There is something truly magical about a bowl of warm, comforting soup that can brighten even the chilliest day, and the Lemon Chicken and Spaetzle Soup Recipe does just that with its vibrant blend of flavors. This recipe combines tender shredded chicken, zesty lemon, and traditional German spaetzle pasta to create a soul-soothing meal that’s both hearty and refreshing. Whether you’re chasing away the winter blues or simply craving a homemade classic that feels like a hug in a bowl, this soup strikes the perfect balance of tangy brightness and cozy depth.
Ingredients You’ll Need
The beauty of this Lemon Chicken and Spaetzle Soup Recipe lies in its simple yet essential ingredients, each bringing something special to the table. From the aromatic veggies that infuse the broth to the fresh lemon that lifts the flavors, these staples come together to create a dish that’s as wholesome as it is delicious.
- 1 tablespoon olive oil: Provides a subtle richness and helps sauté the vegetables evenly.
- 1 tablespoon butter: Adds a silky smooth texture and enhances the flavor complexity.
- 1 small onion, diced: Offers a sweet, savory base that warms up the broth beautifully.
- 2 carrots, peeled and sliced: Bring slight sweetness and a lovely pop of color.
- 2 celery stalks, sliced: Add a fresh, aromatic crunch that rounds out the flavor.
- 2 cloves garlic, minced: Infuses the soup with a gentle pungency that awakens the senses.
- 8 cups low-sodium chicken broth: The hearty liquid foundation carrying all the flavors.
- 2 cups cooked shredded chicken: Preferably rotisserie or leftovers for ease and tenderness.
- 1 tablespoon lemon zest: Essential for that bright, citrusy punch that defines this soup.
- ¼ cup fresh lemon juice (about 1–2 lemons): Delivers the perfect balance of tang and freshness.
- 1 teaspoon dried thyme: Provides an earthy, herbal undertone that complements the lemon.
- Salt and pepper to taste: Simple seasoning to bring out all the natural flavors.
- 1 batch spaetzle (or 1½ cups store-bought): These tender German dumplings give the soup its comforting, chewy texture.
- 2 tablespoons chopped fresh parsley for garnish: Adds a fresh, vibrant touch right before serving.
How to Make Lemon Chicken and Spaetzle Soup Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil and butter in a large pot or Dutch oven over medium heat. This combination ensures a perfect balance of richness without overpowering the dish. Toss in the diced onion, sliced carrots, and celery, and let them soften gently for about five to seven minutes. Softened vegetables create a flavorful base that makes every spoonful luscious and full of depth. Add the minced garlic last and cook for just one more minute to keep its flavor bright and fragrant.
Step 2: Build the Broth
Next, pour in the low-sodium chicken broth and bring the mixture up to a gentle boil. Stir in the shredded chicken, which keeps the soup hearty but light, ideal for any time of the year. Now comes the star of the show—add the lemon zest and freshly squeezed lemon juice, which infuse the broth with a sunny brightness. Sprinkle in the dried thyme, salt, and pepper to season everything perfectly. Lower the heat and let everything simmer for 10 to 15 minutes so the flavors meld beautifully together.
Step 3: Cook and Add Spaetzle
If you’re making spaetzle from scratch, cook them separately in boiling salted water until they float to the surface—usually around two to three minutes. This little trick means they are perfectly cooked but still tender. Drain the spaetzle and stir them into the soup. If you’re using store-bought spaetzle, just follow the package instructions and add them straight to the pot. Let the soup simmer for another five minutes to marry all those wonderful tastes and textures.
Step 4: Final Taste and Adjust
Before serving, taste your soup and adjust the seasoning if needed. The balance of savory chicken, zesty lemon, and tender spaetzle should be harmonious, but a pinch more salt, pepper, or lemon juice can personalize it to your liking.
How to Serve Lemon Chicken and Spaetzle Soup Recipe
Garnishes
Fresh parsley is a must-have garnish here. Its crisp, green freshness adds a lovely contrast to the rich, lemony broth and brings the dish visually to life. For an extra touch of warmth, sprinkle a pinch of crushed red pepper flakes if you like a subtle kick with your comforting bowl.
Side Dishes
This soup shines wonderfully on its own but pairs beautifully with crusty bread or a simple green salad. The bread is perfect for soaking up every last bit of the flavorful broth, while a crisp salad adds a refreshing bite to round out your meal.
Creative Ways to Present
Serve this soup in rustic bowls to highlight its homey roots. For special occasions, drizzle a little extra virgin olive oil over the top or add a dollop of sour cream to deepen the richness. A sprinkle of lemon zest just before serving brightens both the flavor and the look, making it an inviting centerpiece at any table.
Make Ahead and Storage
Storing Leftovers
After enjoying this hearty soup, store any leftovers in an airtight container in the refrigerator. It keeps well for up to three days, making it an excellent option for busy weeknights or quick lunches.
Freezing
This Lemon Chicken and Spaetzle Soup Recipe freezes nicely, but it’s best to save the spaetzle aside and add them fresh when reheating. Freezing without the spaetzle prevents them from turning mushy, so keep that in mind when planning to freeze your soup.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, adding the spaetzle just before serving. Stir frequently to ensure it heats evenly without losing any of the delightful textures.
FAQs
Can I use homemade chicken broth instead of store-bought?
Absolutely! Homemade chicken broth adds extra depth and richness to this Lemon Chicken and Spaetzle Soup Recipe, making it even more flavorful and comforting.
Is it possible to make this recipe vegetarian?
You could substitute vegetable broth and omit the chicken, using hearty mushrooms or chickpeas instead, but keep in mind it will change the traditional character of this soup.
How do I make spaetzle from scratch?
Spaetzle is a simple dough made from flour, eggs, and milk or water, which you then press through a spaetzle maker or colander into boiling water until they float. They are a fantastic, tender addition to soups like this recipe.
Can I add other herbs besides thyme?
Yes! Fresh rosemary, sage, or tarragon would all complement the bright lemon and chicken nicely, allowing you to tailor the soup to your taste preferences.
What’s the best way to reheat leftover soup without losing flavor?
Reheat slowly over medium-low heat on the stove to prevent the chicken from drying out and to keep the broth flavorful. Add fresh lemon juice for brightness just before serving.
Final Thoughts
This Lemon Chicken and Spaetzle Soup Recipe truly warms the heart and satisfies the soul. It’s one of those dishes you’ll want to make again and again, whether for a simple family dinner or to impress guests with a comforting yet elegant meal. Give it a try—you’ll soon understand why this lemony, chicken-filled, spaetzle-studded soup is a beloved classic in many kitchens.
Print
Lemon Chicken and 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
Description
This Lemon Chicken & Spaetzle Soup is a comforting and flavorful German-American dish featuring tender shredded chicken, bright lemon zest and juice, fresh vegetables, and soft spaetzle noodles simmered in a savory broth. Perfect for a cozy meal that combines hearty ingredients with a refreshing citrus twist.
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
Main Ingredients
- 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
- 1 batch spaetzle (or 1½ cups store-bought)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery and sauté for 5–7 minutes until the vegetables are tender and fragrant.
- Add Garlic: Stir in minced garlic and cook for 1 more minute until aromatic, taking care not to burn it.
- Simmer Broth and Chicken: Pour in the low-sodium chicken broth and bring it to a boil. Stir in the shredded chicken, lemon zest, lemon juice, dried thyme, salt, and pepper. Reduce heat and let it simmer gently for 10–15 minutes to meld the flavors together.
- Cook Spaetzle: If using homemade spaetzle, cook them separately in boiling salted water until they float, about 2–3 minutes. Drain well. If using store-bought spaetzle, prepare according to the package instructions.
- Combine Spaetzle and Soup: Add the cooked spaetzle to the soup pot and simmer everything together for an additional 5 minutes to allow the spaetzle to absorb some broth flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley. Serve hot and enjoy your comforting lemon chicken & spaetzle soup.
Notes
- Spaetzle can be made ahead of time and refrigerated until ready to use.
- Add a pinch of crushed red pepper flakes to the soup for a subtle heat kick.
- This soup stores well in the refrigerator and can be frozen, but it is best to add spaetzle fresh when reheating to maintain texture.
