Farmhouse Fresh Chicken Soup Recipes

FARMHOUSE CHICKEN SOUP

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.

FARMHOUSE-FRESH CHICKEN SOUP

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.

KENTUCKY FARMHOUSE CHICKEN NOODLE SOUP

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!