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
Scale
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.
