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
Scale
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
