Description
This comforting Lemon Chicken & Spaetzle Soup combines tender chicken broth with fluffy homemade spaetzle noodles and a bright lemony egg mixture, making it a heartwarming and satisfying meal perfect for any day of the year.
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 gentle simmer. In a separate pan, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and carrots, sautéing until the vegetables are softened and fragrant. Transfer the sautéed vegetables into the simmering broth to infuse flavor.
- Make Spaetzle Batter: In a mixing bowl, whisk together the all-purpose flour, kosher salt, and ground nutmeg. In another bowl, beat the two large eggs with milk until combined. Gradually pour the wet egg mixture into the dry ingredients, stirring continuously to create a smooth, thick batter ideal for spaetzle.
- Temper Eggs with Lemon Juice: In a medium bowl, whisk together the remaining 3 large eggs and fresh lemon juice. Slowly add one cup of hot broth into this egg-lemon mixture while whisking briskly to temper the eggs and prevent curdling.
- Cook Spaetzle: Return the broth with vegetables to a simmer. Using a spoon, drop small spoonfuls of the spaetzle batter into the simmering soup. Cook the spaetzle until they float to the surface, about 2 to 3 minutes, indicating they are cooked through.
- Combine and Finish: Gradually stir the tempered egg and lemon mixture into the soup, heating gently to combine all flavors without allowing the soup to boil. Taste and season with kosher salt and freshly cracked black pepper to your preference.
- Serve: Ladle the hot soup into bowls and garnish generously with fresh dill for a bright herbal note. Serve immediately for the best flavor and texture.
Notes
- Be sure to add the egg and lemon mixture slowly into the broth to avoid scrambling the eggs.
- Fresh dill can be substituted with parsley if preferred.
- If you do not have a spaetzle maker, use two spoons to drop the batter into the broth.
- The soup should be heated gently after adding eggs to prevent curdling.
