Best Chicken Noodle Dumpling Spaetzle Soup Recipes

SPAETZLE AND CHICKEN SOUP

Steps:

• Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
• When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
• In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
• Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

CHICKEN SOUP WITH SPAETZLE

Steps:

• 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., 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. , 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.

CHICKEN (...NOODLE, DUMPLING, SPAETZLE) SOUP

Steps:

• Add 8 rounded tsp. Better Than Bouillon to 8 cups of very hot water and set aside.
• Chop carrots, onion and celery and add to large soup kettle. Add prepared bouillon and pepper to pot. Then add chicken thighs, skin side down.
• Bring to a boil. Reduce heat to a high simmer and continue cooking, loosely covered, for 60-90 minutes or until chicken is fully cooked. (Depending on how big your pieces of chicken are.) Skim foam and discard, if necessary.
• Remove chicken to a platter, allow to cool slightly and debone. Return chicken meat to pot. Add wide noodles and parsley, bring back up to a low boil and cook noodles as per package instructions. Check salt and pepper at end before serving.

CHICKEN NOODLE SOUP AND DUMPLINGS

Steps:

• Begin heating your soup combined with the water in a LARGE pot with a tight fitting lid.
• Combine your dry ingredients in a medium sized mixing bowl.
• Stir lightly to mix, being careful not to lose any over the side.
• Create a hollow in the middle of your dry ingredients.
• Add your milk to the hollow.
• Add your oil to the milk.
• Using a fork, mix the ingredients until a sticky dough is formed.
• Do not overmix.
• When your soup is boiling, quickly add spoonfuls of the dough until the entire bowlful is in the pot. Make sure to move quickly - the faster you get them in, the fluffier they'll be.
• Quickly cover the pot with the tight fitting lid.
• Reduce the heat to medium and cook for 10 minutes.
• NEVER lift the lid before 10 minutes has passed or you will have dense dumplings instead of light, fluffy ones.
• After 10 minutes, remove from heat and serve.
• Dumplings will be very hot.

GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE

Steps:

• Mix these together until sticky.
• Drop into bubbling soup or stew, broth or water. (see below for ideas).
• Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
• MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
• METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
• SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
• VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
• Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.