Chicken Soup With Spaetzle Recipes

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CHICKEN PAPRIKASH WITH SPAETZLE



Chicken Paprikash with Spaetzle image

When my folks originated from Austria in the early 1900s, they brought many of the recipes they enjoyed in the old country. This wonderful dish is one of them.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

1 jar (16 ounces) whole onions, drained
4 tablespoons butter, cubed
1 large onion, chopped
1/2 cup all-purpose flour
2 tablespoons paprika, divided
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1-1/4 cups chicken broth
1 cup sour cream
3 tablespoons capers with juice
SPAETZLE:
1-1/2 cups all-purpose flour
2 large eggs, lightly beaten
1/2 cup whole milk
3/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon butter, melted

Steps:

  • In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.

Nutrition Facts : Calories 450 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 987mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN PAPRIKASH WITH SPAETZLE



Chicken Paprikash With Spaetzle image

Make and share this Chicken Paprikash With Spaetzle recipe from Food.com.

Provided by Mark Kovach

Categories     Stew

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 -3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter (your choice) or 2 tablespoons margarine (your choice)
1 tablespoon oil
4 -6 cups water
chicken bouillon cube (not necessary with large amt of chicken) (optional)
1 (8 -16 ounce) container sour cream
2 cups all-purpose flour
2 -6 eggs
salt and pepper

Steps:

  • OK let's be Hungarian.
  • Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
  • Start by heating the oil in a large pot and browning your chicken parts.
  • Remove the chicken and add the butter or margarine to the pot.
  • Sauté the onion in the melted butter until transparent.
  • Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
  • Chicken should be very tender and about to fall off bones.
  • Remove chicken to bowl.
  • Add enough fresh water to pot to bring back to original level.
  • Check flavor of broth.
  • If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
  • Bring broth to boil.
  • Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
  • Now comes the tricky (and boring) part.
  • Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
  • Spaetzle is cooked when it floats on surface.
  • You may need to remove some to get it all in the pot.
  • With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
  • At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
  • The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
  • One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.

CHICKEN SOUP WITH SPAETZLE



Chicken Soup with Spaetzle image

Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.-Elaine Lange, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 2h50m

Yield 10 servings (2 1/2 quarts).

Number Of Ingredients 19

1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
2 tablespoons canola oil
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup sliced carrots
1 cup sliced celery
3/4 cup chopped onion
1 garlic clove, minced
1/3 cup medium pearl barley
2 cups sliced fresh mushrooms
SPAETZLE:
1-1/4 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg, lightly beaten
1/4 cup water
1/4 cup 2% milk

Steps:

  • In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat., Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves. , In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes.

Nutrition Facts : Calories 206 calories, Fat 7g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 829mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

SPAETZLE AND CHICKEN SOUP



Spaetzle and Chicken Soup image

This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.

Provided by CARLY819

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

1 (2 to 3 pound) whole chicken
2 (14.5 ounce) cans chicken broth
2 medium yellow onions, quartered
1 bunch celery with leaves, cut into pieces
1 (16 ounce) package baby carrots
salt and ground black pepper to taste
½ teaspoon garlic salt, or to taste
5 eggs
½ cup water
1 teaspoon salt
3 cups all-purpose flour
½ teaspoon parsley flakes

Steps:

  • Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
  • When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
  • In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
  • Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

Nutrition Facts : Calories 562.2 calories, Carbohydrate 45.3 g, Cholesterol 222.7 mg, Fat 25.2 g, Fiber 4.3 g, Protein 36.3 g, SaturatedFat 7.2 g, Sodium 648 mg, Sugar 5.3 g

CHICKEN SOUP WITH DILL SPAETZLE



Chicken Soup With Dill Spaetzle image

This home-cooked soup takes less than an hour to pull together and will leave you feeling soothed and satisfied. Spaetzle and chicken fortify this vegetable-studded soup, making it a hearty, one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 9

3/4 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1/3 cup whole milk
1/4 cup packed fresh dill, chopped, and 1 large sprig, plus more sprigs for serving
1 bone-in, skin-on chicken breast (2 pounds), split
6 cups low-sodium chicken broth
2 medium carrots, peeled and cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces

Steps:

  • Whisk together flour, 3/4 teaspoon salt, and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk, and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover batter and store in refrigerator up to 1 day.
  • Bring chicken, broth, and dill sprig to a boil in a large pot. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs.
  • Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Shred chicken into bite-size pieces (discarding bones) and return to pot. Bring to a boil. Working in batches, push batter through the large holes of a colander into broth. Season soup with salt and pepper and serve, topped with more dill sprigs.

FARMHOUSE CHICKEN SOUP WITH SPAETZLE



Farmhouse Chicken Soup With Spaetzle image

This is a hearty soup topped with spaetzle, which our family loves. It is great to have on a cold winter day, or if we are not too hungry we have the soup for dinner with some crusty bread on the side. Enjoy!

Provided by TasteTester

Categories     Poultry

Time 2h35m

Yield 3 quarts, 10-12 serving(s)

Number Of Ingredients 20

1 broiler (3 to 3 1/2 pounds) or 1 broiler-fryer chicken (3 to 3 1/2 pounds)
1 broiler (3 to 3 1/2 pounds) or 1 broiler-fryer chicken (3 to 3 1/2 pounds)
2 cups water
6 1/2 cups chicken broth (lo-sodium, if desired)
1 1/2 tablespoons butter
1 large onion, chopped
1/2 cup chopped celery
1 cup diced carrot
2 garlic cloves, finely minced
2 teaspoons salt (can use less, if desired)
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon crushed red pepper flakes
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon ground nutmeg
2 eggs, well beaten
1/2 cup milk
1 tablespoon minced fresh parsley (or 1 teaspoon dried)

Steps:

  • Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
  • Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle.
  • For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

Nutrition Facts : Calories 244.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 80.6, Sodium 1158.8, Carbohydrate 18.7, Fiber 1.3, Sugar 1.9, Protein 19.3

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Top Asked Questions

How do you cook spaetzle in soup?
Next, pour in the chicken broth and stir until the flour and paprika are absorbed by the broth. Add in the shredded chicken and allow the soup to simmer for 15 minutes. After the soup has simmered for 15 minutes, add the spaetzle to the pot.
What is chicken spaetzle soup?
Chicken Spaetzle Soup is a perfect comfort food for a chilly day. Classic chicken soup with onions, carrots and celery is topped with homemade spaetzle (German noodles) to create this twist on a classic. Makes 4 servings. Looking for comfort classics? Don’t miss Chicken Pot Pie , Shiner Bock Beer Chili and Instant Pot French Onion Soup!
What to serve with spaetzle?
Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.—Elaine Lange, Grand Rapids, Michigan In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam.
What is the best way to make spaetzle?
Directions In a large kettle or Dutch oven, brown chicken pieces in oil. Return chicken to broth along with the carrots, celery, onion, garlic and barley. In a small bowl, combine first three spaetzle ingredients.

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