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Chicken Soup with Spaetzle

Chicken Soup with Spaetzle
Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.—Elaine Lange, Grand Rapids, Michigan
8-10 ServingsPrep: 20 min. + cooling Cook: 2-1/2 hours + cooling

Ingredients

  • 1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
  • 2 tablespoons canola oil
  • 8 cups chicken broth
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 3/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/3 cup medium pearl barley
  • 2 cups sliced fresh mushrooms
  • SPAETZLE:
  • 1-1/4 cups all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup water
  • 1/4 cup 2% milk

Directions

  • In a large kettle or Dutch oven, brown chicken pieces in oil. Add the
  • broth, bay leaves, thyme and pepper. Bring to a boil; skim foam.
  • Reduce heat; cover and simmer for 45-60 minutes or until chicken is
  • tender. Remove chicken and set aside until cool enough to handle.
© Taste of Home 2013

2 of 2

Chicken Soup with Spaetzle (continued)

Directions (continued)

  • Remove meat from bones; discard bones and skin and cut chicken into
  • bite size pieces. Cool broth and skim off fat.
  • Return chicken to broth along with the carrots, celery, onion, garlic
  • and barley. Bring to a boil. Reduce heat; cover and simmer for 35
  • minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay
  • leaves.
  • In a small bowl, combine first three spaetzle ingredients. Stir in
  • the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls
  • into simmering soup. Cook for 10 minutes. Yield: 8-10 servings (2
  • 1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 206 calories, 7 g fat (1 g saturated fat), 51 mg cholesterol, 829 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013