- 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
- 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
- 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. 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).
Originally published as Chicken Soup with Spaetzle in Taste of Home February/March 1994, p41
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Dec. 23, 2011
We loved this and will add spaetzle more often to our soups. The only thing we added was a splash of fresh lemon right before serving.