This Lemon Chicken & Spaetzle Soup is a comforting and flavorful dish with a unique twist. Tender chicken, fresh vegetables, and homemade spaetzle dumplings come together in a light and lemony broth, creating a satisfying and heartwarming meal.
Why You’ll Love This Recipe
- Flavorful and Unique: The combination of tender chicken, fresh vegetables, and chewy spaetzle dumplings in a lemony broth creates a delicious and satisfying flavor profile.
- Homemade Spaetzle: This recipe guides you through making your own spaetzle dumplings, adding a touch of homemade goodness to the soup.
- Easy to Make: With clear instructions and simple ingredients, this soup is surprisingly easy to prepare.
Ingredients
Here’s what you’ll need to make this delicious Lemon Chicken & Spaetzle Soup:
For the Soup:
- Chicken broth: Forms the base of the flavorful soup.
- Eggs: Used to create a light and fluffy egg drop in the soup.
- Fresh lemon juice: Adds brightness and a tangy flavor.
- Olive oil: For sautéing the vegetables.
- Onion, garlic, celery, and carrots: Finely chopped, for flavor, texture, and nutrition.
- Fresh dill: For garnish and a fresh herb flavor.
- Kosher salt and freshly cracked black pepper: To taste.
For the Spaetzle:
- All-purpose flour: Provides structure and texture to the spaetzle dumplings.
- Kosher salt: Enhances the flavor of the spaetzle.
- Ground nutmeg: Adds a warm and slightly sweet spice.
- Eggs: Bind the spaetzle dough together.
- Milk: Adds moisture and helps create a smooth batter.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Lemon Chicken & Spaetzle Soup
Step 1: Make the Spaetzle Batter
In a large bowl, combine the flour, salt, and nutmeg for the spaetzle. In a separate bowl, whisk together the eggs and milk. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth and thick batter forms. Set aside.
Step 2: Start the Soup
In a large pot, bring the chicken broth to a gentle boil. Reduce the heat to low and let it simmer.
Step 3: Sauté the Vegetables
While the broth is simmering, heat the olive oil in a separate pot over medium heat. Add the chopped onion, garlic, celery, and carrots, and cook until the vegetables are softened. Add the sautéed vegetables to the simmering broth.
Step 4: Prepare the Egg Mixture
In a medium bowl, whisk together the eggs and lemon juice until well combined and frothy. Slowly ladle about a cup of the hot broth into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
Step 5: Cook the Spaetzle
Add the spaetzle batter to the simmering broth and vegetables. Cook until the spaetzle dumplings float to the surface, about 2-3 minutes.
Step 6: Finish and Serve
Gradually pour the tempered egg mixture into the soup, stirring gently. Heat the soup through, but do not let it boil. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh dill.
Pro Tips for Making the Recipe
- Use high-quality broth: The flavor of the soup depends on the quality of the broth, so use homemade broth or a good-quality store-bought broth.
- Don’t overcook the spaetzle: Overcooked spaetzle will be mushy. Cook just until they float to the surface.
- Temper the eggs: Tempering the eggs prevents them from curdling when added to the hot soup.
How to Serve Lemon Chicken & Spaetzle Soup
- Light Lunch or Dinner: This Lemon Chicken & Spaetzle Soup is a perfect light and refreshing meal for lunch or dinner.
- Comfort Food: Enjoy it on a cold day for a warm and comforting meal.
- Family Meal: This soup is a satisfying and nutritious option for a family dinner.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop or in the microwave until warmed through.
FAQs
Can I use a different type of flour for the spaetzle?
You can experiment with other types of flour, such as whole wheat flour or a gluten-free flour blend, but the texture of the spaetzle may vary.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables, such as diced zucchini, mushrooms, or spinach.
Can I make this soup vegetarian?
Yes, you can omit the chicken and use vegetable broth. You can also add lentils or beans for extra protein.
How can I make this soup spicier?
Add a pinch of red pepper flakes or some diced chili pepper to the soup while simmering.
There you have it! A delicious and comforting recipe for Lemon Chicken & Spaetzle Soup that’s perfect for any occasion. Enjoy!
Print
Lemon Chicken & Spaetzle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: German-inspired
Description
This Lemon Chicken & Spaetzle Soup is a comforting and flavorful dish with a bright, citrusy twist. Tender chicken, homemade spaetzle dumplings, and a variety of vegetables simmer in a light and fragrant broth, making it a satisfying and wholesome meal.
Ingredients
For the Soup:
- 6 cups chicken broth
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- Fresh dill, for garnish
- Kosher salt and freshly cracked black pepper, to taste
For the Spaetzle:
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup milk
Instructions
- Simmer Broth and Sauté Vegetables: In a large pot, bring chicken broth to a gentle simmer. In a separate pot, heat olive oil over medium heat. Sauté onion, garlic, celery, and carrots until softened. Add the sautéed vegetables to the simmering broth.
- Temper Eggs: In a medium bowl, whisk together eggs and lemon juice until frothy. Slowly whisk in 1 cup of the hot broth to temper the eggs.
- Make Spaetzle: In a large bowl, combine flour, salt, and nutmeg. In another bowl, whisk together eggs and milk. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
- Cook Spaetzle: Add the spaetzle batter to the simmering soup in small portions (using a spaetzle maker, a colander with large holes, or a spoon). Cook until the spaetzle float to the surface, about 2-3 minutes.
- Combine and Season: Gradually whisk the tempered egg mixture into the soup. Heat gently without boiling. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh dill.
Notes
- Spaetzle: If you don’t have a spaetzle maker, you can use a colander with large holes or simply drop spoonfuls of batter into the soup.
- Chicken: You can use cooked chicken if you prefer, adding it to the soup at the end with the spaetzle.
- Variations:
- Add other vegetables, such as spinach, mushrooms, or peas.
- Use a different type of fresh herb for garnish, such as parsley or chives.
- For a richer flavor, use homemade chicken stock.
Nutrition
- Serving Size: 1 cup
- Calories: 250kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg
