Description
This comforting Lemon Chicken & Spaetzle Soup combines tender vegetables, aromatic chicken broth, and delicate homemade spaetzle, all brightened with fresh lemon juice and garnished with dill. Perfect for a cozy meal that warms you up while offering a refreshing citrus twist.
Ingredients
Scale
For 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
- Fresh dill, to garnish
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For 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 Spaetzle Batter: In a large bowl, combine the flour, salt, and ground nutmeg. In a separate bowl, whisk together the eggs and milk. Gradually add the wet mixture to the dry ingredients, stirring until a smooth, thick batter forms. Set aside to rest while preparing the soup.
- Sauté the Vegetables: Heat olive oil in a pot over medium heat. Add finely chopped onion, minced garlic, celery, and carrots. Cook for about 5 to 7 minutes until the vegetables are softened and fragrant.
- Simmer the Broth: In a large pot, bring the chicken broth to a gentle boil, then reduce to a simmer. Add the sautéed vegetables to the simmering broth.
- Temper the Egg and Lemon Mixture: In a medium bowl, whisk together 3 large eggs and 1/3 cup fresh lemon juice until frothy. Slowly ladle one cup of the hot broth into the egg mixture while whisking constantly to temper the eggs and avoid curdling.
- Cook the Spaetzle in the Broth: Add the spaetzle batter directly into the simmering broth and vegetables. Cook until the spaetzle float to the surface, approximately 2 to 3 minutes.
- Incorporate the Tempered Eggs: Gradually pour the tempered egg and lemon mixture back into the pot, stirring gently. Heat the soup carefully over low heat, ensuring it does not boil, to thicken slightly and meld flavors.
- Season and Serve: Adjust seasoning with kosher salt and freshly cracked black pepper to taste. Ladle the soup into bowls and garnish generously with fresh dill for a bright, herbaceous finish.
Notes
- Tempering the eggs with hot broth prevents them from scrambling when added to the soup.
- If spaetzle batter is too thick, add a little more milk to loosen.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit eggs or replace with a vegan egg substitute.
- Fresh dill adds a bright flavor; you can substitute with fresh parsley if unavailable.
- Make sure not to boil the soup after adding the egg mixture to keep the texture smooth.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 12 g
- Cholesterol: 115 mg
