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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Reviewer:

Deedle

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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4 users found this review helpful

Reviewer:

RCHEISS

Cooking Level: Expert

Home Town: Mayfield Heights, Ohio, USA

Living In: Wickliffe, Ohio, USA

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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2 users found this review helpful

Reviewer:

jackie01

Cooking Level: Intermediate

Living In: Ravenna, Ohio, USA

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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64 users found this review helpful

Reviewer:

Suze

Cooking Level: Intermediate

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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37 users found this review helpful

Reviewer:

lynniebee1

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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15 users found this review helpful

Reviewer:

Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: Portage, Wisconsin, USA

Reviewed: Feb. 17, 2008

This is our favorite chicken soup recipe.

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Reviewer:

lusciouslisa119

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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Reviewer:

Betsy

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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24 users found this review helpful