Spaetzle and Chicken Soup Recipe

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Most Helpful Positive Review

Sep 09, 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!

—Juice

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Most Helpful Critical Review

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....

—Suze

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46 Ratings

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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.

—lynniebee1

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Oct 04, 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.

—Jennifer

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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!!

—chefblackhat

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Apr 01, 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. :)

—Abby

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Nov 07, 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!

—MRSREAMESNOODLE

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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!

—SANDYMAGS

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Nutrition

Calories
562 kcal
28%

Carbohydrates
45.3 g
15%

Cholesterol
239 mg
80%

Fat
25.2 g
39%

Fiber
4.3 g
17%

Protein
36.3 g
73%

Sodium
648 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaetzle and Chicken Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 562
** Calories from Fat: 226

% Daily Value *
** Total Fat 25.2g 39 %
** Saturated Fat 7.2g 36 %
** Cholesterol 239mg 80 %
** Sodium 648mg 26 %
** Potassium 711mg 20 %
** Total Carbohydrates 45.3g 15 %
** Dietary Fiber 4.3g 17 %
** Protein 36.3g 73 %
** Sugars 5.3g
** Vitamin A 168 %
** Vitamin C 13 %
** Calcium 12 %
** Iron 47 %
** Thiamin 45 %
** Niacin 154 %
** Vitamin B6 45 %
** Magnesium 21 %
** Folate 85 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.