Chicken Spätzle Soup
Take your favorite homemade chicken noodle soup and give it a hearty twist: substitute spätzle (little German dumplings) for packaged noodles.
Spätzle is fun to make, although it’s a little bit messy. It is certainly more work than dumping a bag of egg noodles into boiling water, but the end result is definitely worth the time and energy.
Made from wholesome ingredients including eggs, milk, and flour; you probably have everything on hand to make spätzle right now. The only thing missing would be a spätzle maker, an inexpensive gadget that cuts the batter into small knobs. Don’t fret though, you could easily use a colander with large holes and press the dough through with a spatula.
How To Make Spätzle
- 4 large egg yolks
- 1 large egg
- 1 3/4 c. whole milk
- 3 c. all-purpose flour
- 1/4 t. freshly grated nutmeg
- 1 t. salt
- 1/4 t. fresh ground pepper
- 1/4 c. peanut oil
- 1/4 c. (1/2 stick) unsalted butter
- 1 T. fresh parsley, minced
How to Make the Spätzle Batter:
In a small bowl whisk egg yolks and egg. Add milk and whisk to combine.
In a medium bowl whisk flour, nutmeg, salt and pepper. Add egg mixture to the flour and stir to combine. Refrigerate, covered, for at least one hour.
How to Cook the Spätzle:
Place spätzle maker over a large pot of boiling water. Spoon the batter into the square container. Slide the hopper back and forth so the dough falls into the boiling water.
Cook spätzle for 4 to 5 minutes until it floats to the top. Use a strainer to lift the little dumplings from the boiling water. Place them in a colander set in a large bowl of ice water.
When the spätzle is cooled, drain, then coat lightly with peanut oil.
In a large non-stick pan, melt butter, then add spätzle and sauté until it turns golden brown. Remove from heat, season to taste with salt and pepper, and toss with parsley.
Meanwhile, heat up your favorite homemade chicken soup (here’s my recipe). When the soup is hot, add spätzle and serve immediately.
Spätzle Recipe adapted from Wolfgang Puck.
More Chicken Soup Recipes from Taste With The Eyes: