Chicken & German Noodle Soup
Submitted by KDR
Homemade chicken soup with hand-pressed spätzle noodles cooked right in the broth. A German-inspired twist on classic chicken noodle soup made entirely from scratch.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsForget store-bought noodles. This chicken soup gets its own handmade spätzle pressed through a strainer directly into the simmering broth, where they cook in just five minutes and soak up all that rich, golden chicken flavor.
The broth starts the old-fashioned way: a whole cut-up chicken simmered for an hour with celery, carrots, onion, parsley, and bay leaf. Strain it, skim the fat, chop the meat, and you’ve got a crystal-clear, deeply savory base.
The spätzle dough is just flour, egg, milk, and salt. Simple, but when those little dumplings hit the hot soup, they puff into tender, chewy bites that make regular noodles feel like an afterthought.
Kitchen Tips
- Press the dough through a colander or flat grater. A strainer with larger holes works best. The spätzle should be small, irregular droplets, not long noodles.
- Do half the dough at a time. Pressing it all at once will overcrowd the pot and drop the broth temperature, leaving you with gummy spätzle.
- Skim the fat after straining. A clean broth makes the soup lighter and lets the spätzle absorb flavor instead of floating in grease.
Ingredients
Directions
In large kettle or Dutch oven combine all ingredients.
Cover and simmer until chicken is tender, about 1 hour.
Remove chicken from broth. Strain broth; discard vegetables.
Skim off excess fat.
Return broth to pan.
Remove chicken meat from bones; chop chicken.
Add meat to broth; simmer.
Prepare spatzle; add to simmering soup as directed.
Stir together flour and salt in a small bowl.
Blend egg and milk; stir into the flour mixture.
Place half the dough in a strainer.
Hold over soup kettle.
With rubber spatula press dough through the strainer to form spatzle.
Repeat with remaining dough.
Cook and stir 5 minutes.
Ladle into bowls.
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