German Style Chicken Soup with Spätzle Noodles

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Around the world, Germany is known for its traditional hearty cuisine of sausages and potatoes. What many people don’t know is the fact that German cuisine is so much more. One of the most famous German dishes is spätzle. This pasta-like noodle is traditionally served as a side dish but can easily be incorporated into other dishes to add a unique German flair. Warm and inviting, this savory chicken soup has done just that.

Yield: 6-8 Servings

German Style Chicken Noodle Soup with Spätzle

German Style Chicken Noodle Soup with Spätzle

This pasta-like noodle is traditionally served as a side
dish but can easily be incorporated into other dishes to add a unique German
flair... This warm and inviting savory chicken soup has done just that.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the soup:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth
  • 3 cups rotisserie chicken, shredded
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley

For the spätzle:

  • 2 cups all-purpose flour
  • 1/4 teaspoon nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • 2/3 cup milk

Instructions

      1. In a large stockpot, heat oil.


      2. Add onions and sauté over medium-high heat until translucent, about 5 minutes.


      3. Add garlic; cook 1 minute longer.


      4. Add broth, stirring to loosen browned bits from pan. Bring to a boil.


      5. Add chicken celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, for 15 minutes.


      6. Meanwhile, make the spätzle dough.


      7. Using a stand mixer with dough hook or a large mixing bowl add flour, nutmeg and salt and stir to combine.


      8. In a separate bowl, lightly beat eggs.


      9. Alternate between stirring in beaten eggs and milk to the flour mixture until the mixture forms a smooth batter. Let the batter rest for 15 minutes at room temperature.


      10. Using a spätzle maker or colander, place directly over the stock pot containing the simmering soup. Push spätzle dough through the holes into the water so that small, elongated drops fall in.


      11. Continue to simmer, covered, for an additional 15 minutes. Vegetables should be tender and spätzle cooked through.


      12. Remove bay leaves and add lemon juice and top with fresh parsley.


      Serve hot with a style crusty bread.

Notes

If you do not have a spätzle maker I definitely recommend one. You can use a colander but this makes the process a bit more challenging.

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