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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
Servings: 10 people
Course: Soup
Cuisine: American
Calories: 1500
Ingredients Equipment Method Video

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

Equipment

  • 1 stock pot

Method
 

  1. For the broth:
  2. Put the chicken in a stock pot and add water
  3. Add cut up celery, onions, carrots, garlic, salt, pepper, bay leaves to the pot
  4. Bring to a boil and reduce heat, simmer 45 min-1 hr.
  5. Remove the chicken and debone
  6. Strain the broth and return to the stock pot, be sure and press the vegetables so all the juice gets into the broth.
  7. For the soup:
  8. Add diced carrots, celery and garlic to the pot and simmer until cooked
  9. Bring the soup back to a low boil and add the spaetzle to the soup, pressing through a strainer with large holes
  10. Add the chicken, bouillon and corn to the soup and cook for about 10 min
  11. For the spaetzle
  12. Mix the eggs, milk, flour, salt and pepper
  13. Batter will be thick
  14. Press batter through a strainer into the soup

Video