Homemade German Chicken Soup with vegetables (Hühnersuppe)

5 from 2 votes

Homemade German Chicken Soup with vegetables (Hühnersuppe)

This authentic German chicken soup will warm you from the inside. A homemade broth as a base is the key to the delicious flavor. You can use any vegetables you like to complete the soup.

Course Side Dish, Soup

Cuisine German

Prep Time 20

Cook Time 1 40

Total Time 2

Servings people

Calories 546kcal

Author by Marita Sinden

Equipment

1 large pot 5 liters

Ingredients

For the broth

3.5 lb whole chicken 1.5 kg / 3.5 lb
2 teaspoon salt
½ leek
2 carrots
1 onion
¼ celery root
fresh parsley
1 teaspoon peppercorns
2 bay leaves

For the soup

½ leek
3 carrots
2 cups peas
⅓ cauliflower head
1 cups German soup noodles
fresh parsley leaves

Metric - US Customary

Instructions

Wash the chicken under running water. Then place it in a large pot and cover it with about 2.5 liters/ 11 cups of water and 2 teaspoons of salt. Bring to a boil and skim off the froth/scrum that builds up on the surface. This will make for a clear soup afterward. The foam at the beginning is the worst, so I like to first boil the chicken on its own as it makes it easier to skim without the other vegetables in the way.
3.5 lb whole chicken, 2 teaspoon salt
Peel the onion and roughly chop the broth vegetables, parsley, bay leaves, and peppercorns. Place in the pot with the chicken and leave to simmer for approximately 90 minutes with the lid off. You will need to skim off the scum that rises off the surface intermittently.
½ leek, 2 carrots , 1 onion, ¼ celery root , fresh parsley , 1 teaspoon peppercorns, 2 bay leaves
In the meantime, you can peel carrots, cauliflower, and leek (or whatever vegetables you choose to use) and chop them into bitesize pieces.
½ leek, 3 carrots , ⅓ cauliflower head
After the cooking time, remove the chicken from the pot and set aside to slightly cool. Remove the vegetable solids, bay leaves, and peppercorns, from the soup broth and discard. Strain the broth with a fine-meshed sieve or a cheesecloth- then place back in the pot.
Remove the chicken meat from the carcass, discarding the skin, any fat or grizzle. Roughly chop the meat into bite-sized pieces and return to the pot.
Add the fresh vegetables and peas and boil until cooked- this should take between 10-15 minutes.
2 cups peas
In a separate pot, boil the soup noodles (or whatever pasta you are using) until al dente. Add the noodles to the soup just before serving. (if you want to keep leftover soup, I advise not to add all the noodles to the soup, as otherwise the pasta will become mushy).
1 cups German soup noodles
Before serving sprinkle the soup with fresh parsley.
fresh parsley leaves

Nutrition