Chicken Spaetzle Soup
Author:
Jenny
Prep time:
25 mins
Cook time:
1 hour 30 mins
Total time:
1 hour 55 mins
Serves:
10
Ingredients
For the broth:
1 whole chicken 3-3½ lbs.
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 of 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
pepper
Instructions
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
Recipe by
Cooking To stay sane
at https://cookingtostaysane.com/chicken-spaetzle-soup/
3.5.3229