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Spaetzle and Chicken Soup
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Cozy chicken spaetzle soup with homemade noodles, baby carrots, and flavorful broth, perfect for chilly days.
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, cut into pieces
  • salt and ground black pepper to taste
  • 0.5 teaspoon garlic salt, or to taste
  • 1 (16 ounce) package baby carrots
  • 5 eggs
  • 0.5 cup water
  • 3 cups all-purpose flour
  • 0.5 teaspoon parsley flakes
Instructions:
  • In a stockpot, submerge the chicken in water and chicken broth until covered. Mix in onions, celery, salt, pepper, and garlic salt. Bring to a boil and simmer until the chicken reaches 165°F (74°C) at its thickest part, around 1 hour. Transfer the chicken to a platter and cool before handling.
  • After sieving the broth, omitting the onions and celery, pour it back into the pot. Shred or cut chicken off bones, add to the broth. Heat to a boil and introduce carrots.
  • Combine eggs, 1/2 cup water, and salt in a medium bowl until blended. Slowly mix in flour until dough forms a ball; adjust flour as necessary. Spread dough on a flat surface. Cut out 2- to 3-inch slices with a butter knife, dropping them into the boiling broth.
  • Cook the carrots until they are tender, then sprinkle with parsley flakes before serving.

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