Best 2 Farmhouse Chicken Soup Recipes

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Embrace the warmth and comfort of Farmhouse Chicken Soup, a classic dish that embodies the essence of rustic, home-cooked goodness. This hearty and nourishing soup is a delightful blend of tender chicken, savory vegetables, and a rich, flavorful broth that is sure to tantalize your taste buds. As you savor each spoonful, you'll be transported to a cozy farmhouse kitchen, where the aroma of roasted chicken and fresh herbs fills the air. Within this article, you'll find a collection of Farmhouse Chicken Soup recipes that cater to diverse dietary preferences and cooking styles. Whether you prefer a traditional approach using a slow cooker or a modern twist with an Instant Pot, there's a recipe here that will satisfy your cravings. So grab your apron, gather your ingredients, and embark on a culinary journey that celebrates the timeless flavors of Farmhouse Chicken Soup.

Let's cook with our recipes!

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.

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.

Tips:

  • Choose the right chicken. A whole chicken, cut into pieces, is the best choice for this soup. If you don't have a whole chicken, you can use boneless, skinless chicken breasts or thighs.
  • Use a variety of vegetables. The more vegetables you use, the more flavorful the soup will be. Some good choices include carrots, celery, onions, potatoes, and peas.
  • Don't overcrowd the pot. If you add too much chicken and vegetables to the pot, the soup will be watery and bland. Add the ingredients in batches, if necessary.
  • Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a bay leaf or two for extra flavor.
  • Serve the soup hot. Farmhouse chicken soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Farmhouse chicken soup is a classic comfort food that is easy to make and loved by people of all ages. With its simple ingredients and hearty flavor, this soup is sure to become a favorite in your home. So next time you're looking for a warm and satisfying meal, give this recipe a try. You won't be disappointed.

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