Rustic Farmhouse Chicken Soup with Homemade Spaetzle
Warm your soul with this Rustic Farmhouse Chicken Soup, a delightful blend of tender chicken, fresh vegetables, and savory spices simmered to perfection. Topped with homemade spaetzle, this hearty soup is ideal for chilly winter evenings or as a comforting meal anytime. Serve it with a side of crusty bread for a satisfying dinner that the whole family will love. This recipe not only nourishes the body but also fills the heart with warmth and joy.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
broiler or broiler-fryer chicken
1 (3 to 3 1/2 pounds) (whole)
water
2 cups (none)
chicken broth
6 1/2 cups (lo-sodium if desired)
butter
1 1/2 tablespoons (melted)
large onion
1 (chopped)
celery
1/2 cup (chopped)
carrot
1 cup (diced)
garlic cloves
2 (finely minced)
salt
2 teaspoons (to taste)
pepper
1/2 teaspoon (to taste)
poultry seasoning
1/2 teaspoon (none)
crushed red pepper flakes
1/4 teaspoon (none)
all-purpose flour
1 1/2 cups (none)
salt
1/2 teaspoon (for spaetzle)
baking powder
1/8 teaspoon (none)
ground nutmeg
1/8 teaspoon (none)
eggs
2 (well beaten)
milk
1/2 cup (none)
fresh parsley
1 tablespoon (minced (or 1 teaspoon dried))
Instructions
1
In a large Dutch oven, combine the chicken, water, and chicken broth. Bring to a rolling boil over medium-high heat.
2
While the broth is heating, melt the butter in a skillet over medium heat. Add the chopped onion, celery, and diced carrots. Sauté the vegetables for about 3 minutes until they begin to soften.
3
Stir in the minced garlic and continue to sauté for an additional 2 minutes until fragrant.
4
Add the sautéed vegetable mixture to the boiling chicken broth, then season with salt, pepper, poultry seasoning, and crushed red pepper flakes. Reduce the heat to low, cover, and allow the soup to simmer for 1 to 1.5 hours, or until the chicken is tender and the flavors are well developed.
5
Once cooked, carefully remove the chicken from the broth and allow it to cool slightly. While it cools, skim off any excess fat from the surface of the broth.
6
Discard the chicken bones and skin, then shred the remaining chicken meat into bite-sized pieces. Return the shredded chicken to the pot and keep warm over low heat.
7
To prepare the spaetzle, in a medium bowl, whisk together the flour, salt, baking powder, and ground nutmeg. Add the beaten eggs, milk, and chopped parsley, mixing until a thick batter forms.
8
Bring the soup back to a gentle simmer. Using a rubber spatula, press the spaetzle batter through a large-hole grater or colander directly into the simmering broth. Allow the spaetzle to cook uncovered for about 10 minutes, or until they float to the top, indicating they are done.
9
Serve the soup hot, garnished with additional fresh parsley if desired, alongside crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Farmhouse Chicken Soup?
It is a hearty and comforting soup made with tender chicken, fresh vegetables, savory spices, and homemade German-style dumplings called spaetzle.
What kind of chicken is best for this recipe?
A whole broiler or broiler-fryer chicken, weighing approximately 3 to 3.5 pounds, is recommended for the best flavor and texture.
How long does the soup need to simmer?
The soup should simmer for 1 to 1.5 hours until the chicken is tender and the flavors have fully developed.
What vegetables are included in the farmhouse soup?
The recipe features a classic blend of chopped onion, celery, diced carrots, and finely minced garlic.
What are the primary seasonings used?
The broth is seasoned with salt, pepper, poultry seasoning, and a pinch of crushed red pepper flakes for a subtle warmth.
What is spaetzle?
Spaetzle is a type of small, rustic dumpling or noodle made from a simple batter of flour, eggs, and milk, traditionally found in German cuisine.
How do you make the spaetzle batter?
The batter is made by whisking flour, salt, baking powder, and nutmeg, then mixing in beaten eggs, milk, and chopped parsley until thick.
How do I form the spaetzle dumplings?
You can press the thick batter through a large-hole grater or a colander directly into the simmering broth.
How long do the spaetzle take to cook?
They take about 10 minutes to cook; you will know they are done when they float to the surface of the soup.
Should I sauté the vegetables before adding them to the soup?
Yes, sautéing the onions, celery, and carrots in butter for a few minutes helps soften them and release their natural flavors.
Do I need to remove the chicken bones?
Yes, once the chicken is cooked, remove it from the pot, discard the skin and bones, and shred the meat before returning it to the soup.
Can I use low-sodium broth?
Yes, the recipe specifically mentions that low-sodium chicken broth can be used if you prefer to control the salt content.
What is the role of nutmeg in the spaetzle?
A small amount of ground nutmeg adds a traditional, warm aromatic flavor that is characteristic of authentic spaetzle.
Is this soup spicy?
It has a very mild heat from the 1/4 teaspoon of crushed red pepper flakes, but it is generally considered a savory comfort food.
Can I use dried parsley instead of fresh?
Yes, you can substitute 1 tablespoon of fresh minced parsley with 1 teaspoon of dried parsley in the spaetzle batter.
What should I serve with this chicken soup?
It is best served hot alongside a side of crusty bread to soak up the savory broth.
Do I need to skim the fat from the broth?
Yes, it is recommended to skim off any excess fat from the surface of the broth after the chicken has finished simmering.
How much liquid is required for the base?
The recipe uses a combination of 2 cups of water and 6.5 cups of chicken broth.
Why is baking powder used in the spaetzle?
A tiny amount (1/8 teaspoon) of baking powder helps the dumplings become slightly lighter and fluffier.
Can I use pre-cooked chicken?
While you can, simmering a whole chicken as the recipe suggests creates a much richer and more authentic farmhouse-style broth.
How many garlic cloves are in the recipe?
The recipe calls for two finely minced garlic cloves to be sautéed with the other vegetables.
What equipment do I need for the soup?
A large Dutch oven is ideal for the soup, and a skillet is needed for sautéing the vegetables.
How thick should the spaetzle batter be?
It should be a thick batter—thick enough to hold its shape but soft enough to be pressed through the holes of a grater or colander.
When do I add the garlic to the vegetables?
Add the minced garlic after the onion, celery, and carrots have sautéed for about 3 minutes, then cook for 2 more minutes until fragrant.
Can I add more salt?
Yes, the recipe suggests 2 teaspoons of salt but notes you should adjust it to your personal taste.
Is the spaetzle cooked uncovered?
Yes, the recipe specifies allowing the spaetzle to cook uncovered for about 10 minutes in the simmering broth.
What is poultry seasoning?
It is typically a blend of dried herbs like sage, thyme, rosemary, and marjoram that complements chicken dishes perfectly.
Can children eat this soup?
Yes, it is a very family-friendly meal, though you may reduce the red pepper flakes if your children are sensitive to spice.
How do I garnish the soup?
You can garnish the finished soup with additional fresh parsley for a burst of color and freshness.
What makes this soup 'Rustic'?
The use of a whole chicken, hand-formed irregular dumplings, and simple, hearty vegetables gives it a traditional farmhouse feel.