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
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
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.
