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Spaetzle and Chicken Soup
SUBMITTED BY:
CARLY819
PHOTO BY:
CARLY819
"This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken."
RECIPE RATING:
Read Reviews
(21)
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PREP TIME
20 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 20 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (2 to 3 pound) whole chicken
2 (14.5 ounce) cans chicken broth
2 medium yellow onions, quartered
1 bunch celery with leaves, cut into pieces
1 (16 ounce) package baby carrots
salt and ground black pepper to taste
1/2 teaspoon garlic salt, or to taste
5 eggs
1/2 cup water
1 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon parsley flakes
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DIRECTIONS
Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.
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REVIEWS
Reviewed on Jul. 14, 2008 by
Suze
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Suze
Jul. 14, 2008
I REALLY recommend going to Youtube and researching how spaetzle is done (if nothing else than to see what it's supposed to look like) before doing this recipe, if you're not familiar with it. I followed the instructions as I understood them here, and ended up with something that looked like boiled mini-baguettes.... After looking into it, leaving the dough relatively thin and wet, and working it through a colander or maybe a cheese grater, might be the way to go. I kept adding flour trying to get it to form a ball per the directions, which was a big mistake. The soup's flavor is good, and I'm going to try to rescue what's left somehow....
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10 users found this review helpful
I REALLY recommend going to Youtube and researching how spaetzle is done (if nothing else than...
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Reviewed on Sep. 9, 2006 by
Juice
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Juice
Sep. 9, 2006
I made this recipe with "Grandma's Noodles II" (from this site), and it was AWESOME! I didn't use a whole chicken - I used boneless, skinless breasts. I cut them frozen and cooked them right in the broth with the onions and celery. The chicken came out so moist. My husband is a tried and true "meat and potatoes" guy, so I was a bit doubtful that he'd enjoy this meal of chicken noodle soup with warm applesauce on the side. HE LOVED IT! Three bowls later, he was to full for dessert :-) This will be one of our cold weather staples!
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7 users found this review helpful
I made this recipe with "Grandma's Noodles II" (from this site), and it was AWESOME! I didn't...
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Reviewed on Aug. 22, 2005 by SANDYMAGS
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SANDYMAGS
Aug. 22, 2005
This soup is great. It has a wonderful flavor. I would recommend cutting off any excess fat from the chicken before cooking. I used three cloves of fresh garlic instead of the garlic salt. I tried cutting the spaetzle as directed but found it very difficult. If you have a spaetzle press I strongly recommend using it...much easier. This one is a keeper!
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7 users found this review helpful
This soup is great. It has a wonderful flavor. I would recommend cutting off any excess fat...
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Reviewed on Nov. 7, 2005 by MRSREAMESNOODLE
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MRSREAMESNOODLE
Nov. 7, 2005
make the broth while you prep the noodles...add the noodles while you finsh the broth... what a great muti-tasking recipe for the modern day women... and great tasting too!
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4 users found this review helpful
make the broth while you prep the noodles...add the noodles while you finsh the broth... what...
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Reviewed on May 20, 2008 by lynniebee1
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lynniebee1
May 20, 2008
My grandmother taught me this too! My kids love the homemade noodles. If you roll out the dough and flour each side lightly, then roll it up and slice into noodle ribbons, that works. I have the kids unroll them and throw on a cookie sheet to "dry" a little so it doesn't soak up all the broth. Then I can add the noodles when I am ready.
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3 users found this review helpful
My grandmother taught me this too! My kids love the homemade noodles. If you roll out the...
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Reviewed on Oct. 4, 2007 by
Jennifer
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Jennifer
Oct. 4, 2007
The best chicken spaetzle ever! Soooo delicious. My father likes the dumplings very hearty, so I added about the dough in 1/2 and added 1/4 to 1/3 a cup of extra flour. Very hearty, but more like dumplings than spaetzle. The dumplings that followed this recipe were yummy. Be sure to roll the dumplings into somewhat small balls. Grease your ice cream scoop, and the balls should be 1/2 the size. I made the mistake of using the whole ice cream scoop and they soon turned out like baseballs. This is also a somewhat time consuming soup, but the soup is still worth the effort.
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3 users found this review helpful
The best chicken spaetzle ever! Soooo delicious. My father likes the dumplings very hearty, so...
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Reviewed on Nov. 21, 2006 by Pete
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Pete
Nov. 21, 2006
After years (I'm serious) this is the very first recipe for spaetzle that exactly matches my mother's (and her's) way of making it! I'm psyched. This recipe is almost identical to the thickened chicken stew I make today, having watched at my mom's apron strings. Our family is PA Dutch and I wonder if this unique preparation of spaetzle is regional... sometimes I will do the noodles on their own in boiling water, straing them, then fry until golden in butter. Yum. Thank you. GREAT recipe!!
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3 users found this review helpful
After years (I'm serious) this is the very first recipe for spaetzle that exactly matches my...
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Reviewed on Apr. 1, 2008 by
Abby
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Abby
Apr. 1, 2008
Coming from Dutch heritage, My mom makes my grandmothers recipe for spaetzle and chicken soup regularly. Now that I'm on my own, this soup is one of the many things I miss. This recipe isn't an exact match for my mom/grandmothers, but is as close as it can get. LOVE IT! I had a hard time with the spaetzles but maybe I just need practice. :)
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2 users found this review helpful
Coming from Dutch heritage, My mom makes my grandmothers recipe for spaetzle and chicken soup...
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Reviewed on Nov. 10, 2005 by
LINDA MCLEAN
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LINDA MCLEAN
Nov. 10, 2005
When I make chicken soup I prefer to use the carcass from a roasted chicken. I think it adds more flavor. I grew up eating spaetzle but never had it in soup. It was delicious Carly and thanks!
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2 users found this review helpful
When I make chicken soup I prefer to use the carcass from a roasted chicken. I think it adds...
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