Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Soup With Dill Spaetzle By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Sharon Radisch Prep Time: 30 mins Total Time: 40 mins Servings: 4 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. Ingredients ¾ cup all-purpose flour Coarse salt and freshly ground pepper 2 large eggs ⅓ cup whole milk ¼ 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 ½-inch pieces 2 medium parsnips, peeled and cut into ½-inch pieces Directions 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. Print