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
Scale
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
