Chicken Spaetzle Soup (Print Version)
# Ingredients:
→ Chicken Soup
01 -
2 tablespoons extra virgin olive oil
02 -
1 ¼ lbs chicken breasts
03 -
2 onions, diced (2 cups chopped)
04 -
4 celery stalks, diced (1 ¼ cups chopped)
05 -
2-3 carrots, diced (1 cup chopped)
06 -
8 cups (64 oz) unsalted chicken stock
07 -
Salt and pepper to taste
→ Spaetzle
08 -
1 egg
09 -
¼ cup milk
10 -
¼ cup water
11 -
1 ¼ cup all-purpose flour
12 -
½ teaspoon kosher salt
# Instructions:
01 -
In a large saucepot or Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and cook until browned on all sides (8-10 minutes). Remove chicken and set aside. Add onions, celery, and carrots to the pot and cook until softened (4-6 minutes), stirring constantly. Pour in chicken stock and add the chicken back. Simmer for 30 minutes or until chicken pulls apart easily. Remove chicken, shred, and return to the pot. Taste and adjust salt and pepper as needed.
02 -
Bring a large pot of water to a boil and add a tablespoon of salt. In a bowl, whisk the egg until yolk is broken, then add water and milk, whisking to combine. Stir in flour and salt until just combined. Using a spaetzle maker or colander, push dough through to create noodles directly into boiling water. Boil noodles for 3-4 minutes until they float. Remove with a spider strainer and drain in a colander. Keep separate from the soup to avoid sogginess.
03 -
Add spaetzle to the bottom of a bowl. Pour chicken soup on top and garnish with extra spaetzle. Serve warm.
# Notes:
01 -
Store spaetzle separately from soup to prevent sogginess. Reheat soup and spaetzle separately before serving.