Chicken Soup with Spaetzle

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Ingredients

  • Ingredients
  • * 1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
  • * 2 tablespoons canola oil
  • * 8 cups Progresso Chicken Broth
  • * 2 bay leaves
  • * 1/2 teaspoon dried thyme
  • * 1/4 teaspoon pepper
  • * 1 cup sliced carrots
  • * 1 cup sliced celery
  • * 3/4 cup chopped onion
  • * 1 garlic clove, minced
  • * 1/3 cup medium pearl barley
  • * 2 cups sliced fresh mushrooms
  • *
  • SPAETZLE:
  • * 1-1/4 cups all-purpose flour
  • * 1/8 teaspoon baking powder
  • * 1/8 teaspoon salt
  • * 1 egg, lightly beaten
  • * 1/4 cup water
  • * 1/4 cup milk

Preparation

  1. Directions

  2. * In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat.
  3. * Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves.
  4. * In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes. Yield: 8-10 servings (2 1/2 quarts).


  5. Nutrition Facts: 1 serving (1 cup) equals 206 calories, 7 g fat (1 g saturated fat), 51 mg cholesterol, 829 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein.

  6. Chicken Soup with Spaetzle published in Taste of Home February/March 1994, p41
September 2012

This recipe is a personal recipe added by Melissa123 and has not been tested or endorsed by MyRecipes.

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