Chicken Spaetzle Soup is some comfort in a bowl that I have been making for years. Good ole Betty Crocker is my influence for this recipe. Alexa needed some food to bring back to school and Scott and Brett will be hungry when they get home from hunting in Montana, so this will be waiting for them in the refrigerator.
After a weekend of eating heavy Thanksgiving food (two times) it’s nice to have something not full of cream, butter and french fried onions. This soup is great to freeze also. I usually do it in individual portions so you can just take one pack out of the fridge and heat it up. We are all so busy, it is rare that we get to sit down together for a family meal, so everything I cook has to be either freezable or reheatable.
Home made spaetzle are so easy and my favorite dumpling by far, although a good Bisquick dumpling brings back many memories of my childhood. My mom used to make chicken dumpling soup, which is similar to this recipe and added Bisquick dumplings. You could use pretty much any dumpling or noodle you like for this soup. There are no rules when it comes to soup. These little dumplings are really easy to push through a strainer also. They are an egg dumpling so they are a little dense and have a bite to them similar to an egg noodle, but look so rustic and unique in the bowl.
Chicken Spaetlze Soup is also great when you or your kids are sick. I make this a lot when my kids are not feeling well. The aroma that fills the house is enough to make you feel better! I hope you give it a try!
CHICKEN SPAETZLE SOUP
- For the broth:
- 3-3½ lbs. 1 whole chicken
- 8 cups water (enough to cover the chicken in the pot)
- 1 tsp salt
- ½ tsp pepper
- 2 stalks celery cut up in large chunks
- 2 carrots peeled and cut in large chunks
- 1 small onion cut up
- 2-3 cloves garlic smashed
- 2 bay leaves
- For the Soup:
- 1 batch chicken broth above
- 3 cups cooked chicken from above
- 2 carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 can corn, peas, beans or whatever vegetable you like
- 2 T chicken bouillon
- 1 batch Spaetzle below
- For the Spaetzle:
- 2 eggs beaten
- ¼ cup milk or water
- 1 c all purpose flour
- ¼ tsp salt
- For the broth:
- Put the chicken in a stock pot and add water
- Add cut up celery, onions, carrots, garlic, salt, pepper, bay leaves to the pot
- Bring to a boil and reduce heat, simmer 45 min-1 hr.
- Remove the chicken and debone
- Strain the broth and return to the stock pot, be sure and press the vegetables so all the juice gets into the broth.
- For the soup:
- Add diced carrots, celery and garlic to the pot and simmer until cooked
- Bring the soup back to a low boil and add the spaetzle to the soup, pressing through a strainer with large holes
- Add the chicken, bouillon and corn to the soup and cook for about 10 min
- For the spaetzle
- Mix the eggs, milk, flour, salt and pepper
- Batter will be thick
- Press batter through a strainer into the soup