Chicken Soup with Spaetzle
TOTAL TIME: Prep: 20 min. + cooling Cook: 2-1/2 hours + cooling
YIELD: 10 servings (2 1/2 quarts).
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
Ingredients
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1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
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2 tablespoons canola oil
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8 cups chicken broth
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2 bay leaves
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1 cup sliced carrots
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1 cup sliced celery
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3/4 cup chopped onion
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1 garlic clove, minced
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1/3 cup medium pearl barley
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2 cups sliced fresh mushrooms
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SPAETZLE:
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1-1/4 cups all-purpose flour
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1/8 teaspoon baking powder
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1/8 teaspoon salt
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1 large egg, lightly beaten
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1/4 cup water
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1/4 cup 2% milk
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 cup: 206 calories, 7g fat (1g saturated fat), 51mg cholesterol, 829mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 15g protein.
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