German Chicken Soup Recipe

Making this German chicken soup combines warmth and tradition in a single pot, creating a comforting meal that’s wonderfully fulfilling. By gently simmering the chicken with aromatic spices and hearty vegetables, it becomes a soothing, savory delight perfect for any chilly evening.

Preparing this hearty German Chicken Soup makes me realize just how much I love simple, beautiful comfort food. Tender chicken and vibrant spices—nutmeg, for one—combine with nourishing vegetables like carrots and celery to create soup that’s somehow both light and filling.

Adding egg noodles turns it into a rib-sticking meal, but I like this one without them best.

German Chicken Soup Recipe Ingredients

• Chicken: High-protein, rich in minerals, and enhances umami flavor.
• Carrots: Add sweetness, provide fiber, and are a good source of beta-carotene.
• Celery: Offers subtle crunch, low in calories, and contains important antioxidants.
• Onion: Adds depth and sweetness, contains vitamin C, and promotes heart health.
• Garlic: Enhances savory flavor, boosts immune system, and has antibacterial properties.
• Nutmeg: Adds warmth and spice, contains antioxidants, and promotes digestion.
• Peppercorns: Contribute heat, improve digestion, and have anti-inflammatory effects.

German Chicken Soup Recipe Ingredient Quantities

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 10 cups water
• 2 teaspoons salt
• 1 teaspoon black peppercorns
• 2 bay leaves
• 2 carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 large onion, quartered
• 3 to 4 cloves garlic, smashed
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (for garnish)
• 2 cups egg noodles (optional)

How to Make this German Chicken Soup Recipe

1. In a sizable pot, mix the chicken parts and water together. Over medium-high heat, bring to a boil, and as it comes to a boil, skim the surface to remove any foam.

2. Include in the pot salt, black peppercorns, bay leaves, carrots, celery, onion, and garlic. Reduce heat to low and simmer for roughly 1 hour, until the chicken is fully cooked and tender.

3. Remove the chicken from the pot with care, and place it aside to cool. Strain the broth through a fine sieve or cheesecloth into another pot, making sure to remove all solids, and then return the strained broth to the pot.

4. After the chicken has cooled sufficiently to be handled, take off the skin, remove the bones, and tear the meat into pieces that are small enough to be eaten.

5. Return the shredded chicken to the pot along with the broth.

6. Combine the dried parsley, dried thyme, and ground nutmeg in the bowl. Adjust the seasoning salt and pepper to taste.

7. If you are using egg noodles, take the broth back to a gentle boil and add the noodles. Cook according to the package directions or until the noodles are soft.

8. Sample the soup and make adjustments to seasonings if needed.

9. Ladle the soup into bowls and finish each portion with freshly chopped parsley.

10. Serve hot, and you may serve it with crusty bread or a German rye roll on the side, but know that you can also enjoy this comforting bowl of German Chicken Soup on its own. The end.

German Chicken Soup Recipe Equipment Needed

1. Sizable pot
2. Knife
3. Cutting board
4. Spoon (for stirring and skimming)
5. Fine sieve or cheesecloth
6. Additional pot
7. Bowl
8. Ladle
9. Measuring spoons
10. Measuring cup

FAQ

• What kind of chicken should I use?The best broth flavor comes from a whole chicken with bones. Chicken parts also work if you can’t find a whole chicken to cook with.
• Can I make this soup in advance?This soup can be made ahead of time. Just keep it stored in the refrigerator for no more than 3 days, or freeze it for longer storage.
• Is it necessary to use egg noodles?Egg noodles are not necessary. You can either omit them or use some other form of pasta or rice in their place.
• How can I make the soup richer in flavor?For a flavor boost, try adding extra garlic or a splash of white wine.

  When adding these ingredients, be liberal! In cooking, you need not be shy with things like garlic and wine. They really ramp up the overall experience.

• Can I use dried herbs instead of fresh?Certainly, you can use dried herbs when you don’t have fresh ones. It’s really just a matter of adjusting the quantities because dried herbs pack a lot more flavor than fresh. So, if you’re using dried herbs in place of fresh, I would say to use about a third of the amount of dried in terms of what you’d use fresh.
• How can I make this soup gluten-free?Either omit the egg noodles or substitute them with a gluten-free pasta or rice alternative.
• What should I do if my soup is too salty?To counteract the saltiness, add more water, a raw, peeled potato, or some unsalted chicken stock.

German Chicken Soup Recipe Substitutions and Variations

You can use 1 teaspoon of ground black pepper instead of black peppercorns.
If you lack bay leaves, substitute with 1 teaspoon of dried basil or oregano, and enjoy a different but delicious flavor.
For celery, substitute with 1 leek, sliced, or 1 fennel bulb, chopped.
Fresh parsley can be used instead of dried parsley. Use approximately 1 tablespoon of finely chopped fresh parsley.
Substitute 2 cups of rice or 2 cups of small pasta shapes like ditalini or orzo for egg noodles.

Pro Tips

1. Roast the Chicken for Added Depth: Before simmering the chicken in water, consider roasting it in the oven for about 20-30 minutes at 400°F. This will add a deeper, richer flavor to the broth.