New This Month

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.

  • Prep:
  • 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


  1. 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.

  2. 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.

  3. 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.

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