Reviewed: Mar. 7, 2013

This is so wonderfully yummy! I found this a while back when my family had the creeping crud and though none of us are usually fans of chicken "noodle" soup, we loved this! The spaetzle added a nice heartiness to the dish. I did find I needed to add about a cup of milk to the spaetzle batter, though; a 1/2 cup left it too thick to work with.

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Reviewer:

charlotte

Reviewed: Apr. 22, 2012

This is probably the best chicken soup we have ever tasted. I prepared the recipe without any changes.

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Reviewer:

MOTORHEAD

Reviewed: Mar. 6, 2012

This was easier than expected! It has a GREAT taste that the whole family asked for seconds. I used 2 chicken breasts that were very close to the 3 pound suggestion. That made it even easier when I had to get rid of the bones. The spatzel was wonderful! I had a maker and had never used it before today. WOW! This is a keeper and I'm passing it on to others! We loved this :-)

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Reviewer:

TKANE

Reviewed: Jun. 15, 2009

I simmered my broth for about 4 hours. I discarded all the veggies from the broth and replaced them with fresh ones and added some zucchini (needed to be used up) along with the chicken off the bone. Since I added the zucchini I added basil to the spaetzle. I found the easiest way to add it to the broth is to set the colander over the pot and run a spoon over the batter and they will drop right in and make perfect little spaetzle. This was super yummy we really enjoyed it!!

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Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Mar. 9, 2008

I decided to try this recipe because I had never made spaetzle before! Made it as per the directions, although I did cut the 2 tsp salt to 1 tsp. Didn't have a spaetzle maker, so I just spooned small amounts into the simmering broth, then sliced some of the larger dumplings once they were cooked, into smaller pieces. Very good overall, and I'd make this again.

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