Chicken Soup With Spaetzle Recipe

Name: Chicken Soup With Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 broiler/fryer chicken (2 to 3 pounds), cut into pieces; 2 tablespoons canola oil; 8 cups chicken broth; 2 bay leaves; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 1 cup sliced carrots; 1 cup sliced celery; 3/4 cup chopped onion; 1 garlic clove, minced; 1/3 cup medium pearl barley; 2 cups sliced fresh mushrooms; 1-1/4 cups all-purpose flour; 1/8 teaspoon baking powder; 1/8 teaspoon salt; 1 large egg, lightly beaten; 1/4 cup water; 1/4 cup 2% milk

Servings: persons

1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
2 tablespoons canola oil
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup sliced carrots
1 cup sliced celery
3/4 cup chopped onion
1 garlic clove, minced
1/3 cup medium pearl barley
2 cups sliced fresh mushrooms
1-1/4 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg, lightly beaten
1/4 cup water
1/4 cup 2% milk

1
In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat.
2
Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves.
3
In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes.

1152

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 broiler/fryer chicken (2 to 3 pounds), cut into pieces, 2 tablespoons canola oil, 8 cups chicken broth, 2 bay leaves, and more.

Yes, Chicken Soup With Spaetzle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup With Spaetzle

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