4 Tbls butter
1 onion chopped
3 stalks celery chopped
3 + chopped carrots
3 skinless chicken breasts
6 10oz cans chicken broth
c 10oz cans of water
salt & pepper to taste
- Saute’ onions and celery in butter until tender. Add remaining ingredients and cook till chicken is done. Remove chicken, pull from bone and chop. Skim any foam from top of pot from cooking chicken. Add chicken back to pan and season to taste.
Spaetzle
2 eggs
1/4 cup milk
1/3 cup water
1/2 tsp salt
1/8 tsp pepper
1/4 tsp nutmeg
1-3/4 cup flour
- In a large bowl beat the eggs. Add the milk, water, salt, pepper, and nutmeg and combine the mixture well. Add the flour, a little at a time, beating after each addition until the batter is smooth.
To combine the spaetzle and the soup.
- With a spaetzle maker slide the dough across the top of the pan into the hot soup and let it simmer for 10 to 12 minutes, or until it floats and is done. If you do not have a spaetzle maker you can use a colander and push the batter through the holes with the back of a wooden spoon.
Notes: I have also used left over chicken in this recipe, works great too. I go heavy on the carrots, we like carrots. The spaetzle will thicken the soup and add seasoning so go light until the spaetzle is in the pot and cooked. As the spaetzle sits in the soup it absorbs the broth, after a few days in the fridge you may have a more stew like soup. You can add more broth to thin it out. This freezes well. If I use precooked chicken, I use all broth for a richer taste.
Recipe: Chicken Spaetzle Soup – Renee Marie’s Recipe Box
Recipe: Spaetzle – Great American-German Feasts