Spaetzle and Chicken Soup

This chicken spaetzle recipe is cooked in a flavorful broth and features baby carrots and homemade noodles for a cozy soup best enjoyed on a cold day.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 562 Calories

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 5 eggs
• salt and ground black pepper to taste
• 2 (14.5 ounce) cans chicken broth
• 1 (2 to 3 pound) whole chicken
• 1 (16 ounce) package baby carrots
• 2 medium yellow onions, quartered
• 1 bunch celery with leaves, cut into pieces
• 0.5 cup water
• 0.5 teaspoon parsley flakes
• 0.5 teaspoon garlic salt, or to taste

Recipe Instructions

Step 1

Place chicken in a stockpot and add enough water to cover. Pour in chicken broth; add onions and celery. Season with salt, pepper, and garlic salt. Bring to a boil and cook until an instant-read thermometer inserted into the center of chicken near the bone reaches 165 degrees F (74 degrees C), about 1 hour. Remove chicken to a platter and let sit until cool enough to handle.

Step 2

Strain broth, discard onions and celery, and return broth to the stockpot. Remove chicken meat from the bones, chop or tear into pieces, and add to broth in the pot. Bring to a boil and add carrots.

Step 3

Stir together eggs, 1/2 cup water, and salt in a medium bowl until well combined. Gradually add flour until dough is firm enough to form a ball; add more or less flour as needed. Pat dough out onto a flat plate. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate, allowing them to fall directly into the boiling broth.

Step 4

Cook until carrots are tender. Sprinkle with parsley flakes to serve.