Chicken Soup with Spaetzle Recipe

4 2 3
Chicken Soup with Spaetzle Recipe
Chicken Soup with Spaetzle Recipe photo by Taste of Home
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Chicken Soup with Spaetzle Recipe

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4 2 3
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + cooling Cook: 2-1/2 hours + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + cooling Cook: 2-1/2 hours + cooling

Ingredients

  • 1 broiler-fryer chicken (2 to 3 pounds), cut into pieces
  • 2 tablespoons cooking oil
  • 2 quarts 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 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 milk

Directions

In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Simmer until chicken is tender. Cool broth and skim off fat. Skin and bone chicken and cut into bit-size pieces; return to broth along with 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. Combine first three spaetzle ingredients in a small bowl. Stir in 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

Nutritional Facts

1 cup: 206 calories, 7g fat (1g saturated fat), 51mg cholesterol, 829mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 15g protein.

  • 1 broiler-fryer chicken (2 to 3 pounds), cut into pieces
  • 2 tablespoons cooking oil
  • 2 quarts 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 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 milk
  1. In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Simmer until chicken is tender. Cool broth and skim off fat. Skin and bone chicken and cut into bit-size pieces; return to broth along with 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. Combine first three spaetzle ingredients in a small bowl. Stir in 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

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roxmere User ID: 1829578 242779
Reviewed Jan. 28, 2016

"I loved the idea of the spaetzle but it was bland, I think it needs some spices

added to it like when you make dumplings....thyme, rosemary, something to give it a little more flavor"

MY REVIEW
BonnieBG User ID: 2047580 3240
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."

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