Description
Lemon Chicken & Spaetzle Soup is a comforting and tangy soup that combines tender vegetables, fresh lemon juice, and homemade spaetzle noodles in a flavorful chicken broth. Perfect for a light yet satisfying meal, this soup is garnished with fresh dill for an added touch of freshness.
Ingredients
Scale
For the 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 the 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 all-purpose flour, kosher salt, and ground nutmeg. In another bowl, whisk together the eggs and milk. Gradually add the wet mixture into the dry ingredients, stirring until a smooth and thick batter forms. Set aside.
- Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and carrots. Cook the vegetables until softened, about 5 to 7 minutes.
- Simmer Broth: In a separate large pot, bring the chicken broth to a gentle boil. Reduce the heat and let it simmer gently.
- Add Vegetables to Broth: Transfer the cooked vegetables from the skillet into the simmering chicken broth, stirring to combine.
- Temper the Eggs: In a medium bowl, whisk together 3 eggs and the fresh lemon juice until well combined and frothy. Slowly ladle a cup of the hot broth into the egg-lemon mixture while whisking constantly, tempering the eggs to prevent curdling.
- Cook Spaetzle: Add the spaetzle batter directly into the simmering broth with vegetables. Cook the spaetzle until they float to the surface, about 2 to 3 minutes.
- Finish the Soup: Gradually pour the tempered egg and lemon mixture back into the soup pot, stirring gently. Heat the soup carefully without boiling to avoid scrambling the eggs. Season with kosher salt and freshly cracked black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with fresh dill. Serve immediately for best flavor.
Notes
- Tempering the eggs is crucial to prevent them from curdling when added to the hot broth.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version, but spaetzle texture may vary.
- Fresh dill adds a bright, herbaceous flavor; if unavailable, substitute with fresh parsley or thyme.
- Do not let the soup boil after adding the egg mixture to maintain a silky texture.
- Spaetzle can be made ahead and stored in the refrigerator for up to a day before adding to soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 165 mg
