Reviewed: Nov. 19, 2009

I've made spaetzle before. Just once, with a mix, but that was enough that I understand how the process works, & how it should look. The spaetzle part of the recipe DOES NOT MATCH the method given for cooking it. The spaetzle part, as written, is just about right for the "push through a colander into boiling water" method of making spaetzle. It is NOT right for making homemade noodles (as instructions say)--too wet. I added another cup and a half of flour and spooned mine in. They ARE delicious--but this recipe is not for the novice cook. -1 star for the ratio of liquid:flour not being near right for the spaetzle, but otherwise, delicious & thanks :) P.S. I'd make again, but I'll play around with the liquid:flour ratio and use a colander to drip-through, as that's easier anyway.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 27, 2009

So much like what our grandmother's make! I drop the dumplings in the soup by the spoon.

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highlandsranchcolorado

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Reviewed: Oct. 17, 2009

This was very good. I am in the process of cleaning out the pantry and found a package of spaetzle that need to be used. I had actually roasted a chicken earlier in the week and had made chicken stock from the carcass so I used that and the leftover chicken for this. My 2 year old, who is not a big fan of soup, gobbled this up.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Oct. 13, 2009

This soup was the BEST. I just loved everything about it. Even my kids loved it. I will certainly be making this again. Thank you CARLY819.

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Laura

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Reviewed: Jul. 20, 2009

Carly, your soup is delicious! Your directions were clear and concise. As a matter of fact, I may make another batch tonight!

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Maridee

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Reviewed: Dec. 6, 2008

This soup was very good. I added dill to the soup, and it was awesome. Kid and hubby loved it, too.

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DuPieChelle

Cooking Level: Intermediate

Living In: Bainbridge Island, Washington, USA

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Reviewed: Nov. 29, 2008

My hubby loves this soup! He practically begs me to make it. It is very easy. I use a vegetable broth and a cube of veg. boullion. I don't think it makes a difference though, that is just what we have around the house. This is another family staple on the cold days around here.

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PERKS09

Cooking Level: Intermediate

Home Town: Shakopee, Minnesota, USA

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Reviewed: Nov. 22, 2008

Ohhhhhhh.......yum. I made this today to help fight a cold, and it is EXACTLY what my Gramma made growing up! We called it Chicken Rebel soup, and instead of cutting the spaetzle dough, we just dropped it in. Other than that...this is the best stuff ever. Who needs Zicam when you've got this!?

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Deedle

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Reviewed: Oct. 31, 2008

I didn't change much because the original recipe looked great. Two small changes - I roasted the chicken first, 350 for about 45 minutes, then the chicken and fat went into the water. I still found it necessary to add a tablespoon of chicken base and a touch more salt to bring the flavor fully out. Second was the spaetzle recipe - I used 3 cups flour, 4 eggs, 1 1/4 cup of whole milk, 1 1/2 teaspoon fresh grated nutmeg, and then piped it out into boiling slated water through the cut tip of a 1 gal. freezer storage bag. I ended up with a noodle about 2-3 inches long and between a 1/4 and 1/2 inch wide. A definite "make again" recipe, thank you!

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RCHEISS

Cooking Level: Expert

Home Town: Mayfield Heights, Ohio, USA

Living In: Wickliffe, Ohio, USA

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Reviewed: Oct. 3, 2008

Fantastic!!! My family loves this recipe so much, I always double the recipe, making a huge amount, and it is always gone the next day!!! So easy and so so so delicious!!!

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jackie01

Cooking Level: Intermediate

Living In: Ravenna, Ohio, USA

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Reviewed: 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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Suze

Cooking Level: Intermediate

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Reviewed: 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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lynniebee1

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Reviewed: 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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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Feb. 17, 2008

This is our favorite chicken soup recipe.

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lusciouslisa119

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Reviewed: Oct. 15, 2007

This is exactly like my moms also. It is the best!!! She would also make these dumplings and put them in her fried cabbage and bacon.

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Betsy

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Reviewed: 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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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Sep. 17, 2007

Excellent recipe, my family loved it. Even my very picky husband!

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PENPAK1

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Reviewed: Jan. 9, 2007

My husband made this and it was awesome. Perfect for a cold winter.

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princess2u

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Dec. 29, 2006

I don't know if it was something I did wrong or what, but I did not care for this. The flavor of the broth was wonderful, but the noodles were not good. It might have been me, I don't know. Sorry! A. Bennett

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Anne

Home Town: Markle, Indiana, USA

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Reviewed: 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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