Rosanne's Chicken Spaetzle Soup

Warm, hearty, and bursting with homestyle comfort, Rosanne’s Chicken Spaetzle Soup is the perfect recipe for cold days or whenever your soul needs a hug in a bowl. This rich, flavorful soup combines tender, shredded chicken and soft, pillowy homemade spaetzle with a medley of fresh vegetables simmered in a savory chicken broth. Unique touches like a hint of nutmeg and parsley in the spaetzle batter add depth and warmth, while the hand-pressed noodles lend a delightful handmade quality that sets this dish apart. With a quick prep time of just 20 minutes and enough servings for the whole family, this recipe is an elevated take on chicken soup that remains accessible for busy weeknights. Serve with a crusty loaf of bread or on its own, and enjoy a comforting, nourishing bowl of goodness. Perfect for searches like "homemade chicken soup recipe," "how to make spaetzle," and "comfort food ideas."

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts
• 8 cups chicken broth
• 3 medium carrots
• 3 medium celery stalks
• 1 medium yellow onion
• 2 pieces garlic cloves
• 2 cups all-purpose flour
• 3 large eggs
• 1 cup milk
• 1 tablespoon butter
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon nutmeg

Directions

Step 1

In a large pot, add the chicken breasts and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked.

Step 2

While the chicken is cooking, chop the carrots, celery, and onion into small, bite-sized pieces. Mince the garlic.

Step 3

Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Shred the chicken into small pieces using two forks.

Step 4

In the same pot with the chicken broth, add the butter and stir in the onions, garlic, carrots, and celery. Cook over medium heat for 10 minutes, or until the vegetables are softened.

Step 5

Meanwhile, prepare the spaetzle. In a mixing bowl, whisk together the flour, eggs, milk, dried parsley, salt, black pepper, and nutmeg until the batter is smooth and slightly sticky.

Step 6

Bring a separate pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water. Cook the spaetzle for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 7

Add the shredded chicken back into the pot with the soup. Stir in the cooked spaetzle and let simmer for an additional 5 minutes to meld the flavors.

Step 8

Taste the soup and adjust seasoning with additional salt and pepper, if needed. Serve hot and enjoy!

Nutrition Facts

Serving size	(3358.8g)

Amount per serving	% Daily Value*
Calories	2186.4

Total Fat 47.0g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 898.9mg	0%
Sodium 7673.9mg	0%
Total Carbohydrate 239.9g	0%
Dietary Fiber 16.8g	0%
Total Sugars 33.6g
Protein 189.4g	0%

Vitamin D 232.6IU	0%
Calcium 772.6mg	0%
Iron 23.0mg	0%
Potassium 3639.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.8%

Protein: 35.4%

Carbs: 44.8%