Description
A comforting Lemon Chicken & Spaetzle Soup featuring tender vegetables in a flavorful chicken broth, enlivened with fresh lemon juice and aromatic dill. Homemade spaetzle dumplings add a delightful texture to this light yet satisfying soup, perfect for cozy dinners.
Ingredients
Scale
For the Soup
- 6 cups chicken broth
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh dill, to garnish
For the Spaetzle
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 3/4 cup milk
Instructions
- Prepare the Vegetables: In a separate pot, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, chopped celery, and chopped carrots. Cook until the vegetables are softened and aromatic, about 5 to 7 minutes.
- Simmer the Broth: In a large pot, bring the chicken broth to a gentle boil. Reduce the heat and let it simmer gently while you prepare other components.
- Combine Vegetables and Broth: Add the sautéed vegetables to the simmering chicken broth and stir to combine.
- Make the Spaetzle Batter: In a large bowl, mix together the flour, kosher salt, and ground nutmeg. In another bowl, whisk the eggs and milk until combined. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth, thick batter forms. Set aside.
- Temper the Eggs and Lemon: In a medium bowl, whisk together 3 large eggs and fresh lemon juice until frothy. Slowly ladle about 1 cup of the hot soup broth into this egg mixture while whisking constantly to temper the eggs and prevent curdling.
- Cook the Spaetzle: Add the spaetzle batter directly to the simmering broth and vegetables, dropping small spoonfuls or using a spaetzle maker. Cook until the spaetzle float to the surface, about 2 to 3 minutes.
- Incorporate the Egg Mixture: Gradually pour the tempered egg and lemon mixture back into the soup pot, stirring gently. Heat the soup without boiling, allowing the eggs to cook slowly and thicken the soup slightly.
- Season and Garnish: Season the soup with kosher salt and freshly cracked black pepper to taste. Ladle into bowls and garnish with fresh dill before serving.
Notes
- To speed up spaetzle cooking, use a spaetzle maker or a colander with large holes.
- Ensure the soup is not boiling when adding the egg mixture to prevent curdling and maintain a smooth texture.
- Fresh dill adds brightness, but fresh parsley or chives can be substituted.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent breaking the egg mixture.
- For a richer soup, you may substitute half of the chicken broth with vegetable broth or add a splash of cream.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 110 mg
