feasting with friends

Chicken & Spaetzle Soup: {Semi} Homemade

chickspaetzelIf you live east of the Mississippi, chances are you have entered “Soup Season”. We certainly have here in Michigan! The frigid temperatures have arrived.

chickspaetzle4Soup is my favorite winter meal. It warms me from the inside out. It’s satisfying. It’s comforting. It’s healing.

Got a cold? Eat soup. Been making a snowman? Eat soup. Just spent hours shoveling after the blizzard? Eat soup!

chickspaetzle7Sometimes though, eating soup isn’t always possible through making soup… I mean, if you’ve just spent the last 2 hours and 45 minutes shoveling a path from your door to the street, do you really want to spend hours making homemade soup? I don’t…

But…a fabulous semi-homemade soup can be made with two little shortcuts…store bought chicken broth and packaged, dried Spaetzle.

Yep…store bought broth.  There are some great varieties available… Organic, low sodium is my favorite. And the Spaetzle? Most of us use packaged noodles…why not Spaetzle instead for a nice change of pace?

chickspaetzle6From start to spoon… Poaching the chicken, sautéing fresh veggies, simmering and seasoning… The soup can be ready in less than an hour. How’s that for a warming, satisfying, healing and delicious meal?

It’s time to say “Adios” to canned soup… Pull out a stockpot and say “Hola” to {Semi} Homemade!

Chicken & Spaetzle Soup

  • Servings: 2 quarts
  • Time: under 1 hour
  • Difficulty: easy
  • Print

Ingredients:
2 boneless/skinless chicken breast halves (about 8 ounces each), poached *
2 quarts chicken broth/stock
4 carrots, small dice
4 stalks celery, small dice
1 medium onion, small dice
1 10 ounce package Spaetzle
1 Tablespoon parsley, minced
Salt and pepper to taste

Directions:
Poach chicken breasts as desired, or according to the method (link) below.

While the chicken is poaching, heat 1 Tablespoon of canola oil in a large stock (soup)pot over medium-high heat.

Sauté the diced vegetables (celery, carrot, onion) in the heated oil until soft; about 10 minutes. Season with salt and pepper as desired.

Add the chicken broth to the pot of cooked vegetables. Cover the pot and allow the broth to reach a soft boil; add the spaetzle. Maintain a soft/low boil until the spaetzle is fully cooked (about 25 minutes for the dried variety).

When the chicken is cooked through, remove from the poaching liquid. Chop/dice the chicken into bite size pieces and add to the soup.

Stir in the minced parsley. Taste the broth and adjust seasoning as needed.

**For instructions on “How-To Poach Chicken Breasts”, visit Martha Stewart, here.

Coming soon

FYI: This is the brand/variety of spaetzle available in my local stores,

FYI: This is the brand/variety of spaetzle available in my local stores,

19 comments

  1. rozpaige

    Oh my gosh, Nancy, after just returning from Germany and tasting spaetzle, I can’t wait to make this soup! I never knew that frozen spaetzle was available! How perfect is that? Thank you for sharing and do stay warm! It sure has been cold here in the south!

    • Thanks, Roz! Actually, the spaetzle I purchase in from the dry grocery department…it’s just a convenient though! We’re getting ready for our next blast of frigid weather…I see more soup in our future!

  2. Love the shortcuts. I don’t always have homemade stock on hand and a good store bought does the trick. I also LOVE spaetzle and there are a few good store bought ones out there too. Soup is so wonderful. It may not get as cold here as it does up North but we still eat lots of soup!

  3. I do love semi-homemade, and this soup is definitely worth warming up your tum after all that hard work in the blizzard last weekend. Interesting to know that Maggi make spaetzle, I’ll have to look for that particular brand. Thanks Nancy 🙂

    • Thanks, Loretta! The Spaetzle definitely offers a heartier variation to noodles in the soup…I love those plump little dumplings! Maggi is actually the only brand I can purchase…it’s a nice alternative to the homemade variety.

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