Best German Chicken Soup Recipes

MOM'S VEGETABLE SOUP WITH CHICKEN OR BEEF(GERMAN GEMUSE SUPPE)

Steps:

• To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil; cover, then simmer about 1 to 1 1/2 hours until beef or chicken is almost done.
• Remove meat bone or chicken to a plate and let cool enough to handle. Strip meat from the bones into chunks (discard bones), and set aside.
• Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a boil; cover and simmer 5 to 10 minutes.
• Add the potatoes and the chunks of meat from the cooled soupbone or the chicken; cover and simmer about 35 minutes longer.
• Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.
• Serve steaming hot with a crusty French bread or rolls and butter.
• Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well.
• VARIATIONS: May add about 6 oz. frozen peas at same time as cauliflower (increase cooking time by about 5 minutes to compensate for the cold peas). I also sometimes add a cup or two of fresh sliced zucchini and/or green beans a few minutes after adding the cauliflower. Also good with sliced hot dogs or kielbasa sausage added during the last 5 minutes or so of cooking time (enough time to heat through).

GRANDMA'S OLD WORLD GERMAN CHICKEN SOUP & DUMPLINGS

Steps:

• Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
• Add the water to the chicken, season to taste and cook slowly for several hours.
• An hour or so before serving time, make soup balls as follows:
• Soak bread in warm milk. Bread should be moist, but not soggy.
• If using, fry onion and bacon in butter until onion is tender (If not using skip to step 7).
• Stir onion and bacon into moist bread.
• Add parsley flakes, eggs, salt and pepper to bread.
• Stir to combine all ingredients.
• Shape into large dumplings.
• Drop into boiling soup.
• Simmer uncovered, for 20 minutes, or until dumplings rise to surface.

GERMAN CREAM OF CHICKEN SOUP: SUPPE, HEIDELBERGER ART

Steps:

• Combine stock or bouillon and water in large kettle; add sugar and rice or barley.
• Rinse chicken; drain; pat dry.
• Rub lightly with salt.
• Place chicken in bouillon kettle.
• Cover; bring to a boil.
• Lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours.
• Remove chicken.
• Strain broth through colander, mashing rice or barley through with liquid.
• Melt butter or chicken fat in soup kettle; blend flour smoothly with it.
• Stir strained soup into fat and flour mixture.
• Let cook 30 minutes, stirring frequently.
• Add 1 cup cream; stir and bring to a gentle boil, but do not let boil.
• Beat yolks with remaining 1/4 cup cream and stir into soup.
• Add salt and pepper if needed.
• In each soup plate put a few even strips of breast of the boiled chicken.
• Pour hot soup over.
• Soup should be creamy, pale yellow, but not too thick.
• Serves 6.
• Luchow’s German Cookbook.

GERMAN CHICKEN SOUP

Steps:

• Fill a large pot with water and bring to a boil.
• Add chicken and vegetables (except leeks and parsley).
• Add salt, pepper and bouillon cubes as well as Maggi.
• Cook for 1-2 hours until chicken starts falling off the bone.
• Remove the chicken from the pot and let cool off until you can strip it off the bones and put back into the pot.
• In the meantime add the sliced leeks and any other frozen vegetables you like (corn, peas, brussel sprouts or frozen cauliflower work well).
• Add noodles and fresh parsley and cook all for another 10 - 15 minutes.
• Season to taste and serve with fresh baguette.