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Chicken Soup with Spaetzle

Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.—Elaine Lange, Grand Rapids, Michigan
  • Total Time
    Prep: 20 min. + cooling Cook: 2-1/2 hours + cooling
  • Makes
    10 servings (2 1/2 quarts)


  • 1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
  • 2 tablespoons canola oil
  • 8 cups chicken broth
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 3/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/3 cup medium pearl barley
  • 2 cups sliced fresh mushrooms
  • 1-1/4 cups all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/4 cup water
  • 1/4 cup 2% milk


  • In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat.
  • Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves.
  • In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes.
Nutrition Facts
1 cup: 206 calories, 7g fat (1g saturated fat), 51mg cholesterol, 829mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 15g protein.

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