Spaetzle And Chicken Soup Food

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SPAETZLE AND CHICKEN SOUP



Spaetzle and Chicken Soup image

This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.

Provided by CARLY819

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

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
1 (16 ounce) package baby carrots
salt and ground black pepper to taste
½ teaspoon garlic salt, or to taste
5 eggs
½ cup water
1 teaspoon salt
3 cups all-purpose flour
½ teaspoon parsley flakes

Steps:

  • 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.

Nutrition Facts : Calories 562.2 calories, Carbohydrate 45.3 g, Cholesterol 222.7 mg, Fat 25.2 g, Fiber 4.3 g, Protein 36.3 g, SaturatedFat 7.2 g, Sodium 648 mg, Sugar 5.3 g

CHICKEN SOUP WITH DILL SPAETZLE



Chicken Soup With Dill Spaetzle image

This home-cooked soup takes less than an hour to pull together and will leave you feeling soothed and satisfied. Spaetzle and chicken fortify this vegetable-studded soup, making it a hearty, one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 9

3/4 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1/3 cup whole milk
1/4 cup packed fresh dill, chopped, and 1 large sprig, plus more sprigs for serving
1 bone-in, skin-on chicken breast (2 pounds), split
6 cups low-sodium chicken broth
2 medium carrots, peeled and cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces

Steps:

  • Whisk together flour, 3/4 teaspoon salt, and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk, and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover batter and store in refrigerator up to 1 day.
  • Bring chicken, broth, and dill sprig to a boil in a large pot. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs.
  • Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Shred chicken into bite-size pieces (discarding bones) and return to pot. Bring to a boil. Working in batches, push batter through the large holes of a colander into broth. Season soup with salt and pepper and serve, topped with more dill sprigs.

CHICKEN PAPRIKASH WITH SPAETZLE



Chicken Paprikash With Spaetzle image

Make and share this Chicken Paprikash With Spaetzle recipe from Food.com.

Provided by Mark Kovach

Categories     Stew

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 -3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter (your choice) or 2 tablespoons margarine (your choice)
1 tablespoon oil
4 -6 cups water
chicken bouillon cube (not necessary with large amt of chicken) (optional)
1 (8 -16 ounce) container sour cream
2 cups all-purpose flour
2 -6 eggs
salt and pepper

Steps:

  • OK let's be Hungarian.
  • Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
  • Start by heating the oil in a large pot and browning your chicken parts.
  • Remove the chicken and add the butter or margarine to the pot.
  • Sauté the onion in the melted butter until transparent.
  • Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
  • Chicken should be very tender and about to fall off bones.
  • Remove chicken to bowl.
  • Add enough fresh water to pot to bring back to original level.
  • Check flavor of broth.
  • If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
  • Bring broth to boil.
  • Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
  • Now comes the tricky (and boring) part.
  • Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
  • Spaetzle is cooked when it floats on surface.
  • You may need to remove some to get it all in the pot.
  • With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
  • At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
  • The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
  • One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.

FARMHOUSE CHICKEN SOUP WITH SPAETZLE



Farmhouse Chicken Soup With Spaetzle image

This is a hearty soup topped with spaetzle, which our family loves. It is great to have on a cold winter day, or if we are not too hungry we have the soup for dinner with some crusty bread on the side. Enjoy!

Provided by TasteTester

Categories     Poultry

Time 2h35m

Yield 3 quarts, 10-12 serving(s)

Number Of Ingredients 20

1 broiler (3 to 3 1/2 pounds) or 1 broiler-fryer chicken (3 to 3 1/2 pounds)
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
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)

Steps:

  • Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
  • Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle.
  • For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

Nutrition Facts : Calories 244.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 80.6, Sodium 1158.8, Carbohydrate 18.7, Fiber 1.3, Sugar 1.9, Protein 19.3

ROSANNE'S CHICKEN SPAETZLE SOUP



Rosanne's Chicken Spaetzle Soup image

Make and share this Rosanne's Chicken Spaetzle Soup recipe from Food.com.

Provided by Toadi

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups chicken, cooked and cubed, save 2 cups liquid off of chicken
2 cups carrots, sliced
1/4 cup celery, chopped
1/4 cup onion, chopped
3 (10 1/2 ounce) cans chicken broth
1 cup water
1 teaspoon pepper
1/2 teaspoon salt
2 eggs
1 1/2 cups flour
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon baking powder

Steps:

  • In a large kettle, combine 1 cup water, water off of chicken, onion, celery and carrots.
  • Bring to a soft boil and cook until carrots are tender.
  • Add chicken, salt, pepper and broth. Simmer on low. Start making spaetzle.
  • In a separate saucepan combine 4 cups water.
  • Bring to a boil.
  • In a mixing bowl combine eggs, flour, 1/2 cup water salt and baking powder. Beat well.
  • Drop small teaspoons of batter into boiling water, cook until spaetzle floats on top of water.
  • Scoop spaetzle out with a slotted spoon and add to soup.
  • Simmer soup on low for 30 minutes (or more) to flavor through.
  • Enjoy!

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