 1/2 pounds)
2 cups water
6 1/2 cups chicken broth (lo-sodium, if desired)
1 1/2 tablespoons butter
1 large onion, chopped
1/2 cup chopped celery
1 cup diced carrot
2 garlic cloves, finely minced
2 teaspoons salt (can use less, if desired)
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 (or 1 teaspoon dried)

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

PRESSURE COOKER FARMHOUSE CHICKEN SOUP



Pressure Cooker Farmhouse Chicken Soup image

I wanted a chicken soup recipe that was rich in flavor, without having to add chicken bouillon to the stock This soup more than delivered a flavorful broth, with plenty of chicken and vegetables. I have made this recipe multiple times, and I keep some in the freezer for those nights when we want a comforting soup-- or one of us is getting a cold. It's perfection for the Instant Pot-- or this can be made on the stove top.Recipe adapted from America's Test Kitchen "Pressure Cooker Perfection"

Provided by Debby - www.AFeastfortheEyes.net

Categories     Soup

Time 55m

Number Of Ingredients 14

1 tablespoon vegetable or extra-virgin olive oil
1 onion (chopped fine, about one large yellow onion.)
3 garlic cloves (minced)
1 teaspoon minced fresh thyme (or 1/4 teaspoon. dried thyme)
6 to 8 cups water (depends on the size of your pressure cooker)
4 carrots (peeled and sliced 1/2 inch thick)
2 celery ribs (sliced 1/2 inch thick)
2 tablespoons soy sauce
1 bouquet garni made with a few sprigs of fresh parsley and a bay leaf tied with kitchen string (optional but adds extra flavor)
1 4 -pound whole chicken, giblets discarded, or, a chicken cut-up, but NOT boneless, 2 breasts with four legs
NOTE: I use2 chicken breasts, bone-in and either 2 thighs or 2 drumsticks any combo instead of buying a whole chicken
Salt and pepper
4 ounces 2 2/3 cups wide egg noodles (I used extra wide.)
1/4 cup minced parsley

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. NOTE: I sometimes add dried thyme, and that is fine. If using the fresh springs of thyme, I omit this step and toss the bouquet on top of the chicken, and remove it once the soup is finished.
  • 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 SOUP function and it works perfectly.
  • 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.)
  • OPTIONAL: 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 used 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.

PRESSURE COOKER FARMHOUSE CHICKEN NOODLE SOUP RECIPE - (4.4/5)



Pressure Cooker Farmhouse Chicken Noodle Soup Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 14

1 tablespoon vegetable or extra-virgin olive oil
1 onion, chopped fine, about one large yellow onion.
3 garlic cloves, minced
1 teaspoon minced fresh thyme, or 1/4 teaspoon. dried thyme
6 to 8 cups water, depends on the size of your pressure cooker
4 carrots, peeled and sliced 1/2 inch thick
2 celery ribs, sliced 1/2 inch thick
2 tablespoons soy sauce
1 bouquet garni made with a few sprigs of fresh parsley and a bay leaf tied with kitchen string (optional but adds extra flavor)
1 (4 -pound) whole chicken, giblets discarded, or, a chicken cut-up, but NOT boneless, 2 breasts with four legs
(NOTE: I use2 chicken breasts, bone-in and either 2 thighs or 2 drumsticks any combo instead of buying a whole chicken)
Salt and pepper
4 ounces (2 2/3 cups) wide egg noodles (I used extra wide.)
1/4 cup minced parsley

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.

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