There is something irresistibly comforting about a bowl of bright, flavorful soup, especially when it combines hearty, tender chicken with delicate, pillowy spaetzle noodles and a burst of lemon freshness. This Lemon Chicken & Spaetzle Soup Recipe is a true delight, melding Eastern European tradition with a sunny twist that wakes up your taste buds. It’s the kind of dish that warms your kitchen with its aroma and your soul with every spoonful, perfect for cozy dinners or when you want to impress with a homemade touch that feels special yet approachable.
Ingredients You’ll Need
Getting started with this Lemon Chicken & Spaetzle Soup Recipe is delightfully simple because the ingredients are straightforward but pack a punch in flavor, texture, and color. Each element plays a key role, from the brightness of fresh lemon juice to the soft chewiness of the spaetzle, making the soup wholesome and inviting.
- Chicken broth (6 cups): The rich, savory base that brings everything together with comforting depth.
- Eggs (3 large for soup, 2 large for spaetzle): Adds silkiness to the soup and structure to the noodles.
- Fresh lemon juice (â…“ cup): Injects a vibrant citrus zing that lifts the flavors beautifully.
- Olive oil (1 tablespoon): Used to sauté vegetables gently, enriching their natural sweetness.
- Onion (1, finely chopped): Provides a subtle sharpness and depth of flavor.
- Garlic (2 cloves, minced): Adds a fragrant warmth that’s essential in savory recipes.
- Celery stalks (2, finely chopped): Gives a crisp texture and aromatic base.
- Carrots (2, finely chopped): Bring a gentle sweetness and gorgeous color contrast.
- Fresh dill (for garnish): Offers a bright, herbal note to finish your soup elegantly.
- Kosher salt and freshly cracked black pepper: The classic seasoning duo that balances all flavors.
- All-purpose flour (2 cups): The main ingredient for the spaetzle, creating tender noodles.
- Ground nutmeg (¼ teaspoon): A subtle, warming spice that enhances the spaetzle’s flavor.
- Milk (¾ cup): Adds moisture and richness when making the spaetzle dough.
How to Make Lemon Chicken & Spaetzle Soup Recipe
Step 1: Simmer Broth and Sauté Vegetables
Start by bringing your chicken broth to a gentle simmer in a large pot. Meanwhile, heat olive oil over medium heat in a separate pan and sauté the finely chopped onion, garlic, celery, and carrots. This process softens the vegetables, allowing their natural sweetness and flavors to unfold beautifully. Once tender, add these veggies to the simmering broth, creating the foundation of your soup’s hearty, comforting flavor.
Step 2: Make Spaetzle Batter
While the broth simmers, prepare the spaetzle dough. In one bowl, whisk together the flour, kosher salt, and a pinch of nutmeg—the nutmeg adds a delicate warmth that complements the lemony broth. In another bowl, beat the eggs and milk until combined. Slowly incorporate the wet ingredients into the dry, stirring until a smooth batter forms. The consistency should be soft enough to drop spoonfuls easily but thick enough to hold their shape in the broth.
Step 3: Temper Eggs with Lemon Juice
This step brings the bright citrus flavor and the creamy eggs together safely. In a medium bowl, whisk the eggs and fresh lemon juice until well combined. Then, very slowly, whisk in one cup of the hot broth to bring the egg mixture to temperature. This prevents the eggs from scrambling when added to the soup, giving you a silky, luscious finish.
Step 4: Cook Spaetzle in Soup
Return the soup to a simmer and use a spoon to drop small portions of the spaetzle batter directly into the bubbling broth. The spaetzle will cook quickly and rise to the surface in about two to three minutes. This part never gets old—the little noodles floating up like tiny clouds are as satisfying to watch as they are to eat.
Step 5: Combine and Finish
Once your spaetzle are cooked through, slowly drizzle the tempered egg and lemon mixture into the pot, stirring gently to distribute the richness and bright flavor evenly. Heat the soup gently, making sure it doesn’t boil—this preserves the delicate texture and prevents curdling. Finally, season to taste with kosher salt and freshly cracked black pepper. Your soup is now ready for serving!
How to Serve Lemon Chicken & Spaetzle Soup Recipe
Garnishes
Fresh dill is the star garnish here. Its fresh and slightly tangy herbal notes provide the perfect counterpoint to the rich, lemon-infused broth and soft spaetzle. Sprinkle a generous handful on top right before serving to add an eye-catching green pop and an aromatic lift.
Side Dishes
This soup pairs wonderfully with crusty bread or a simple green salad to round out the meal. The bread can be dipped into the broth, soaking up every last drop, while a crisp salad provides contrast in texture and freshness, balancing the warm, comforting qualities of the soup.
Creative Ways to Present
For a cozy gathering, serve the soup in rustic bowls with a lemon wedge on the side for guests to adjust acidity to their preference. You can also offer a sprinkle of Parmesan cheese or a drizzle of herb-infused olive oil to add richness and complexity. Serving the soup alongside a small plate of spaetzle tossed with browned butter can delight anyone who adores those tender noodles.
Make Ahead and Storage
Storing Leftovers
This Lemon Chicken & Spaetzle Soup Recipe stores beautifully in the refrigerator for up to three days. Keep it in an airtight container to maintain freshness. The flavors actually deepen with time, though the spaetzle will soften further, so it’s best enjoyed within a couple of days.
Freezing
Freezing this soup is possible but with a small caveat: spaetzle noodles may change texture slightly after freezing and thawing. If you plan to freeze, consider storing the spaetzle separately and adding them fresh after reheating the broth. Otherwise, freeze the soup in airtight containers for up to two months.
Reheating
When ready to reheat, warm the soup gently over medium-low heat, stirring occasionally to prevent sticking or curdling. If the soup is too thick after refrigeration, simply add a splash of chicken broth or water to restore the perfect consistency. Avoid boiling to preserve the delicate lemon flavor and silky texture.
FAQs
Can I use store-bought spaetzle instead of making it from scratch?
Absolutely! Using pre-made spaetzle can save time and still deliver a delicious soup. Just add the spaetzle during the last few minutes of simmering to heat through without overcooking.
Is there a vegetarian version of this Lemon Chicken & Spaetzle Soup Recipe?
You can swap the chicken broth for a rich vegetable broth and omit the chicken to make a vegetarian version. Adding mushrooms or tofu can help provide more substance to the soup if desired.
What if I don’t have fresh lemon juice?
Fresh lemon juice is key for the bright, fresh flavor in this recipe. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but the taste may not be quite as vibrant. Adjust the amount to suit your preference.
Can I make the spaetzle without nutmeg?
Yes! While a pinch of nutmeg adds a subtle warmth, it is not essential. If you prefer, simply leave it out; the spaetzle will still be tender and delicious.
How spicy is this soup?
This soup is not spicy; it’s all about fresh, bright lemon flavor, savory broth, and comforting noodles with a touch of black pepper for mild heat. You can always add a pinch of crushed red pepper if you want a little kick.
Final Thoughts
You really can’t go wrong with this Lemon Chicken & Spaetzle Soup Recipe—it’s a comforting, flavorful bowlful that feels both special and homey at the same time. Whether you’re seeking a satisfying weekday dinner or a wonderful way to impress friends, this soup delivers warmth and brightness in every bite. I hope you enjoy making it as much as I love eating it!
Print
Lemon Chicken & Spaetzle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
Description
This comforting Lemon Chicken & Spaetzle Soup combines a fragrant chicken broth with tender homemade spaetzle and a bright touch of fresh lemon juice. Enhanced by sautéed vegetables and fresh dill, this soup is perfect for a cozy meal, blending traditional European flavors with a refreshing citrus twist.
Ingredients
For the Soup:
- 6 cups chicken broth
- 3 large eggs
- â…“ cup fresh lemon juice
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- Fresh dill, for garnish
- Kosher salt and freshly cracked black pepper, to taste
For the Spaetzle:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup milk
Instructions
- Simmer Broth and Sauté Vegetables: In a large pot, bring the chicken broth to a gentle simmer. Meanwhile, heat olive oil in a separate pan over medium heat and sauté the finely chopped onion, minced garlic, celery, and carrots until they become soft and fragrant. Once softened, add the vegetables into the simmering broth.
- Make Spaetzle Batter: In a bowl, combine the all-purpose flour, kosher salt, and ground nutmeg. In a separate bowl, whisk together the eggs and milk. Gradually pour the wet mixture into the dry ingredients, stirring continuously until you achieve a smooth, slightly thick batter suitable for dropping into the soup.
- Temper Eggs: In a medium bowl, whisk together 3 large eggs with â…“ cup fresh lemon juice. Slowly add 1 cup of the hot chicken broth to this egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
- Cook Spaetzle: Bring the soup back to a simmer. Using a small spoon, drop small spoonfuls of the spaetzle batter gently into the simmering soup. Allow the spaetzle to cook until they float to the surface, which should take about 2 to 3 minutes, indicating they are cooked through.
- Combine and Finish: Gradually whisk the tempered egg and lemon mixture into the simmering soup. Heat gently over low heat without boiling to avoid scrambling the eggs. Season the soup with kosher salt and freshly cracked black pepper to your taste.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped dill for a vibrant, herbal finish. Serve immediately for the best flavor and texture.
Notes
- Ensure to temper the eggs properly by slowly adding hot broth to prevent them from curdling in the soup.
- You can substitute fresh dill with parsley or chives based on preference.
- If you want a richer spaetzle, you can add a tablespoon of melted butter to the batter.
- Use freshly squeezed lemon juice for the best bright flavor.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
