Farmhouse Chicken Soup With Spaetzle

Submitted by TasteTester

"This is a hearty soup topped with spaetzle, which our family loves. It is great to have on a cold winter day, or if we are not too hungry we have the soup for dinner with some crusty bread on the side. Enjoy!"

 

• Ready In: 2hrs 35mins
• Ingredients: 20
• Yields: 3 quarts
• Serves: 10-12

ingredients

• 1 broiler (3 to 3 1/2 pounds) or 1 broiler-fryer chicken (3 to 3 1/2 pounds)

• FOR SOUP

• 1 broiler (3 to 3 1/2 pounds) or 1 broiler-fryer chicken (3 to 3 1/2 pounds)
• 2 cups water
• 6 1⁄2 cups chicken broth (lo-sodium, if desired)
• 1 1⁄2 tablespoons butter
• 1 large onion, chopped
• 1⁄2 cup chopped celery
• 1 cup diced carrot
• 2 garlic cloves, finely minced
• 2 teaspoons salt (can use less, if desired)
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon poultry seasoning
• 1⁄4 teaspoon crushed red pepper flakes

• FOR SPAETZLE

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon baking powder
• 1⁄8 teaspoon ground nutmeg
• 2 eggs, well beaten
• 1⁄2 cup milk
• 1 tablespoon minced fresh parsley (or 1 teaspoon dried)

directions

1. Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
2. Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle.
3. For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

Reviews

[mums the word]

Just adding a note to say that this freezes very well also. Oct 12/09 I saved this recipe months ago and now have finally used it to make some post-Thanksgiving turkey soup. Let me tell you, it was delicious . I boiled the turkey bones/meat with some leftover gravy and spices for a couple of hours, then removed the bones, strained the broth and refrigerated overnight. I finished the soup off today following your recipe except I replaced the hot pepper flakes with a tsp of dill. Apparently, I am not too talented at spaetzle. The colander didn't have the biggest holes so I gave up on that and used a slotted spoon which was tedious but worked. I slopped batter and broth all over the stove and myself but I have to say it was well worth it. I just loved the rustic quality of the spaetzle, it was just so homey. Everyone loved this soup! Thank you very much, this goes in my "favourites" file!

 

[Sageca]

i cheated because I had some leftover spaetzles that I bought; what a great way to used them up. This came out as the perfect chicken noodle soup.

 

[bjbuttillo]

The use of spaetzles instead of noodles was a really nice change. My husband was very pleased with it. I am sure I will make this soup several times over the next few months as the weather gets colder.

 

[jperk67902]

This is the best chicken soup ever! It tastes so wonderful and is even better the next day. Make double, you will definitely want more. Made the recipe just as instructed and it came out perfect. Thanks for posting - can't wait to make again!