Chicken Spaetzle Soup
This homemade Chicken Spaetzle soup is made in less than 30 minutes! It's healthy, delicious and quick to make! Perfect for the snowy cold weather!
- 1 big carrot
- 3 cups of spinach
- 1 whole cooked chicken breast
- 1 celery stick
- 1 medium onion chopped
- 3 minced garlic
- 2 tbsp of olive oil
- 8 cups of unsalted or low sodium chicken broth
- 3/4 tsp of Italian seasoning
- salt and pepper to taste
- 1 egg
- 1/4 cup of milk
- 3/4 cups of all-purpose flour
- 1/8 tsp of kosher salt
In a heavy bottom pot on a low to medium heat, add your 2 tbsp of oil. Add your celery, carrots and onions and place a lid on top. Cook until tender while constantly mix. Take lid off and add your garlic. Cook for 1 minute and add in your chicken and chicken broth.
Bring your soup to a simmer and add in your spinach. Cook until spinach is tender, at least 3-4 minutes. Add in your cooked spaetzle, Italian seasoning and taste for salt and pepper.
In a bowl beat your eggs lightly with a whisk. Add milk to your egg and mix until combined.
Sift flour into a bowl and add your salt. Mix.
Add your egg mixture into your flour and mix. Allow the mixture to stand at least 5 minutes before making the noodles.
Bring a pot of water to a running boil and add salt. Using a spaetzle maker drop a spoonful of dough at a time.
Cook your spaetzle noodles for at least 3-5 minutes or until they are cooked.