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
Scale
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.
