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Easy Meals - Farmhouse Chicken Soup
How To Make Farmhouse Chicken Soup
This easy-to-make Farmhouse Chicken Soup is a perfect dish for cold winter nights, being warming and filling as well as nutritious and economical.
The basic recipe can be readily adapted with a number of variations, as described below.
- fresh, whole chicken
- 1 onion
- 2 leeks
- 3 large carrots
- 3 celery sticks
- 5 or 6 small potatoes
- herbs to taste
- pinch of salt and pepper (to taste)
- large pan
- vegetable knife
- chopping board
- large plate
Wash the chicken, then place it whole in the pan with a diced onion and herbs.
Bring to the boil, then simmer for two hours (approximately) until the meat if beginning to fall off the bones.
Lift the chicken out of the pan onto a large plate, and remove all the bones and skin. Discard these. Some people like to let the contents of the pan cool at this point, so they can run a spoon over the surface of the liquid and scoop off any fat.
Replace the meat into the pan, add all your vegetables, then bring it back to the boil. Let it simmer for an hour (or more, if you wish), then serve with crusty bread.
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Variations on the Recipe!
Which herbs and spices? The choice of herbs used with this Farmhouse Chicken Soup recipe is entirely up to you. Use whatever you have to hand. In the version which appears in the photographs here, I have used dill, turmeric, bay leaves and garlic.
Which vegetables? You don't have to use exactly the same vegetables as I've used here, or the exact same quantities. Look in your fridge and pantry and use whatever is already there. Diced cabbage or quartered Brussel sprouts, chopped swede and turnips also work well with this kind of recipe. Improvise!
Beans and pulses can be pre-soaked overnight then added to the pan. As these can take quite a while to thoroughly cook, I'd add them from the outset.
Noodles can easily replace the potatoes used here, and if you make the soup thinner it would make a warming starter. Noodles have a shorter cooking time than vegetables, so add them when the vegetables are nearly done. Change the kind of herbs and vegetables used, and you've got a Chinese-style soup.
Made too much? Don't waste your tasty Farmhouse Chicken Soup! Put some aside, let it cool then store it in the freezer where it will keep well for months.
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© 2010 Adele Cosgrove-Bray