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CHICKEN SPAETZLE SOUP

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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Soup
Cuisine American
Servings 10 people
Calories 1500 kcal

Equipment

  • 1 stock pot

Ingredients
  

  • 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
  • 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

Video

Keyword chicken