There is something truly heartwarming about a bowl of soup that feels both fresh and nourishing, and this Lemon Chicken & Spaetzle Soup Recipe hits all the right notes. Combining tender shredded chicken with the delightful bite of spaetzle, and brightened up beautifully with zesty lemon, this soup is a comforting hug in a bowl. Its layers of flavor come together effortlessly, making it a perfect dish to share any day you crave warmth with a little twist of brightness. If you love wholesome meals that excite your taste buds and fill your kitchen with inviting aromas, this Lemon Chicken & Spaetzle Soup Recipe is about to become your new go-to.
Ingredients You’ll Need
Each ingredient in this Lemon Chicken & Spaetzle Soup Recipe plays an essential role, contributing to its vibrant flavor, texture, or soul-soothing quality. From fresh vegetables that build a rich base to the lemon that lifts everything with brightness, the simplicity of these ingredients is what makes the recipe so approachable and special.
- 1 tablespoon olive oil: Helps sauté the veggies while adding a fruity, smooth richness.
- 1 tablespoon butter: Adds a touch of creaminess and depth to the soup base.
- 1 small onion, diced: Provides a mild sweetness and aromatic foundation.
- 2 carrots, peeled and sliced: Contribute natural sweetness and vibrant color.
- 2 celery stalks, sliced: Add subtle earthiness and crunch.
- 2 cloves garlic, minced: Gives a warm, garlicky fragrance that makes the soup irresistible.
- 8 cups low-sodium chicken broth: The heart of the soup, it balances flavor without overpowering other ingredients.
- 2 cups cooked shredded chicken (preferably rotisserie or leftover): Brings protein and tender texture, making the soup filling and satisfying.
- 1 tablespoon lemon zest: Packs a punch of lemon flavor without adding acidity.
- ¼ cup fresh lemon juice (about 1–2 lemons): Brightens the soup with lively citrus tang.
- 1 teaspoon dried thyme: Adds an herby, slightly floral note.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
- 1 batch spaetzle (or 1½ cups store-bought): Provides delightful chewiness, making the soup uniquely comforting.
- 2 tablespoons chopped fresh parsley for garnish: Infuses a fresh, herbal finish and pretty pop of green.
How to Make Lemon Chicken & Spaetzle Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil and butter in a large pot or Dutch oven over medium heat. The combination of these fats creates a flavorful base for your soup that’s both rich and delicate. Toss in the diced onion, carrots, and celery and let them sauté gently for 5 to 7 minutes until the veggies soften and their natural sweetness begins to awake your senses. Just before they’re ready, stir in the minced garlic and sauté for another minute to deepen the aroma without letting it burn.
Step 2: Build the Broth
Pour in the chicken broth, bringing the whole pot to a lively boil. This broth acts like a cozy blanket that brings all the ingredients together. Once boiling, stir in your shredded chicken, lemon zest, lemon juice, dried thyme, and season with salt and pepper. These ingredients mix to create a broth that’s both bright and comforting, warming your heart with every simmer.
Step 3: Simmer and Infuse
Lower the heat, allowing the soup to simmer gently for 10 to 15 minutes so the flavors can meld beautifully. This step is crucial for the tart lemon notes and herbaceous thyme to fully infuse the broth, resulting in a vibrant but soothing liquid that wraps around every ingredient.
Step 4: Prepare and Add the Spaetzle
If you’re working with homemade spaetzle, cook them separately in boiling salted water until they float, which usually takes around 2 to 3 minutes. This signals they are perfectly tender yet satisfyingly chewy. Drain well and toss them into your simmering soup. For store-bought spaetzle, simply follow the package directions and add them straight in. Let everything simmer together for another 5 minutes, so the spaetzle can soak up the delicious broth.
Step 5: Final Seasoning and Serving
Give your soup a final taste to adjust the seasoning. A pinch more salt, a crack of black pepper, or even a sprinkle of crushed red pepper flakes can bring an exciting depth if you like a little heat. Once it tastes just right, ladle the soup into bowls and get ready for the most inviting experience of the day!
How to Serve Lemon Chicken & Spaetzle Soup Recipe
Garnishes
Fresh parsley is the classic finishing touch for this Lemon Chicken & Spaetzle Soup Recipe. Sprinkle it generously over each bowl for a burst of freshness and appealing color. You can also add a thin lemon slice or a light drizzle of olive oil for extra shine and aroma. A handful of crispy fried onions or a dusting of freshly cracked black pepper can bring added texture and visual interest too.
Side Dishes
This soup is hearty enough to stand on its own, but pairing it with crusty artisan bread or warm pretzel rolls takes the experience up a notch. A simple mixed greens salad with a light vinaigrette complements the lemony flavors nicely, balancing the richness of the chicken and spaetzle. For a heartier meal, roasted vegetables or garlic butter green beans make excellent companions on the plate.
Creative Ways to Present
To make your serving feel special, consider presenting the Lemon Chicken & Spaetzle Soup Recipe in rustic ceramic bowls that hold the heat beautifully. Layer a few spaetzle on the bottom, ladle the soup over, then add the chicken and veggies on top before sprinkling parsley to keep the colors vibrant. For a cozy gathering, serve the soup family-style in a large pot placed center-table, inviting everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve the bright lemon flavors and tender chicken. Keep the spaetzle separate if you want to maintain their chewiness, adding them into each bowl when ready to serve.
Freezing
If you want to freeze leftovers, it’s best to omit the spaetzle before freezing, as they tend to get mushy upon thawing. Freeze the soup base in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and add freshly cooked or store-bought spaetzle just before serving.
Reheating
Reheat your Lemon Chicken & Spaetzle Soup Recipe gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Avoid boiling, which can dull the lemon brightness and toughen the chicken. Add spaetzle towards the end of reheating to ensure they stay perfectly tender and springy.
FAQs
Can I use different types of noodles instead of spaetzle?
Absolutely! While spaetzle give this soup its unique character, small egg noodles, or even orzo can be delicious substitutes. Just adjust cooking time accordingly, and keep in mind that texture will vary.
Is there a vegetarian version of this Lemon Chicken & Spaetzle Soup Recipe?
You can certainly make a vegetarian version by using vegetable broth and replacing chicken with hearty mushrooms or chickpeas. The lemon and herbs will still give it a lovely bright flavor that feels satisfying without meat.
How do I make homemade spaetzle?
Homemade spaetzle are simple to whip up with a batter of flour, eggs, milk, and salt. The dough is pushed through a spaetzle maker or colander directly into boiling water and cooked until they float. It’s a fun way to add a personal touch to this recipe!
Can I prepare this soup ahead for a weeknight dinner?
Yes! You can prepare the soup base a day ahead and keep it in the fridge. When ready to eat, warm it up and add freshly cooked spaetzle. This makes dinnertime quick and effortless without sacrificing flavor.
What’s the best way to balance lemon flavor so it’s not too tart?
Using both lemon zest and fresh lemon juice creates layered brightness without overwhelming tartness. Simmering the soup melds the flavors. If it feels too tart, a small pinch of sugar or extra broth can mellow it out beautifully.
Final Thoughts
There is something truly satisfying about preparing and sharing this Lemon Chicken & Spaetzle Soup Recipe. It’s a perfect balance of bright and cozy, making it a dish that invites comfort without dulling the senses. Whether you’re looking for a weeknight winner or a recipe to impress guests, this soup is a deliciously simple way to bring warmth and joy to your table. Give it a go—you might just fall in love with a new favorite!
Print
Lemon Chicken & Spaetzle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: German-American
- Diet: Kid-Friendly
Description
This Lemon Chicken & Spaetzle Soup is a comforting and flavorful German-American dish featuring tender shredded chicken, bright lemon zest and juice, hearty spaetzle noodles, and a medley of sautéed vegetables simmered in a savory chicken broth. Perfectly balanced with fresh herbs and a hint of buttery richness, this soup offers a warming and satisfying meal ideal for any season.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
Chicken and Flavorings
- 2 cups cooked shredded chicken (preferably rotisserie or leftover)
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Spaetzle and Garnish
- 1 batch spaetzle (or 1½ cups store-bought)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the diced onion, carrots, and celery and sauté for 5–7 minutes until the vegetables are tender and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its flavor.
- Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a boil. Stir in the shredded chicken, lemon zest, lemon juice, dried thyme, and season with salt and pepper to taste.
- Simmer to Blend Flavors: Reduce the heat and let the soup simmer for 10–15 minutes, allowing the flavors to meld together beautifully.
- Cook Spaetzle: If using homemade spaetzle, cook them separately in boiling salted water until they float to the top, about 2–3 minutes. Drain well. If using store-bought spaetzle, prepare according to package instructions.
- Add Spaetzle to Soup: Stir the cooked spaetzle into the soup and simmer everything together for another 5 minutes to combine flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve hot, garnished generously with chopped fresh parsley.
Notes
- Spaetzle can be made ahead and refrigerated until ready to use.
- For a little spice, add a pinch of crushed red pepper flakes while sautéing the vegetables.
- This soup freezes well if spaetzle is left out when storing; add spaetzle fresh upon reheating.
