Lemon Chicken & Spaetzle Soup Recipe
Looking for the ultimate cozy bowl to brighten your dinner table? Let me introduce you to my Lemon Chicken & Spaetzle Soup Recipe— a heartwarming twist on classic chicken soup that bursts with zesty citrus and pillowy homemade dumplings. This recipe brings together tender chicken, bouncy spaetzle, and garden vegetables, all lifted by fresh lemon, for a meal that delivers pure comfort with plenty of sunshine. Whether you’re cooking for your family or impressing friends with a new soup night staple, this dish promises soul-soothing flavor and a beautiful presentation every single time.
Ingredients You’ll Need
Part of what makes this Lemon Chicken & Spaetzle Soup Recipe so special is how every ingredient, even the humblest, plays a starring role. You don’t need anything fancy—just wholesome staples that combine for a dinner you’ll crave again and again, with bright citrus, savory herbs, and the unmistakable magic of homemade (or store-bought) spaetzle.
- Olive oil: Adds depth and helps vegetables get beautifully soft and fragrant as they sauté.
- Butter: Lends a silky richness that balances the tanginess of the lemon.
- Onion (diced): The flavor foundation—onions mellow and sweeten as they cook.
- Carrots (peeled and sliced): These add gorgeous pops of color, as well as natural sweetness.
- Celery (sliced): Brings crispness and that classic, comforting soup aroma.
- Garlic (minced): Enhances the hearty base with aromatic depth.
- Low-sodium chicken broth: The essential backdrop—using low-sodium lets you control seasoning.
- Cooked shredded chicken: Rotisserie or leftover chicken works beautifully for both convenience and deep flavor.
- Lemon zest: Infuses the soup with citrusy brightness in every spoonful.
- Fresh lemon juice: The star of the show, bringing lively, bold flavor that wakes up the whole pot.
- Dried thyme: Offers gentle earthiness and an herby note that pairs perfectly with chicken and lemon.
- Salt and pepper: For perfectly balanced seasoning, every step of the way.
- Spaetzle (homemade or store-bought): Soft German dumplings that soak up broth like a dream.
- Fresh parsley (chopped): Garnish with this for a touch of color and herbal freshness.
How to Make Lemon Chicken & Spaetzle Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil and butter in your favorite large pot or Dutch oven over medium heat. Once the butter melts and shimmers, add the diced onion, carrots, and celery. Sauté these veggies for 5 to 7 minutes until they turn tender and aromatic—their natural sweetness builds your flavor base, so don’t rush this step. Stir in the minced garlic and let it cook for just a minute, releasing incredible fragrance without letting it brown.
Step 2: Add Broth and Simmer
Pour in the chicken broth, scraping the bottom of your pot to pick up any browned bits—that’s pure flavor gold! Bring the mixture up to a gentle boil, then reduce the heat. This fragrant broth will carry all the flavors you’ve built so far, promising a deeply satisfying soup.
Step 3: Stir in the Chicken and Lemon
Add your cooked, shredded chicken to the pot, followed by a full tablespoon of lemon zest, freshly squeezed lemon juice, and dried thyme. Season generously with salt and pepper. These bright, bold flavors will infuse the chicken and vegetables as the soup simmers for 10 to 15 minutes, blending everything into a beautiful harmony.
Step 4: Prepare the Spaetzle
If you’re making homemade spaetzle, now’s the time to cook them: drop spoonfuls or press dough through a spaetzle maker into a pot of boiling salted water. Once the dumplings float (about 2–3 minutes), drain and set aside. If you’re using store-bought spaetzle, simply cook according to the package instructions. Either way, get them ready to soak up all that flavorful broth!
Step 5: Finish and Serve
Gently stir the cooked spaetzle into the soup and let everything simmer together for another 5 minutes. Taste for seasoning, adding more salt, pepper, or an extra squeeze of lemon to lift the flavors if needed. Ladle the soup into bowls and garnish with plenty of chopped fresh parsley before serving hot—a vivid, inviting bowl packed with cozy satisfaction!
How to Serve Lemon Chicken & Spaetzle Soup Recipe
Garnishes
For the finishing touch, scatter lots of chopped fresh parsley over each bowl. If lemon is your thing, add a paper-thin lemon slice to each serving for a pretty (and delicious) flourish. A tiny pinch of crushed red pepper flakes is a fun way to add gentle warmth, and a crack of fresh black pepper right over the top is always welcome!
Side Dishes
The Lemon Chicken & Spaetzle Soup Recipe loves simple sides—think warm, crusty bread for dunking or a buttery garlic toast. A crisp green salad with cucumbers and radishes brings even more freshness to your meal, while a platter of roasted asparagus or green beans turns this soup into a memorable springtime feast.
Creative Ways to Present
To impress guests, serve this soup in shallow wide bowls to showcase the spaetzle and colorful vegetables. Or ladle it into vintage soup mugs for a casual, campfire-inspired night in. Hosting a buffet or potluck? Keep the soup warm in a slow cooker, with a sprinkle of lemon zest and parsley on the side so everyone can top off their own bowl. The Lemon Chicken & Spaetzle Soup Recipe is delightfully versatile when it comes to presentation!
Make Ahead and Storage
Storing Leftovers
Let your soup cool before transferring leftovers into airtight containers. It’ll keep beautifully in the fridge for up to 4 days—just be sure to store the spaetzle and broth together for the tastiest results. The flavors actually deepen overnight, making your next-day bowl even more irresistible!
Freezing
If you’d like to freeze the Lemon Chicken & Spaetzle Soup Recipe, hold off on adding the spaetzle until you plan to serve. The broth, chicken, and veggies freeze well for up to 2 months—just cool completely first, and portion into freezer-safe containers. When you’re ready to eat, defrost and reheat, cooking a fresh batch of spaetzle or adding store-bought right before serving for best texture.
Reheating
Reheat your soup gently on the stovetop or microwave until heated through, stirring often. If your noodles or spaetzle have soaked up extra broth, simply add a splash of water or more stock as needed. If you like things extra-zingy, finish with a fresh squeeze of lemon juice before serving each bowl.
FAQs
Can I use homemade chicken instead of rotisserie chicken?
Absolutely! Any cooked, shredded chicken will work in the Lemon Chicken & Spaetzle Soup Recipe. Poached, roasted, or grilled chicken all lend wonderful flavor, though rotisserie chicken is quick and easy if you’re in a hurry.
Is there a substitute for spaetzle?
If you can’t find spaetzle, small pasta shapes like orzo, ditalini, or even egg noodles make a great stand-in. Just cook them separately and add before serving so they don’t become mushy in the soup.
How can I make this soup gluten-free?
Swap the spaetzle for gluten-free pasta or rice, and double-check that your chicken broth is gluten-free. The Lemon Chicken & Spaetzle Soup Recipe still delivers all its bright, comforting flavor—minus the gluten!
What vegetables can I add or substitute?
Feel free to add extra veggies like baby spinach, peas, zucchini, or kale near the end of cooking for even more color and nutrition. This soup is adaptable, so use whatever looks great at the market or in your fridge.
How do I keep the spaetzle from getting too soft?
For best texture, add just-cooked spaetzle to the soup right before serving, especially if you plan to store leftovers. You can also store them separately from the broth to keep them springy and delicious each time you reheat.
Final Thoughts
If you’re craving a cozy bowl with a fresh twist, I can’t recommend this Lemon Chicken & Spaetzle Soup Recipe enough. The interplay of tangy lemon, savory chicken, and soft dumplings is pure kitchen magic. Gather your ingredients and treat yourself (and your favorite people) to a soup every bit as comforting as it is vibrant—you won’t regret it!
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Lemon Chicken & Spaetzle Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Chicken & Spaetzle Soup is a comforting and flavorful dish that combines tender shredded chicken, bright lemon flavors, and hearty spaetzle dumplings in a delicious broth. Perfect for chilly days or when you need a warm and satisfying meal.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably rotisserie or leftover)
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Spaetzle:
- 1 batch spaetzle (or 1½ cups store-bought)
Garnish:
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Add onion, carrots, and celery; sauté until tender.
- Add Flavor: Stir in garlic, chicken broth, shredded chicken, lemon zest, lemon juice, thyme, salt, and pepper. Simmer to blend flavors.
- Cook Spaetzle: If using homemade spaetzle, cook separately until they float; drain and add to the soup. If store-bought, cook per package instructions.
- Combine and Simmer: Add spaetzle to the soup; simmer everything together. Adjust seasoning. Serve hot with parsley garnish.
Notes
- You can make spaetzle ahead of time. Add a pinch of crushed red pepper flakes for heat.
- This soup freezes well without the spaetzle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German-American
Nutrition
- Serving Size: 1½ cups
- Calories: 290
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
