Chicken Soup With Spaetzle Recipes
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
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 10 servings (2 1/2 quarts).
Number Of Ingredients 19
Make and share this Rosanne's Chicken Spaetzle Soup recipe from Food.com.
Recipe From food.com
Provided by Toadi
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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SPAETZLE AND CHICKEN SOUP - ALLRECIPES
From allrecipes.com
Ingredients 1 (2 to 3 pound) whole chicken 2 (14.5 ounce) cans chicken broth 2 medium yellow onions, quartered 1 bunch celery with leaves, …
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Ingredients 1 (2 to 3 pound) whole chicken 2 (14.5 ounce) cans chicken broth 2 medium yellow onions, quartered 1 bunch celery with leaves, …
5/5 (64)
Total Time 2 hrs 20 mins
Servings 8
Calories 562 per serving
- Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
- When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
- In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
CHICKEN SPAETZLE SOUP - THE SPECKLED PALATE
From thespeckledpalate.com
Chicken Spaetzle Soup is a perfect comfort food for a chilly day. Classic chicken soup with onions, carrots and celery is filled with spaetzle, …
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Chicken Spaetzle Soup is a perfect comfort food for a chilly day. Classic chicken soup with onions, carrots and celery is filled with spaetzle, …
4.9/5 (7)
Total Time 1 hr
Category Entrees
Calories 674 per serving
- Add the chicken breasts to the pot when the oil is hot. Cook until browned on all sides, about 8-10 minutes.
CHICKEN AND HERB SPAETZLE SOUP | KITCHEN CONFIDANTE
From kitchenconfidante.com
Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the eggs …
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Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the eggs …
Reviews 145
Servings 4
Cuisine German
Category Dinner, Main Course, Soup
- Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the eggs with the milk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Stir in 3 teaspoons of the fresh herbs. Let it sit in the refrigerator while you start the soup. This can even be done the night before.
- Start the soup: In a large pot, heat olive oil over medium heat. Add the carrots and celery and cook, 2 minutes. Add the chicken stock, chicken breast and onion, bring to a boil and cook for about 20 minutes, or until the chicken is poached. Remove the onion and discard. Take the chicken out of the pot, and when it has cooled slightly, remove the bone and skin and discard. Shred the chicken and return to the soup. Season to taste with salt and pepper.
- Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle and transfer it to the soup. If you wish, you can also drop the spaetzle directly into the soup pot. Stir in the remaining teaspoon fresh herbs. Serve the soup immediately.
HOW TO MAKE THE MOST AMAZING CHICKEN PAPRIKASH …
From snugandcozylife.com
Next, pour in the chicken broth and stir until the flour and paprika are absorbed by the broth. Add in the shredded chicken and allow the soup to simmer for 15 minutes. Step Five. After the soup has simmered for 15 minutes, add the …
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Next, pour in the chicken broth and stir until the flour and paprika are absorbed by the broth. Add in the shredded chicken and allow the soup to simmer for 15 minutes. Step Five. After the soup has simmered for 15 minutes, add the …
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CHICKEN SOUP WITH DILL SPAETZLE RECIPE | MARTHA STEWART
From marthastewart.com
Directions Step 1 Whisk together flour, 3/4 teaspoon salt, and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk, and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover …
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1-1/4 cups chicken broth 1 cup sour cream 3 tablespoons capers with juice SPAETZLE: 1-1/2 cups all-purpose flour 2 large eggs, lightly beaten 1/2 cup whole milk 3/4 teaspoon salt 1/4 teaspoon baking powder 1 tablespoon …
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FARMHOUSE CHICKEN SOUP WITH SPAETZLE RECIPE - FOOD.COM
From food.com
Cover and simmer while preparing spaetzle. For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With …
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Cover and simmer while preparing spaetzle. For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With …
5/5 (4)
Category Poultry
Author Mums The Word
Calories 245 per serving
- 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.
- 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.
- 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.
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Add the chicken and spaetzle (recipe below) and salt and pepper. Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then …
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Add the chicken and spaetzle (recipe below) and salt and pepper. Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then …
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