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
Scale
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.
