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Chicken Spaetzle Soup (EASY 30 Minute Meal)
Chicken Spaetzle Soup (EASY 30 Minute Meal)

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We hope you got benefit from reading it, now let’s go back to chicken spaetzle soup (easy 30 minute meal) recipe. You can have chicken spaetzle soup (easy 30 minute meal) using 17 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Chicken Spaetzle Soup (EASY 30 Minute Meal):
  1. You need Initially boiled together
  2. Use 1 large soup pot
  3. You need 10 cup water
  4. Prepare 1 1/2 lb cubed chicken (I prefer half breast / half thigh -for flavor)
  5. You need 2 tsp garlic paste or equivalent fresh garlic to taste
  6. Prepare 2 tsp minced oregano (FRESH is Highly Recommended)
  7. Provide 2 tsp salt (I prefer Kosher/Sea salt)
  8. You need ground pepper (I prefer fresh ground peppercorns)
  9. You need Fresh veggies, etc
  10. You need 1 1/2 cup large diced carrots or whole baby carrots
  11. Get 1 1/2 cup large chopped celery
  12. Provide Once Boiling Begins
  13. Provide 3 tbsp Chicken Better Than Bouillon or equivalent (Diluted broth is NOT a substitute)
  14. Use 1 packages 12 to 16 ounce, Dry Uncooked Spaetzle (available in most groceries, sometimes in the Kosher section)
  15. Use Optional "To Taste" , prior to serving
  16. Use 1 tbsp Butter (This ingredient is OPTIONAL)
  17. Take 1/2 tbsp lemon or lime for a little extra zesty flavor (OPTIONAL ingredient)
Steps to make Chicken Spaetzle Soup (EASY 30 Minute Meal):
  1. Cube chicken
  2. In large soup pot, combine ALL "Initially Boiled Together" ingredients and bring to a boil..
  3. While bringing pot to boil, cut/prepare vegetables and spices.
  4. Once pot reaches boil, add "Fresh Veggies" and items from "Once Boiling Begins" and return to a boil.
  5. Once Boiling is reached again, reduce heat and maintain an UNCOVERED low boil.
  6. Set timer for 15 minutes while stirring pot regularly and monitoring soup to make sure low boil is maintained and ingredients are not sticking to bottom of pot.
  7. Once timer rings, check Spaetzle for desired consistency (firm al dente is optimal in my experience, as the Spaetzle will continue to soften as it cools in pot). If needed, cook an additional 1 to 3 minutes or as your desired consistency requires. PLEASE REMEMBER to stop cooking the Spaetzle when it is moderately more firm than your desired finished consistency.
  8. Turn off burner and remove pot from heat.
  9. Once you have checked the Spaetzle, carefully taste the broth and add salt or pepper to taste. At this point, prior to serving, you may add the butter and/or the lemon/lime juice to taste.
  10. Serve and enjoy. We enjoy hearty French and Sourdough breads with the soup as well.

Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. To save time, use storebought rotisserie chicken or leftover chicken.

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