Chicken Soup with Spaetzle Recipe
- 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
- 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.
- 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.
- 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. Yield: 8-10 servings (2 1/2 quarts).
1 cup: 206 calories, 7g fat (1g saturated fat), 51mg cholesterol, 829mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 15g protein.
Reviews for Chicken Soup with Spaetzle
"I loved the idea of the spaetzle but it was bland, I think it needs some spicesadded to it like when you make dumplings....thyme, rosemary, something to give it a little more flavor"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.