Chicken Soup With Dill Spaetzle
This home-cooked soup takes less than an hour to pull together and will leave you feeling soothed and satisfied. Spaetzle and chicken fortify this vegetable-studded soup, making it a hearty, one-pot meal.
- Total Time:
- Servings: 4
Photography: Sharon Radisch
Source: Martha Stewart Living, December/January 2015
- 3/4 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 2 large eggs
- 1/3 cup whole milk
- 1/4 cup packed fresh dill, chopped, and 1 large sprig, plus more sprigs for serving
- 1 bone-in, skin-on chicken breast (2 pounds), split
- 6 cups low-sodium chicken broth
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 2 medium parsnips, peeled and cut into 1/2-inch pieces
Whisk together flour, 3/4 teaspoon salt, and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk, and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover batter and store in refrigerator up to 1 day.
Bring chicken, broth, and dill sprig to a boil in a large pot. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs.
Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Shred chicken into bite-size pieces (discarding bones) and return to pot. Bring to a boil. Working in batches, push batter through the large holes of a colander into broth. Season soup with salt and pepper and serve, topped with more dill sprigs.