Everyone knows what Chicken Noodle Soup is; a wonderful, comforting creation that NO ONE doesn’t like. But how about a slight twist? I like soups with pasta. There is just something about it that makes it teeth-sinking wonderful. Spaetzle is a great alternative to noodles because it’s got a thickness and a texture unlike any regular pasta. Be sure to serve Corn & Wild Rice Muffins with this soup. They go great together!
Chicken Spaetzle Soup
1 to 2 Tbsp. EVOO
1 large onion, finely chopped (1 cup)
1 medium carrot, finely chopped (1/2 cup)
1 medium stalk of celery, finely chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup all-purpose flour (I use 1/2 & 1/2 mix with whole wheat)
1 Tbsp. chopped fresh or 2 tsp. dried thyme leaves
1/4 tsp. pepper
2 cups diced cooked chicken (or turkey)
6 cups chicken broth (two 32 oz cartons)
1 bag (12 oz) frozen spaetzle (or cook 1 box dried according to package directions)
Chopped parsley, if desired
1. In 4-qt saucepan, heat oil over medium-high heat. Cook onion, garlic, carrot, and celery until tender crisp, about 2 minutes, stirring frequently.
2. Gradually stir in flour, thyme and pepper; cook and stir about 1 minutes. Stir in chicken and broth; heat to boiling.
3. Stir in frozen spaetzle. (*If cooking dried separately do not add yet) Cook 2 minutes, stirring occasionally until spaetzle are tender. Sprinkle with parsley and enjoy.
*When adding a pasta, or pasta-like ingredient- to a soup, I recommend adding it separately into each bowl right before serving. When storing leftovers, keep the pasta/spaetzle separate so that it doesn’t absorb all the broth, making the soup mushy. When prepared and stored this way, leftover will be as good as when it was made fresh!