Best Mennonite Style Chicken Broth Recipes

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MENNONITE NOODLE SOUP



Mennonite Noodle Soup image

This is a recipe from my Mother in Law who was from a Mennonite family in Manitoba. This soup Is common there, and they just call it simply "Noodle Soup". This will be unlike any other Chicken Noodle you have had. There are healing qualities in the cinnamon and anise, a great elixer for colds/flu. I love it, hope you do too!

Provided by Leslie

Categories     Clear Soup

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 8

1 (3 -4 lb) roasting chickens
2 quarts chicken broth (premade or store bought will do)
2 bay leaves
1 pinch pepper
1/2 cinnamon stick
3 whole star anise (if you can't find star anise seed in it's whole form, then use anise seed, take a spice ball and fil)
3 tablespoons butter
fine egg noodles, the really thin skinny kind

Steps:

  • Skin the chicken so it is not so fatty.
  • Put chicken and broth in a big pot.
  • Add anise, bay leaves, pepper and cinnamon stick.
  • Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
  • Add butter and simmer for about 1/2 hour.
  • Remove the chicken and pull meat off carcass, place in a separate bowl.
  • Skim off any remaining fat from broth.
  • Cook your noodles in clean water and place in another separate bowl.
  • To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.

CABBAGE BORSCHT MENNONITE SOUP



Cabbage Borscht Mennonite Soup image

This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.

Provided by Alea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 14

2 pounds beef soup bones
2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 ½ tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
½ star anise
1 teaspoon salt
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream

Steps:

  • Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
  • Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g

MATZO BALL SOUP



Matzo Ball Soup image

This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. -Julia Sherman, New Market, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 12 servings.

Number Of Ingredients 14

1 broiler/fryer chicken (3 to 4 pounds)
1 can (14-1/2 ounces) chicken broth
1-3/4 teaspoons kosher salt, divided
1 pound carrots, coarsely chopped
6 celery ribs, coarsely chopped
1/2 cup coarsely chopped sweet onion
2 garlic cloves, minced
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
MATZO BALLS:
2 eggs
2 tablespoons canola oil
1 package (5 ounces) matzo ball mix
1/4 cup finely chopped onion

Steps:

  • Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.

Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 509mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

CHICKEN CORN SOUP WITH RIVELS



Chicken Corn Soup With Rivels image

This is an old Mennonite recipe that I have had for years. It is very tasty and comforting in those long cold winter months! Cook time is approximate, depending on how long it takes for your chicken to get tender, which of course depends on whether you use chicken pieces or an old hen!!

Provided by MarieRynr

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 cut up chicken, about 1 1/2 to 2 lbs (you can use pieces, but old hens have the best flavour)
4 quarts cold water
1/2 cup cut up celery & leaves
1 medium onion, sliced
2 (11 ounce) cans canned corn niblets
2 hard-boiled eggs, chopped
salt and pepper
4 tablespoons chopped parsley
1 cup flour
1 egg, beaten
1 tablespoon milk, if necessary

Steps:

  • Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
  • Remove chicken from broth.
  • Discard skin and cut meat into bite size pieces.
  • Put back into broth.
  • Add everything else except for chopped egg and parsley.
  • Bring to a boil.
  • Cook for 15 minutes until vegetables are soft, while you make the rivels.
  • Make the rivels by rubbing flour and egg together into crumbs.
  • Add milk if necessary.
  • Should be dry and crumbly.
  • Drop into boiling soup, stirring to prevent clumping.
  • Cover and simmer for 7 minutes.
  • Add chopped egg and parsley.
  • Serve and pass cream to be poured into soup.

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

WONTON SOUP ALA COLLEGE INN CHICKEN BROTH



Wonton Soup Ala College Inn Chicken Broth image

Got this recipe from back of label on College Inn Chicken Broth. I love Wonton Soup and finally have a recipe!

Provided by Nana Lee

Categories     Clear Soup

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

24 -30 wonton wrappers
3/4 lb ground pork
2 tablespoons minced celery
2 tablespoons minced green onions
1 egg
2 tablespoons soy sauce
1 1/2 teaspoons white wine
1/2 teaspoon sesame seed oil
1/8 teaspoon salt
1 dash white pepper
1 (48 ounce) can chicken broth
1 1/2-2 tablespoons soy sauce
1 chopped scallion

Steps:

  • TO MAKE THE WONTONS:.
  • In a medium bowl mix filling ingredients thoroughly.
  • Cover wonton wrappers with damp cloth. Remove only a few at a time to fill.
  • Moisten each with water; place 1 tsp filling in center of each. Fold over in triangle shape and seal. Take the long folded side and fold it down on itself once more. Take the 2 long points and bring them together at the back of the wonton. Seal with a bit of water.
  • TO COOK THE WONTONS:.
  • In medium sauce pan bring 2 quarts of water to a boil (1st boil).
  • Add wontons, stir. Cover and return to boil (2nd boil).
  • Add 1 cup cold water and return to boil again (3rd boil).
  • FOR THE SOUP:.
  • In large pan bring broth to a boil. Add soy sauce and cooked wontons, return to boil.
  • Garnish with green onions. Serve.

Nutrition Facts : Calories 458.9, Fat 22.6, SaturatedFat 7.9, Cholesterol 112.2, Sodium 2416.6, Carbohydrate 30.8, Fiber 1.2, Sugar 1.6, Protein 29.9

CHICKEN GRAVY



Chicken Gravy image

This is a quick and easy chicken gravy for roasted chicken or baked chicken of any kind. It also goes perfectly with mashed potatoes! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 1-1/2 cups

Number Of Ingredients 7

Chicken drippings
1 to 1-1/2 cups chicken broth
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

Nutrition Facts : Calories 98 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 255mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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