Oma's Chicken Vegetable Soup Recipe ❤️

➤ by Oma Gerhild Fulson

My chicken vegetable soup recipe, aka Hühner-Gemüsesuppe, is great when you're looking for dinner menu ideas. Use your own stock or buy some. Either way, it'll be ready in no time at all! Comforting deliciousness in a bowl.  Add some fresh crusty bread to dunk into the broth. 

If you're wanting a real German taste, then use some homemade or store-bought spätzle instead. Not much more is needed! Perhaps some dessert ... dinner's ready!

Like the soup shown here? You'll love looking at and making more of Oma's soups. All so quick and easy!

A bit of this and a bit of that ...

• I usually use chicken legs with backs attached ... the most economical cuts available in my area. Use whatever you wish. 
• If you prefer, you can make a chicken stock first, strain the soup, and then continue.
• If you're making the stock, then remember to trim off as much fat as you can from the meat. 
• Sliced mushrooms would be wonderful added with the veggies.
• Season with curry if desired.

Tips on How to Make Soup ...

Basically, how to make soup using poultry is pretty much standard. The bird is simmered in water, together with other ingredients. Either the resulting stock is sieved and then used in cooking soup. Or, everything is put together into the pot at once and simmered till tender.

Chicken soup is often thought of as comfort food. It is also claimed to be the useful in treating colds and flues. Perhaps that's because it goes down so good.

There are many starch additions that can be used for poultry soups. These include pasta, noodles, rice, barley, potatoes, and dumplings.

Adding different vegetables will change the flavour. Veggies such as parsnips, sweet potatoes, celery root, cauliflower zucchini, and tomatoes are great additions. 

Herbs and spices, especially parsley, dill, garlic, salt, pepper, and curry are super to use. Adding turmeric or saffron will provide a nice golden colour. 

If you want to make your own chicken stock, then check out my recipe that's listed at the beginning of my chicken noodle soup. 

I often buy chicken legs with backs attached just for making stock, simply because that's what's often on sale.

I end up with a lot of meat to put back into the soup. Or, perhaps you have left over chicken meat from another meal, then use purchased stock. 

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