If you’re craving a bowl of bright, soul-warming comfort food that delivers on both flavor and nostalgia, you absolutely need to try Lemon Chicken & Spaetzle Soup. This cheerful twist on a timeless classic blends savory chicken, pillowy spaetzle noodles, and a fresh kiss of lemon in every spoonful, making it the ultimate pick-me-up for busy weeknights or slow Sundays alike. Whether you grew up loving chicken noodle soup or have always wanted to master homemade spaetzle, this dish satisfies on every level and then some.
Ingredients You’ll Need
The secret behind this delicious Lemon Chicken & Spaetzle Soup lies in its honest, easy-to-find ingredients. Each component has an important job: building layers of flavor, texture, or color to make the final soup unforgettable. Here’s what you’ll need and why you won’t want to skip a single one!
- Olive oil: Adds a hint of fruity richness and helps the butter cook without burning.
- Butter: Gives the vegetables and aromatics a smooth, classic depth that can’t be beat.
- Onion (small, finely diced): The essential savory base, bringing sweetness and balance to the broth.
- Carrots (peeled and diced): For a pop of color and a subtle natural sweetness in each bite.
- Celery (diced): Offers savory crunch and classic soup aroma that ties everything together.
- Garlic (minced): Provides a warm, mellow flavor boost—don’t be shy, garlic lovers!
- Chicken broth (low-sodium): Forms the heart of the soup, carrying the flavors and letting the lemon shine.
- Cooked chicken breast (shredded): Adds protein and comforting texture; rotisserie chicken works wonderfully.
- Dried thyme: Lends earthiness and a touch of herbal complexity.
- Dried parsley: Brightens the overall flavor with gentle herbal notes.
- Bay leaf: Imbues the broth with a subtle depth you’ll miss if you leave it out.
- Salt: It’s all about balance—season to taste so every ingredient shines.
- Black pepper: Adds gentle heat and enhances the savory flavors.
- Lemon (juice and zest): The star! Adds freshness and zing, turning this into Lemon Chicken & Spaetzle Soup.
- Spaetzle noodles (homemade or store-bought): These tender, dumpling-like noodles make the soup uniquely hearty and so much fun to eat.
- Fresh parsley (chopped, optional): Sprinkle on top for a burst of color and a fresh finish if you’d like.
How to Make Lemon Chicken & Spaetzle Soup
Step 1: Sauté the Vegetables
In a large soup pot, heat the olive oil and butter over medium heat until shimmering and fragrant. Toss in the finely diced onion, carrot, and celery. Let everything cook together for 5 to 6 minutes, stirring occasionally, until the veggies soften and start releasing their sweet aroma. This is the aromatic backbone of your Lemon Chicken & Spaetzle Soup, so take your time here—it builds irresistible flavor!
Step 2: Add The Garlic
Once your vegetables are soft and glistening, add the minced garlic and sauté for about a minute. The kitchen will instantly smell amazing. Be careful not to let the garlic brown—just a gentle, quick sauté is plenty to boost the soup’s fragrance and depth.
Step 3: Build the Broth Base
Pour the low-sodium chicken broth into the pot, using a wooden spoon to scrape up any little browned bits from the pan. Stir in the shredded chicken breast, dried thyme, parsley, bay leaf, salt, and black pepper. Increase the heat and bring everything up to a cheerful bubble, then reduce to a simmer. Let the soup gently cook for about 15 minutes, allowing those rich, savory flavors to come together beautifully. This step is where the real magic happens, infusing the broth with herbaceous goodness!
Step 4: Add Spaetzle Noodles
Next up, stir in your spaetzle noodles. Whether you made your own or grabbed a trusty store-bought version, these little dumplings add texture and old-world comfort to your Lemon Chicken & Spaetzle Soup. Let them simmer according to package directions (usually 8 to 10 minutes) until they’re perfectly tender and fluffy—but not mushy.
Step 5: Brighten with Lemon
Just before serving, stir in the juice and zest of one lemon. This final addition wakes up the entire pot with a burst of tangy freshness, balancing out the savory elements and turning the classic chicken soup into something extra special. Be sure to taste and adjust the seasonings here—the right hit of lemon makes all the flavors pop!
Step 6: Finishing Touches & Serve
Fish out the bay leaf (no one likes a surprise bite!) and ladle the soup into bowls. For a pretty touch and even more flavor, sprinkle each serving with fresh chopped parsley. Serve piping hot and savor every zesty, comforting slurp!
How to Serve Lemon Chicken & Spaetzle Soup
Garnishes
A shower of chopped fresh parsley adds brightness and visual appeal, but you can get creative with sliced green onions, a twist of extra lemon zest, or a sprinkle of cracked black pepper on top. Even a brush of fresh dill can evoke those classic German flavors in your Lemon Chicken & Spaetzle Soup.
Side Dishes
This soup is delightfully filling on its own, but a warm crusty bread or pillowy dinner rolls are pure perfection for soaking up that golden broth. For a lighter option, pair with a simple green salad tossed in a lemony vinaigrette to echo the citrus notes in the soup.
Creative Ways to Present
Try serving Lemon Chicken & Spaetzle Soup in wide bowls for family-style comfort, or in mugs for a cozy, grab-and-go lunch. For an elevated dinner party, use mini soup crocks and finish each with a swirl of crème fraîche or a sprinkle of fresh chives for color and flair.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Lemon Chicken & Spaetzle Soup into airtight containers and refrigerate within two hours of cooking. The flavors deepen beautifully overnight, making tomorrow’s lunch even tastier. The soup keeps well for up to four days.
Freezing
To freeze, cool the soup completely and ladle it into freezer-safe containers. It’s best to freeze the base without the spaetzle noodles, as they can become soft. Simply add fresh or cooked noodles when reheating. The soup base will keep for up to three months in the freezer.
Reheating
When you’re ready to reheat, warm the Lemon Chicken & Spaetzle Soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened a bit, just add a splash of broth or water to loosen it up and restore its comforting texture.
FAQs
Can I make this recipe gluten-free?
Absolutely! Swap out the traditional spaetzle for your favorite gluten-free noodles or dumplings. There are even some wonderful gluten-free spaetzle mixes available if you want to stay true to the dish’s roots.
Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is a time-saving hero here! Just shred about two cups and add to the soup in place of cooked chicken breast—it will be just as tasty and even easier to prepare.
How do I make homemade spaetzle?
Homemade spaetzle is surprisingly easy. Mix together flour, eggs, milk, and a pinch of salt, then use a spaetzle maker or colander to press the dough over simmering water. When the dumplings float, they’re ready to drain and add to your Lemon Chicken & Spaetzle Soup!
What if I want to add extra veggies?
Go for it! A handful of baby spinach, chopped kale, or even diced zucchini stirred in at the end will boost nutrition and color without altering the overall flavor profile of the soup.
Does the lemon flavor overpower the soup?
Not at all! The lemon juice and zest add a refreshing brightness, balancing the savory broth without overwhelming it. Adjust the amount to suit your preference—taste as you go for that perfect citrusy zing.
Final Thoughts
There’s a reason Lemon Chicken & Spaetzle Soup is such a beloved comfort food: it’s bright, cozy, and seriously satisfying. Whether you’re feeding a crowd or just treating yourself to a bowl of homemade goodness, give this recipe a try—you’re bound to fall in love with every spoonful!
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Lemon Chicken & Spaetzle Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Chicken & Spaetzle Soup is a comforting and flavorful dish that combines tender chicken, hearty spaetzle noodles, and bright lemon zest. Perfect for a cozy night in or to warm up on a chilly day.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice and zest of 1 lemon
- 12 ounces spaetzle noodles (homemade or store-bought)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened.
- Add Aromatics: Stir in the garlic and cook for 1 minute more.
- Cook Soup: Pour in the chicken broth, then add the shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Cook Spaetzle: Add the spaetzle noodles and cook according to package directions, usually about 8–10 minutes, until tender.
- Finish Soup: Stir in the lemon juice and zest, then taste and adjust seasoning as needed. Remove the bay leaf before serving. Garnish with fresh parsley if desired and serve hot.
Notes
- For richer flavor, add ½ cup white wine when sautéing vegetables.
- You can also stir in a handful of spinach or kale at the end for added nutrition.
- This soup tastes even better the next day after the flavors have melded.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 4g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
