Classic Chicken Vegetable Soup Recipe – Oma's Hühner-Gemüsesuppe

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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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!

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.

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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 color. 

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 leftover chicken meat from another meal, then use purchased stock. 

Ready to make some Chicken Soup for your soul?

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Classic Chicken Vegetable Soup Recipe – Oma's Hühner-Gemüsesuppe

My chicken vegetable soup recipe, aka Hühner-Gemüsesuppe, is great when you're looking for easy 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 and dinner is ready.

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes

Servings:

Makes 4 - 6 servings

Ingredients:

• 5 cups chicken stock (homemade or purchased)
• 2 stalks celery, sliced
• 2 carrots, sliced
• 1 onion, diced
• 1 large potato, diced
• 1 cup chopped cauliflower
• 1 - 1½ cups egg noodles
• 1 - 2 cups diced cooked chicken meat (from making stock or purchased)
• Maggi and Vegeta (optional)
• salt and freshly ground black pepper, to taste
• parsley for garnish

Instructions:

1. Add the vegetables to the stock and bring to boil.
2. Simmer, covered, until the veggies are almost tender, about 15 minutes.
3. Add the egg noodles and simmer about 8 - 10 minutes until the noodles are tender.
4. Add the chicken meat to the soup.
5. Season with additional Vegeta and Maggi (if using) and salt and pepper to taste.
6. Garnish with chopped parsley.

Notes/Hints:

• Add more broth or water if you prefer your soup thinner.
• Add some curry powder.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.