If you are craving a comforting bowl of soup that feels like a warm hug on a chilly day, the Lemon Chicken & Spaetzle Soup Recipe is exactly what you need. This vibrant dish combines tender chicken broth infused with bright lemon juice, hearty homemade spaetzle dumplings, and a medley of fresh vegetables sautéed to perfection. Each spoonful delivers a pleasing balance of tangy, savory, and silky textures that dance wonderfully on the palate. Whether you’re fueling up for the week or sharing a cozy meal with loved ones, this soup promises to be a delicious star in your kitchen repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is half the magic of this Lemon Chicken & Spaetzle Soup Recipe. Each component plays a vital role, from the rich chicken broth that forms the base to the fresh lemon juice that adds a zesty brightness and the spaetzle dough that creates those soft, pillowy bites.
- Chicken broth (6 cups): Provides a flavorful, warming base that brings everything together.
- Eggs (3 large for soup + 2 large for spaetzle): Essential for binding and adding richness to both the soup and the spaetzle.
- Fresh lemon juice (â…“ cup): Adds a fresh, citrusy brightness that lifts the whole soup.
- Olive oil (1 tablespoon): Great for sautéing vegetables while adding a gentle fruity note.
- Onion (1, finely chopped): Builds the aromatic foundation with its sweet, savory flavor.
- Garlic (2 cloves, minced): Adds depth and a hint of warmth.
- Celery (2 stalks, finely chopped): Brings a subtle crispness and mild bitterness.
- Carrots (2, finely chopped): Sweetness and color for a beautiful, balanced soup.
- Fresh dill (for garnish): Brings a fragrant, herbal brightness at the end.
- Kosher salt and freshly cracked black pepper: Crucial for seasoning and enhancing every layer of flavor.
- All-purpose flour (2 cups): The base for your spaetzle dough, creating tender dumplings.
- Kosher salt (½ teaspoon for spaetzle): Adds seasoning to the dough.
- Ground nutmeg (¼ teaspoon): A subtle warming spice that lifts the spaetzle flavor beautifully.
- Milk (¾ cup): Makes the spaetzle batter smooth and tender.
How to Make Lemon Chicken & Spaetzle Soup Recipe
Step 1: Simmer Broth and Sauté Vegetables
Start by bringing your chicken broth to a gentle simmer. In another pot, warm olive oil over medium heat, then sauté the finely chopped onion, garlic, celery, and carrots until they soften and become fragrant. Combining these sautéed vegetables with the simmering broth develops a rich and layered flavor base for your soup.
Step 2: Make Spaetzle Batter
While the broth simmers, mix together the spaetzle batter. Combine flour, salt, and ground nutmeg in a large bowl, then whisk eggs and milk in a separate bowl. Gradually pour the wet ingredients into the dry ones, stirring gently until you have a smooth, elastic batter ready for cooking.
Step 3: Temper Eggs
Tempering the eggs is crucial to avoid scrambling when adding them to the hot soup. Whisk together the eggs and lemon juice in a medium bowl, then slowly add one cup of hot broth while whisking continuously. This step ensures your lemon egg mixture will blend smoothly into the soup, enriching it with silky texture and bright flavor.
Step 4: Cook Spaetzle
Bring your soup back to a simmer and drop the spaetzle batter in small spoonfuls directly into the broth. Watch as the little dumplings puff up and float to the surface within 2 to 3 minutes, signaling they’re perfectly cooked—soft, tender, and ready to soak up all the delicious broth.
Step 5: Combine and Finish
Gradually pour the tempered egg and lemon mixture into the simmering soup, stirring gently. Keep the heat low to warm the soup through without boiling, which helps maintain the smooth texture. Season with salt and black pepper to taste, and your Lemon Chicken & Spaetzle Soup Recipe is ready for serving.
Step 6: Serve
Ladle the soup into bowls and top with fresh dill for a vibrant pop of flavor and color. This final touch brightens the dish and adds a wonderfully fresh aroma to each spoonful.
How to Serve Lemon Chicken & Spaetzle Soup Recipe
Garnishes
Fresh dill is a classic choice, adding a hint of herbal brightness that complements the lemon in the soup beautifully. For extra zest, you can also add a few lemon slices or a sprinkle of cracked black pepper on top. These simple garnishes elevate the soup’s presentation and amplify the fresh flavors.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm pretzel roll to scoop up every bit of the delicious broth. A crisp green salad with a light vinaigrette balances the comforting richness and makes for a well-rounded meal. For a heartier meal, serve alongside roasted vegetables or a simple cucumber salad.
Creative Ways to Present
Think outside the bowl by serving this soup in hollowed-out bread bowls for a rustic, cozy touch. You can also ladle it over cooked rice or thin noodles in individual plates for a unique twist. Another fun idea is to sprinkle grated Parmesan over the top just before serving, adding an irresistible savory kick to each bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Lemon Chicken & Spaetzle Soup Recipe to airtight containers and refrigerate. It will keep well for 3 to 4 days, giving you plenty of time to enjoy those comforting flavors again without any fuss.
Freezing
While the soup freezes okay, the spaetzle may become a little softer after thawing. To freeze, store the soup without the spaetzle in a freezer-safe container. When ready to enjoy, reheat the soup and add freshly cooked spaetzle for the best texture and taste.
Reheating
Reheat your soup gently over low heat on the stove, stirring occasionally to prevent the eggs from scrambling or the spaetzle from sticking. Avoid boiling to keep the texture smooth and the flavors vibrant. If the soup has thickened too much in the fridge, add a splash of chicken broth or water to loosen it up.
FAQs
Can I make the spaetzle ahead of time?
Yes, you can make the spaetzle ahead and store it in the fridge for a day or two. Just reheat it in the soup right before serving to keep it tender and fresh. Preparing the dough in advance also saves time on soup day!
Is there a substitute for chicken broth?
Vegetable broth is a great substitute if you want a lighter or vegetarian-friendly version. It won’t have quite the same depth, but the lemon and herbs will still create a wonderfully flavorful soup.
Can I use dried herbs instead of fresh dill?
You certainly can, but fresh dill really shines here. If you only have dried, use it sparingly and add it earlier in the cooking process to allow its flavor to develop.
How do I know when the spaetzle is cooked?
The spaetzle are done when they float to the surface of the simmering soup, typically within 2 to 3 minutes. They should be soft but still hold their shape—you want gently tender dumplings, not mushy ones.
Can I add chicken meat to make it more filling?
Absolutely! Adding shredded cooked chicken makes this soup heartier and perfect for a cool day. Stir in the chicken after the spaetzle are cooked and before adding the egg-lemon mixture.
Final Thoughts
There is something truly special about a bowl of homemade soup that warms you inside and out, and this Lemon Chicken & Spaetzle Soup Recipe delivers on every level. Its blend of bright lemon, tender spaetzle, and comforting broth makes it a timeless favorite to keep in your recipe collection. Trust me, once you try it, it will become one of those cherished go-to meals you happily share with friends and family. So roll up your sleeves and dive into this delicious adventure—you won’t regret it!
Print
Lemon Chicken & Spaetzle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: German
Description
Lemon Chicken & Spaetzle Soup is a comforting and bright dish combining tender chicken broth with homemade spaetzle, enhanced by fresh lemon juice and aromatic vegetables. This hearty soup balances the richness of egg-based spaetzle dumplings with the fresh tang of lemon and the earthiness of sautéed onion, garlic, celery, and carrots, garnished with fresh dill for a delightful finish.
Ingredients
For the Soup:
- 6 cups chicken broth
- 3 large eggs
- â…“ cup fresh lemon juice
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- Fresh dill, for garnish
- Kosher salt and freshly cracked black pepper, to taste
For the Spaetzle:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup milk
Instructions
- Simmer Broth and Sauté Vegetables: In a large pot, bring the chicken broth to a simmer. In a separate pot or skillet, heat olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and carrots and sauté until they are softened and fragrant, which usually takes about 5-7 minutes. Then transfer the sautéed vegetables into the simmering broth.
- Make Spaetzle Batter: In a mixing bowl, combine the all-purpose flour, kosher salt, and ground nutmeg. In another bowl, whisk together the eggs and milk until fully blended. Gradually pour the wet ingredients into the dry ingredients, stirring continuously until a smooth and slightly thick batter forms without lumps.
- Temper Eggs: In a medium bowl, whisk the 3 large eggs together with the fresh lemon juice. Slowly pour about 1 cup of the hot broth from the pot into the egg and lemon mixture while whisking constantly. This process gently warms the eggs to avoid curdling when added back to the soup.
- Cook Spaetzle: Bring the soup back to a gentle simmer. Using a small spoon or spaetzle maker, drop small spoonfuls of the spaetzle batter into the simmering soup. Allow the spaetzle to cook for 2 to 3 minutes or until they float to the surface, indicating they are cooked through.
- Combine and Finish: Gradually pour the tempered egg and lemon mixture into the pot with the soup while stirring gently. Heat the soup carefully over low heat to warm through, making sure not to let it boil to prevent the eggs from scrambling. Season to taste with kosher salt and freshly ground black pepper.
- Serve: Ladle the soup into bowls and garnish each serving with fresh dill for a bright, aromatic finish.
Notes
- For best results, use fresh lemon juice instead of bottled for a brighter flavor.
- Adjust the amount of lemon juice based on your preferred level of tanginess.
- If desired, you can substitute the chicken broth with vegetable broth for a lighter option.
- Spaetzle can also be cooked separately in boiling water and added to the soup if preferred.
- Ensure the soup does not boil after adding the egg mixture to avoid curdling.
- Fresh dill adds a nice herbal aroma but can be substituted with fresh parsley if unavailable.
