Nana’s Traditional Chicken Fläedlesuppe is an Austrian recipe, passed down through generations of my family – a warming chicken broth crammed with hearty pancake noodles and sprinkled with herbs. Fläedlesuppe is filling and comforting on a cold winter evening – the kind of soup that you associate with being loved and fed at your nana’s home.
Both my nana and great-nana on my mother’s side of the family were from Austria, high up in the mountains in a little village called Hohentauern. When my grandad helped them escape at the end of the war, they brought this recipe for Chicken Fläedlesuppe, and many others, back to England.
My earliest memories are of my nanas making Fläedlesuppe for me when I was poorly or just because I begged to have it. I remember watching them preparing it in the kitchen as the windows steamed up while I sat in my PJs feeling all snuggly. I thought it was time to share this recipe as it’s a perfect winter warmer.
Fläedlesuppe is a peasant’s soup, often made with just bones from leftovers, that is popular in Germany, Austria and surrounding areas. You can use beef, chicken, lamb or pork bones and you could vary the herbs accordingly. However, I like the broth with chunks of meat in it to make it more filling, and that’s why I use chicken thighs with the meat still on.
Nana’s traditional chicken Fläedlesuppe takes about an hour to make. For added love, cook wearing your PJ’S!
For the broth:
1 kg skinless chicken thighs with the bones
4 carrots, halved
1 large onion cut into 4
3 sticks celery snapped in half
3 bay leaves
1 tsp thyme
2 large cloves of garlic peeled and left whole
1 1/2 ltr boiling water to cover
Big pinch salt
Fresh chives chopped to add at the end
Fresh parsley chopped to add at the end
For the pancakes :
50g plain flour
1 large egg
150 ml of milk
1/2 tbsp sunflower oil
How to make Nana’s Traditional Chicken Fläedlesuppe:
Make the broth:
🍜Prepare the veg by cutting into large chunks and place into a large lidded cooking pot.
🍜Add the boiling water, dried herbs and garlic and bring to a boil with the lid on. Once boiling turn down to a simmer and add the chicken thighs. Replace the lid.
🍜Simmer for 15 mins.
🍜Carefully remove the chicken thighs and using a knife and fork shred the meat from the bones. Cover the meat and set aside.
🍜Add the bones back into the broth and replace the lid and simmer for another 30 mins.
Make your pancake mixture:
🍜Place all your ingredients in a mixing bowl and whisk to a smooth batter. Set aside for when your broth is ready.
Continue the Broth:
🍜Pour the mixture through a colander into a large heatproof dish big enough to collect it all. You want to save the broth liquid and discard the bones and vegetables. Place the broth liquid back into your big pan and replace the lid. Turn the heat down low
Make your pancakes:
🍜Use a medium-sized frying pan and place over a medium heat, wipe some oiled kitchen paper around your pan.
🍜Pour in enough batter to make a thin coating in your pan cook both sides until golden, place on a plate and layer greaseproof paper between each one.
🍜Add your chicken back in the broth with half of the fresh herbs and turn up the heat to medium.
🍜Roll each pancake up like a spring roll and cut across to make noodles about 5cm thick.
🍜Divide the pancake noodles between your bowls.
🍜Pour the steaming chicken broth into bowls on top of your pancake noodles and add the chopped fresh herbs as you like.
You will not be able to eat this fast enough!!😊😊😊
Serve with hot crusty buttered rolls for added satisfaction.
Best eaten once cooked. You can store any leftover broth and pancake noodles in airtight containers in the fridge for up to two days. Keep the pancake and broth separated as the pancake will go too soggy.
I hope you enjoy my recipe for Nana’s Traditional Chicken Fläedlesuppe. Please check out my other yummy recipes HERE. If you have any feedback please don’t hesitate to contact antlou [at] vanutopia.com and LIKE, FOLLOW, and SHARE our social media: Facebook; Instagram; Twitter and our YouTube channel.
Thanks for reading!