- Meat and poultry
- Chicken soup
Spaetzle are soft pasta-like morsels that originate from the Germany and Austria area. They are used here together with chicken, to make a delicious chicken and noodle soup.
55 people made this
- 1 (900g-1.35kg) whole chicken
- 825ml chicken stock
- 2 medium yellow onions, quartered
- 1 bunch celery with leaves, cut into pieces
- 450g baby carrots
- salt and ground black pepper to taste
- 1/2 teaspoon garlic salt or to taste
- 5 eggs
- 125ml water
- 1 teaspoon salt
- 375g plain flour
- 1/2 teaspoon dried parsley
MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min
- Place chicken in a stock pot and add enough water to cover. Pour in the chicken stock and add celery and onions. Season with salt, pepper and garlic salt. Bring to the boil and cook for about 1 hour to get a good stock.
- When the chicken is cooked through and tender, remove it to a plate and let sit until it is cool enough to handle. Pass the stock through a sieve and discard celery and onions. Return the stock to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the stock to the 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 5 to 7.5cm long. Allow them to fall directly into the boiling stock.
- Once the carrots are tender, the soup is ready. Sprinkle with dried parsley and serve.
Baby carrots are usually found in the frozen food aisles. If unavailable, use normal sized carrots, chopped up.
Reviews & ratingsAverage global rating:(62)
Reviews in English (48)
I REALLY recommend going to Youtube and researching how spaetzle is done (if nothing else than to see what it's supposed to look like) before doing this recipe, if you're not familiar with it. I followed the instructions as I understood them here, and ended up with something that looked like boiled mini-baguettes.... After looking into it, leaving the dough relatively thin and wet, and working it through a colander or maybe a cheese grater, might be the way to go. I kept adding flour trying to get it to form a ball per the directions, which was a big mistake. The soup's flavor is good, and I'm going to try to rescue what's left somehow....-14 Jul 2008
by Lynn B. Weterrings
My grandmother taught me this too! My kids love the homemade noodles. If you roll out the dough and flour each side lightly, then roll it up and slice into noodle ribbons, that works. I have the kids unroll them and throw on a cookie sheet to "dry" a little so it doesn't soak up all the broth. Then I can add the noodles when I am ready.-20 May 2008
I made this recipe with "Grandma's Noodles II" (from this site), and it was AWESOME! I didn't use a whole chicken - I used boneless, skinless breasts. I cut them frozen and cooked them right in the broth with the onions and celery. The chicken came out so moist. My husband is a tried and true "meat and potatoes" guy, so I was a bit doubtful that he'd enjoy this meal of chicken noodle soup with warm applesauce on the side. HE LOVED IT! Three bowls later, he was to full for dessert :-) This will be one of our cold weather staples!-09 Sep 2006
Chicken and Spaetzle Soup recipe - Recipes
Here's a list of some quick and easy Spätzle ideas. Ready in minutes.
So easy yet so flavorful, just add your favorite Italian meats, cheeses and veggies.
A true backyard picnic classic, without having to boil water.
A fresh and flavorful taste of Italy…one of our favorites, soon to be yours too!
An Italian classic with the ease and taste our our unique pasta
So quick and delish…the perfect side dish for all of your Asian and BBQ meals.
so easy and delicious on a cold winter day
It doesn’t get any better then this.
aka. Birdseye Bavarian Mix
Mac and Cheese done 2 ways
Serve this with a nice Korean Style steak for a delicious meal.
. aka Pasta Fagioli. Our spätzle won’t drink up all your soup and get mushy like regular or GF pasta will!! Our recipe is so fast and easy.
Homemade Chicken Soup with Spaetzle Noodles
Here is the recipe for our family’s favorite, homegrown and nourishing chicken soup with spaetzle noodles. We’ve been eating lots of soup the last couple months as illness made its way through the family and no one ever tires of it, it’s so delicious.
I know that there are many recipes out there for chicken soup with a great number of variations, and most will be less time-consuming. But I think that the special ingredient in this recipe is the time involved. The fact is that it takes time to leach all of that healing goodness from the bones of the chicken. I’m not in a rush. I’ve nothing more pressing to do than to make sure that my family is well fed.
This soup is essentially prepared in three steps- first is to build the flavor and nutrition of the stock. The acid is added to help leach as much from the bones as possible. The feet and roasted bones, while optional, add a depth of flavor and texture to the broth that is simply unparalleled. We’ve run out of feet for the year already and I can absolutely tell the difference. I’m actually looking forward to culling the old hens from the flock more for their feet than for the savings on the feed bill.
Once the stock is prepared, the second step is to cook the vegetables. In my old recipe (in the days before extra bones and feet) I would add them at the beginning of the recipe and their texture left a lot to be desired. By cooking them until just tender during the last hour or two they retain both taste and texture.
Finally, the spaetzle is made and added to the soup. I’ve made the spaetzle noodles with half whole wheat and had good results. Experiment with your flour of choice to find what you like best. The recipe for the spaetzle comes from my great-grandmother’s kitchen. The story goes that she could pick her noodles so fast they’d pretty much all be done at the same time, but I, for the life of me, can’t figure out how that’s possible. I employ the help of many little hands and it still takes us about 20-30 minutes for a double recipe of noodles.
Chicken Spätzle Soup
Take your favorite homemade chicken noodle soup and give it a hearty twist: substitute spätzle (little German dumplings) for packaged noodles.
Spätzle is fun to make, although it’s a little bit messy. It is certainly more work than dumping a bag of egg noodles into boiling water, but the end result is definitely worth the time and energy.
Made from wholesome ingredients including eggs, milk, and flour you probably have everything on hand to make spätzle right now. The only thing missing would be a spätzle maker, an inexpensive gadget that cuts the batter into small knobs. Don’t fret though, you could easily use a colander with large holes and press the dough through with a spatula.
How To Make Spätzle
- 4 large egg yolks
- 1 large egg
- 1 3/4 c. whole milk
- 3 c. all-purpose flour
- 1/4 t. freshly grated nutmeg
- 1 t. salt
- 1/4 t. fresh ground pepper
- 1/4 c. peanut oil
- 1/4 c. (1/2 stick) unsalted butter
- 1 T. fresh parsley, minced
How to Make the Spätzle Batter:
In a small bowl whisk egg yolks and egg. Add milk and whisk to combine.
In a medium bowl whisk flour, nutmeg, salt and pepper. Add egg mixture to the flour and stir to combine. Refrigerate, covered, for at least one hour.
How to Cook the Spätzle:
Place spätzle maker over a large pot of boiling water. Spoon the batter into the square container. Slide the hopper back and forth so the dough falls into the boiling water.
Cook spätzle for 4 to 5 minutes until it floats to the top. Use a strainer to lift the little dumplings from the boiling water. Place them in a colander set in a large bowl of ice water.
When the spätzle is cooled, drain, then coat lightly with peanut oil.
In a large non-stick pan, melt butter, then add spätzle and sauté until it turns golden brown. Remove from heat, season to taste with salt and pepper, and toss with parsley.
Meanwhile, heat up your favorite homemade chicken soup (here’s my recipe). When the soup is hot, add spätzle and serve immediately.
No Special Equipment Needed
Commercial spatzle makers are sold in stores but I prefer to use a cutting board and a knife to make the rustic noodles. This prevents me from having to buy one more piece of kitchen equipment and make me feel like a kitchen guru
A wooden cutting board works best for spatzle. You lightly flour the board, cover it with a strip if dough and then cut or scrape long, thin strips into the boiling broth. The spatzle are done when they rise to the surface of the broth, this takes about 30 seconds to 1 minute.
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.
Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.
German Dumplings Spaetzle or Kniffles for Soup or Saute Recipe
These are a welcome change from regular noodles we love them even sauted in butter and onion.
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- German Dumplings (Spaetzle or Kniffles) for Soup or Saute
- 5-7 servings 3 cups. 20 min 20 min prep
- Change to: cups. US Metric
- 2 eggs
- 1 1/2 teaspoons water
- 1/8 teaspoon salt
- 3/4 cup flour
- German Dumplings (Spaetzle or Kniffles) for Soup or Saute shopping list
- 5-7 servings 3 cups. 20 min 20 min prep shopping list
- Change to: cups. US Metric shopping list
- 2 eggsshopping list
- 1 1/2 teaspoons watershopping list
- 1/8 teaspoon saltshopping list
- 3/4 cup flourshopping list
How to make it
- Mix these together until sticky.
- Drop into bubbling soup or stew, broth or water. (see below for ideas).
- Dumplings will rise to the surface as they cook remove from liquid with a slotted spoon (if sauteeing in another pan) set aside in a bowl (keep warm).
- MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
- METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
- SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
- VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
- Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.
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Olga's Chicken Paprikash
Makes: 6 servings
Total Time: 1 hour 30 minutes
3 tablespoons cooking oil
8 chicken legs, bone-in and skin-on
1 yellow onion, finely chopped
½ green or red bell pepper, de-stemmed, de-seeded and finely chopped
2 teaspoons sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
5 to 6 parsley stalks with leaves
1. Place the oil into a large pot over medium high heat.
2. Once the oil is hot, gently place the chicken pieces into the pot and sear on both sides until golden brown, about 5 minutes on each side. Transfer the seared chicken onto a plate.
3. Reduce the heat to medium and add the onions into the same pot and saute, stirring occasionally, until soft, about 8 to 10 minutes.Add the pepper into the pot and cook for another 3 to 5 minutes or until the peppers soften.
4. Add the chicken back into the pot with the onions and peppers.
5. Add the paprika, salt, pepper and parsley and mix to coat the chicken.
6. Add 3 cups of water to the pot or enough to cover the chicken ¾ the way up.
7. Bring the pot to a simmer over medium heat and cover with a lid. Continue cooking over a gentle simmer for 30 minutes. Remove the lid and reduce the heat to medium low, cooking the chicken on a gentle simmer for another 20 to 30 minutes or until the liquid reduces in half and the chicken is cooked and tender.
8. Serve the chicken paprikash hot with spaetzle.
Chicken and Spaetzle Soup recipe - Recipes
Whisk eggs, milk, mustard, salt and pepper in a medium sized bowl. Slowly stir the flour into the wet ingredients until the batter is smooth. The consistency should be halfway between that of pancake batter and pasta dough. Let the batter rest at room temperature for 30 minutes.
Set a pot of salted water to boil. The pot you choose should be a bit smaller than your colander so that you can set the colander over the pan without it touching the water. Once the batter has rested and the water boiled, set your colander over the pan and pour the batter into the colander. Using a rubber spatula push the batter through the holes and into the water. This process will take a little elbow grease.
The spaetzle will first sink to the bottom of the pan and then rise to the top. Once it has risen to the top, let it cook for another two minutes and then remove them with a skimmer. Shock them in cold water and drain them well set aside.
Melt one tablespoon of butter in one tablespoon of olive oil. Sweat the onions for three to four minutes and then add the mushrooms and sauté them until slightly brown. Add the spaetzle to the pan and stir completely. Allow the spaetzle to get a bit crispy in spots and be completely heated throughout. Add one quart chicken broth and bring it to a simmer. Stir in shredded spinach and allow it to wilt but still be bright green. Serve immediately in warm bowls.
How to Make Chicken Paprikash Soup
Begin by melting your butter in a dutch oven or other large (at least 3 quarts) pot over medium heat.
Toss in the diced onions and allow to cook until soft and translucent. Add in the minced garlic and stir until fragrant, about 30 seconds.
Next, stir in the paprika and flour, coating the onions and garlic, and allow to cook for about 1 minute.
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.
After the soup has simmered for 15 minutes, add the spaetzle to the pot. Allow the paprikash soup to simmer for another 2-3 minutes until the spaetzle is heated.
Once the spaetzle is heated, remove the pot from the burner and quickly stir in the sour cream until dissolved.
If you are using light sour cream, you will see a few white spots in your soup, where the sour cream did not completely dissolve. I&rsquom sure there&rsquos some science behind this, but the soup still tastes AMAZING and it saves a few calories.