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This hearty Chicken Spaetzle Soup has been my comfort food secret weapon for years, combining classic chicken soup with pillowy German egg noodles for a soul-warming meal that's both familiar and special.
I first made this soup during a particularly brutal winter when my family needed something beyond our usual chicken noodle. The spaetzle made it feel special enough for Sunday dinner but easy enough for a weeknight, and now it's requested whenever someone feels under the weather.
Ingredients
- Chicken breasts: Brings lean protein and hearty texture. Look for boneless skinless for ease but bone in works too for extra flavor.
- Onions, celery, and carrots: Create the classic mirepoix base that gives this soup its depth. Use fresh for best results.
- Unsalted chicken stock: Allows you to control the sodium level. Homemade is ideal but a good quality store bought works wonderfully.
- All purpose flour: Makes the perfect spaetzle dough. No need for fancy flour here; standard works beautifully.
- Egg, milk, and water: Create the perfect tender texture for authentic spaetzle. Room temperature eggs incorporate better.
Step-by-Step Instructions
- Brown the Chicken:
- Season chicken breasts generously with salt and pepper before adding to hot olive oil in a Dutch oven. Take your time here about 8 minutes total to develop a deep golden crust on all sides. This initial browning creates the foundation of flavor for the entire soup.
- Sauté the Aromatics:
- Add the diced onions, celery, and carrots to the same pot where you browned the chicken. Cook them until they begin to soften about 4 to 6 minutes, stirring frequently to scrape up the brown bits from the chicken. These caramelized bits dissolve into the broth adding remarkable depth.
- Simmer the Soup:
- Return the browned chicken to the pot and add all the chicken stock. Bring to a gentle simmer and let it cook for a full 30 minutes. This slow cooking allows the chicken to become tender enough to shred easily and infuses the broth with rich flavor.
- Prepare the Spaetzle Dough:
- Whisk the egg until completely broken down before adding milk and water. The liquid consistency should be uniform before adding flour and salt. Stir just until combined, no overmixing needed. The dough should be slightly thicker than pancake batter but still able to drop through the holes of your spaetzle maker.
- Cook the Spaetzle:
- Push the dough through a spaetzle maker or colander directly into salted boiling water. Watch carefully as they cook quickly. When they float to the top after about 3 to 4 minutes they are done. Fresh spaetzle has a delightful chew that store bought noodles simply cannot replicate.
- Assemble Your Soup:
- Layer the freshly made spaetzle in the bottom of each bowl before ladling the hot chicken soup over top. This prevents the spaetzle from becoming soggy in the broth. Add an extra spoonful of spaetzle on top for a beautiful presentation.
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The spaetzle is truly what makes this recipe special. My grandmother taught me to make these little dumplings when I was just tall enough to reach the counter, and there's something deeply satisfying about watching the little bits of dough transform into tender noodles. The irregular shapes actually hold the broth better than uniform pasta.
Storage Tips
When storing leftovers always keep the spaetzle and soup separate. The noodles will continue absorbing liquid and become mushy if left in the broth. Store both components in airtight containers in the refrigerator for up to 4 days. The soup actually improves with flavor after a day in the fridge as the ingredients have time to meld.
Make Ahead Options
This soup is perfect for meal prep. The soup portion can be made up to 3 days in advance and stored in the refrigerator. The spaetzle can be made a day ahead and stored in an airtight container with a light coating of olive oil to prevent sticking. When ready to serve simply reheat the soup until hot and add the room temperature spaetzle to each bowl before serving.
Cultural Background
Spaetzle originated in Germany where it remains a beloved side dish often served with gravy or alongside meats. Adding it to chicken soup creates a wonderful German American fusion that honors traditional chicken soup while incorporating European dumpling techniques. In southern Germany these little noodles are a source of regional pride with families passing down their specific techniques for generations.
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Frequently Asked Questions
- → What is spaetzle?
Spaetzle are soft egg noodles originating from Germany, often made by pushing a simple dough through a spaetzle maker or colander into boiling water.
- → Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken for this recipe. Simply shred or chop it and add it to the soup closer to the end of the cooking process.
- → How do I prevent spaetzle from becoming soggy?
Store the cooked spaetzle separately from the soup and add them to individual servings before eating. This keeps them from soaking up too much liquid.
- → What vegetables can I add to this soup?
Beyond onions, carrots, and celery, you could add leafy greens like spinach, diced potatoes, or even peas for extra flavor and texture.
- → Can I make this dairy-free?
Yes, you can substitute the milk in the spaetzle dough with a plant-based alternative like almond or oat milk to make the dish dairy-free.
- → What is the best way to reheat leftovers?
Reheat the soup and spaetzle separately. Warm the soup on the stovetop or in the microwave, and add spaetzle just before serving to maintain their texture.