Farmhouse Chicken Soup With Spaetzle

The scent of chicken soup always takes me back to my grandmother’s kitchen. I can almost see her now, standing over a steaming pot, her brow furrowed in concentration as she added a pinch of this and a dash of that. What made her soup truly special was the spaetzle – those tender little dumplings that soaked up all the savory broth. This recipe is my attempt to recreate that comforting, heartwarming memory, sharing a little piece of my family’s history with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 5 minutes
• Total Time: 2 hours 35 minutes
• Servings: 10-12
• Yields: 3 quarts
• Dietary Type: Not Gluten-Free

Ingredients

For the Soup:

• 1 broiler (3 to 3 1/2 pounds) or 1 broiler-fryer chicken (3 to 3 1/2 pounds)
• 2 cups water
• 6 1/2 cups chicken broth (lo-sodium, if desired)
• 1 1/2 tablespoons butter
• 1 large onion, chopped
• 1/2 cup chopped celery
• 1 cup diced carrot
• 2 garlic cloves, finely minced
• 2 teaspoons salt (can use less, if desired)
• 1/2 teaspoon pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon crushed red pepper flakes

For the Spaetzle:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 1/8 teaspoon ground nutmeg
• 2 eggs, well beaten
• 1/2 cup milk
• 1 tablespoon minced fresh parsley (or 1 teaspoon dried)

Equipment Needed

• Dutch oven or large pot
• Skillet
• Cutting board
• Knife
• Rubber spatula
• Large-hole grater or colander

Instructions

1. Begin by preparing the soup base. Place the chicken, water, and chicken broth into a Dutch oven or large pot. Bring the mixture to a boil over high heat.

2. While the broth is heating, prepare the aromatic vegetables. In a preheated skillet, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté the vegetables for approximately 3 minutes, stirring occasionally, until they begin to soften.

3. Add the finely minced garlic to the sautéed vegetables and continue to cook for another 2 minutes, stirring constantly to prevent burning. The garlic should become fragrant but not brown.

4. Once the garlic is fragrant, add the sautéed onion, celery, carrots, and garlic mixture to the boiling stock in the Dutch oven.

5. Season the soup with salt, pepper, poultry seasoning, and crushed red pepper flakes. You can adjust the amount of salt to your preference, especially if using regular (non-low sodium) chicken broth.

6. Reduce the heat to low, cover the Dutch oven, and simmer the soup for 1 to 1 1/2 hours, or until the chicken is tender and the broth is flavorful. The longer it simmers, the more the flavors will meld together.

7. Carefully remove the chicken from the broth and place it on a cutting board to cool.

8. While the chicken is cooling, skim any excess fat from the surface of the broth using a spoon or ladle. This step helps to create a cleaner, more flavorful soup.

9. Once the chicken is cool enough to handle, remove the meat from the bones, discarding the bones and skin. Cut the chicken meat into bite-size pieces and return it to the broth.

10. Keep the soup covered and on a low simmer while you prepare the spaetzle. This will keep the chicken warm and allow the flavors to continue to develop.

11. Now, prepare the spaetzle. In a small bowl, combine the all-purpose flour, salt, baking powder, and ground nutmeg. Whisk the dry ingredients together to ensure they are evenly distributed.

12. In a separate bowl, beat the eggs well. Add the milk and minced fresh parsley (or dried parsley) to the beaten eggs and whisk to combine.

13. Pour the wet ingredients (egg mixture) into the bowl with the dry ingredients (flour mixture). Stir until just combined. Be careful not to overmix the batter; a few lumps are okay.

14. Using a rubber spatula, push the spaetzle batter through a large-hole grater or colander directly into the simmering soup. Work in batches to avoid overcrowding the soup. The spaetzle will look like small, irregular noodles as they drop into the broth. If you don’t have a spaetzle maker or grater you can drop by small spoonfuls to give more of a dumpling shape.

15. Simmer the soup, uncovered, for 10 minutes, or until the spaetzle float to the top and are cooked through. The spaetzle should be tender and slightly chewy.

Expert Tips & Tricks

• Make-Ahead Prep: The soup base (before adding the chicken back in) can be made a day or two in advance and stored in the refrigerator. This allows the flavors to deepen even further. The spaetzle batter is best made right before cooking.
• Broth Boost: For an even richer flavor, use homemade chicken broth or add chicken bouillon cubes or powder to the store-bought broth.
• Vegetable Variations: Feel free to add other vegetables to the soup, such as parsnips, turnips, or potatoes. Just adjust the cooking time accordingly.
• Herb Power: Experiment with different herbs to customize the flavor profile. Thyme, rosemary, or bay leaf are excellent additions to chicken soup.
• Spice It Up: If you like a little more heat, add a pinch more crushed red pepper flakes or a dash of hot sauce.
• Texture Troubles: If your spaetzle batter is too thick, add a tablespoon or two more milk until it reaches a pourable consistency. If it’s too thin, add a tablespoon or two of flour.

Serving & Storage Suggestions

Serve the Farmhouse Chicken Soup With Spaetzle hot, garnished with a sprinkle of fresh parsley or a dollop of sour cream or crème fraîche, if desired. Crusty bread or crackers are also excellent accompaniments.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Reheat the soup gently on the stovetop or in the microwave until heated through. The spaetzle may become a bit softer upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	244.6 kcal	N/A
Calories from Fat	86g	36%
Total Fat	9.7 g	14%
Saturated Fat	3.5 g	17%
Cholesterol	80.6 mg	26%
Sodium	1158.8 mg	48%
Total Carbohydrate	18.7 g	6%
Dietary Fiber	1.3 g	5%
Sugars	1.9 g	N/A
Protein	19.3 g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Spaetzle: Substitute the all-purpose flour with a gluten-free flour blend to make gluten-free spaetzle.
• Vegetarian Option: Replace the chicken with vegetable broth and add more vegetables like mushrooms, zucchini, or bell peppers for a hearty vegetarian soup.
• Dairy-Free Spaetzle: Use a plant-based milk alternative, such as almond milk or soy milk, in place of cow’s milk.
• Spicy Kick: Add a chopped jalapeño pepper or a dash of cayenne pepper to the soup for a spicier flavor.
• Lemon Infusion: Squeeze a bit of fresh lemon juice into the soup before serving for a brighter, more vibrant flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken to make this soup?
A: Yes, you can use pre-cooked rotisserie chicken or leftover cooked chicken to save time. Simply shred or dice the chicken and add it to the soup during the last 30 minutes of simmering.

Q: Can I freeze this soup with the spaetzle already in it?
A: Yes, you can freeze the soup with the spaetzle, but be aware that the spaetzle may become slightly softer in texture upon thawing and reheating.

Q: How can I make the soup thicker?
A: You can thicken the soup by stirring in a slurry of cornstarch or flour mixed with cold water. Alternatively, you can mash some of the cooked potatoes or other vegetables in the soup to create a thicker consistency.

Q: What if I don’t have a spaetzle maker?
A: If you don’t have a spaetzle maker or grater, you can use a colander with large holes or simply drop small spoonfuls of the batter directly into the simmering soup to create dumpling-like spaetzle.

Q: Can I add other types of vegetables to the soup?
A: Absolutely! Feel free to add any of your favorite vegetables, such as green beans, peas, corn, or spinach. Just adjust the cooking time accordingly to ensure the vegetables are cooked through.

Final Thoughts

I truly hope this recipe brings you as much joy and comfort as it has brought my family over the years. Don’t be afraid to experiment with different variations and substitutions to make it your own. Whether you’re seeking a hearty meal on a chilly evening or simply a taste of homemade goodness, this Farmhouse Chicken Soup With Spaetzle is sure to satisfy. I encourage you to try making this at home and would love to hear about your experience – feel free to share your feedback or photos! Pair it with a crisp glass of white wine or a warm slice of homemade bread for the perfect comforting meal. Bon appétit!