Chicken Soup With Dill Spaetzle

Name: Chicken Soup With Dill Spaetzle
Prep time: 30 min
Total time: 40 min
Ingredients: 0.75 cup all-purpose flour; Coarse salt and freshly ground pepper; 2 large eggs; 0.333 cup whole milk; 0.25 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

By

Martha Stewart Editors

Updated on May 16, 2017

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.