Chicken Spaetzle Soup is a perfect comfort food for a chilly day. Classic chicken soup with onions, carrots and celery is filled with spaetzle, German egg noodles, to create this comforting twist on a classic.
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Instructions
Make the soup
In a large saucepot, heat the olive oil over medium-high heat.
When the olive oil is simmering, add the chicken breasts. Cook until browned on all sides. Remove from the pan.
Add the onions, celery and carrots to the pot. Cook until softened.
Pour in the unsalted chicken stock. Add the chicken back to the pot.
Simmer for 30 minutes, or until the chicken pulls apart easily.
Make the Spaeztle
Place a large pot of water over high heat. Add a generous amount of salt. As you make the dough, let this come to a boil.
In a glass bowl, whisk the egg until the yolk is broken.
Pour in the water and milk, stirring until the wet ingredients have mixed together and are incorporated.
Measure the flour and salt into the wet ingredients, stirring until just combined.
Using a spaetzle maker or a colander (with a rubber spatula pushing the dough through), create the egg noodles and let them fall directly into the pot of boiling water.
Boil the spaeztle for 3-4 minutes, or until the noodles have cooked through. Remove from the heat, and drain, keeping separate until the soup is done.
Make a bowl of soup
Add spaetzle to a bowl, then pour the chicken soup on top.
Top with more freshly-made spaeztle.
Enjoy warm.
Notes
Store the spaeztle separately from the soup for the best results. To reheat, pour the desired amount of soup in a bowl and top with spaeztle, then heat in the microwave for 2-3 minutes.