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Wednesday, Dec. 29, 2010 08:29 am

Chicken soup with spaetzle



  • 6 cups chicken stock
  • 1/2 c. diced celery
  • 1/2 c. diced carrot
  • 1/2 c. diced leek or onion
  • 1 - 2 c. cooked chicken
  • 1/4 c. chopped parsley
  • Salt and freshly ground pepper to taste


  • 2/3 c. all-purpose flour
  • 1 large egg, beaten
  • 1/4 c. hot water
  • 1/4 tsp. salt 
Bring stock to a simmer in a large pot. Add vegetables and cook just until tender.

Put the flour in a medium bowl and make a well in the center. Put the beaten egg, water and salt in the well and stir to form a loose dough. You may need to add a little more water.

Tip the bowl at a shallow angle over the pot of simmering soup and cut off ribbons of dough, as thin as possible, with a knife or spatula as the dough spills over the edge and falls into the soup. Dip the knife or spatula into the soup to help release the dough from it, if needed. Cut any large pieces of spaetzle.

Cook until the spaetzle have all risen to the top. Add chicken and heat through. Add salt and pepper to taste and the parsley. Serves four or more.