CHICKEN SOUP WITH HERBED SPAETZLE

Name: CHICKEN SOUP WITH HERBED SPAETZLE
Prep time: 35 min
Total time: 35 min
Cuisine: European, German
Ingredients: 2 tbsp olive oil; 1 small onion, finely diced; 1 leek, washed, trimmed, and finely diced; 2 carrots, peeled and finely diced; 2 celery stalks, trimmed, de-ribbed, and finely diced; 1.2 litres (2 pints) good-quality chicken stock; 225g (8oz) finely shredded cooked chicken; 115g (4oz) spelt flour; 115g (4oz) plain flour; 1⁄2 tsp fine sea salt; 1⁄2 tsp baking powder; 2 eggs; 120ml (4fl oz), plus 2 tbsp whole milk; 1 tbsp finely chopped tarragon; 1 tbsp finely chopped flat-leaf parsley, plus extra whole leaves to garnish

5 steps

Prep:35min

This comforting soup is well worth the effort. Aromatic tarragon and fresh parsley create delicious spaetzle that sit in a rich and full-flavoured base of chicken and tender vegetables.

Updated at: Thu, 17 Aug 2023 05:10:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories359 kcal (18%)

Total Fat13.5 g (19%)

Carbs41.2 g (16%)

Sugars6 g (7%)

Protein17.8 g (36%)

Sodium559.7 mg (28%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

1onion

small, finely diced

1leek

washed, trimmed, and finely diced

2carrots

peeled and finely diced

2celery stalks

trimmed, de-ribbed, and finely diced

1.2 litreschicken stock

good-quality

225gchicken

finely shredded, cooked

for the spaetzle batter

115gspelt flour

115gplain flour

½ tspfine sea salt

½ tspbaking powder

2eggs

120mlwhole milk

1 Tbsptarragon

finely chopped

1 Tbspflat-leaf parsley

finely chopped, plus extra whole leaves to garnish

Instructions

Step 1

1 To make the spaetzle batter: in a large bowl, whisk together the spelt flour, plain flour, salt, and baking powder. Beat in the eggs and 120ml (4fl oz) milk to form a very thick batter. Add the remaining 2 tablespoons milk, if necessary, as well as the tarragon and parsley.

Step 2

Beat vigorously with a wooden spoon until bubbles form. Cook the spaetzle according to the instructions on page 60.

Step 3

2 In a large, heavy-based saucepan, heat the olive oil over a medium heat. Add the onion, leek, carrots, and celery, and cook for 3 to 4 minutes, stirring occasionally, until soft but not brown.

Step 4

3 Add the chicken stock and bring to the boil. Then reduce the heat to medium–low and cook for another 4 to 5 minutes. Add the chicken and spaetzle. Return to the boil to heat through. Serve immediately, with parsley to garnish.

Step 5

NOODLE SWAP // dried quinoa macaroni // dried corn orzo