If you are craving a bowl of comfort that feels like a warm hug from the inside, the Lemon Chicken & Spaetzle Soup Recipe is exactly what you need. This delightful German-American fusion brings together tender shredded chicken, zesty lemon, and soft, pillowy spaetzle in a rich and flavorful broth that’s both nourishing and refreshing. Perfect for cozy dinners or when you need a little pick-me-up, this soup earns its spot as a beloved favorite with its vibrant flavors and heartwarming textures.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this soup sing with freshness and depth. Each element adds its own special touch—whether it’s the brightness of the lemon, the aromatic veggies, or the comforting chewiness of spaetzle.
- 1 tablespoon olive oil: For sautéing the vegetables and adding a subtle fruity richness.
- 1 tablespoon butter: Contributes a creamy, decadent undertone to balance the bright flavors.
- 1 small onion, diced: Builds the savory base with mellow sweetness and aroma.
- 2 carrots, peeled and sliced: Add a touch of natural sweetness and vibrant color.
- 2 celery stalks, sliced: Bring an earthy freshness that rounds out the vegetable medley.
- 2 cloves garlic, minced: Offers a fragrant punch that enhances the overall depth.
- 8 cups low-sodium chicken broth: The heart of the soup, providing rich flavor without overwhelming saltiness.
- 2 cups cooked shredded chicken: Use rotisserie or leftovers for convenience and a tender protein boost.
- 1 tablespoon lemon zest: Infuses the broth with lively citrus oils for that signature lemony brightness.
- ¼ cup fresh lemon juice (about 1–2 lemons): Adds tang and freshness to brighten every spoonful.
- 1 teaspoon dried thyme: Provides herbaceous warmth that complements the lemon and chicken.
- Salt and pepper to taste: Essential seasoning to balance and highlight the flavors.
- 1 batch spaetzle or 1½ cups store-bought: Soft German egg noodles that turn the soup into a satisfying meal.
- 2 tablespoons chopped fresh parsley for garnish: Adds a pop of color and fresh herbal notes at the end.
How to Make Lemon Chicken & Spaetzle Soup Recipe
Step 1: Sauté the Vegetables
Begin by warming olive oil and butter in a large pot over medium heat. Toss in the diced onions, carrots, and celery, letting them cook until tender and fragrant—usually around 5 to 7 minutes. This step is crucial as it develops the savory foundation of your soup with the softness and sweetness of the veggies.
Step 2: Add the Garlic and Broth
Stir in the minced garlic and cook it for just a minute to avoid any bitterness, allowing its scent to blossom. Then, pour in the low-sodium chicken broth and bring everything to a boil. The broth will marry with the sauteed vegetables, creating a deliciously aromatic base.
Step 3: Incorporate Chicken and Lemon
Next, mix in the shredded chicken along with the lemon zest, fresh lemon juice, dried thyme, salt, and pepper. Lower the heat and let the soup simmer gently for 10 to 15 minutes. This simmering phase is where the zesty lemon wakes up the flavors, and the thyme brings herbal warmth.
Step 4: Cook or Add Spaetzle
If you’re making spaetzle from scratch, cook them separately in boiling salted water until they float to the surface, which usually takes about 2 to 3 minutes. Drain them well before adding to the soup. For store-bought versions, follow the package instructions and stir them in once ready. Let the soup and spaetzle marry together on the heat for an additional 5 minutes to blend flavors beautifully.
Step 5: Final Taste and Adjust
Before serving, taste your soup and tweak the seasoning if needed. Maybe a pinch more salt, a little extra lemon, or a dash of pepper to your liking. The goal is a perfectly balanced bowl bursting with bright flavors and comforting textures.
How to Serve Lemon Chicken & Spaetzle Soup Recipe
Garnishes
The final touch is important! Sprinkle freshly chopped parsley over each bowl for a fresh, vibrant finish that adds a subtle herbal crispness and gorgeous green color, inviting you to dig in.
Side Dishes
This soup is hearty on its own, but pairing it with a warm crusty baguette or some buttery dinner rolls takes the experience to the next level. A crisp green salad with a light vinaigrette also balances the richness with freshness.
Creative Ways to Present
For a fun twist, serve the soup in individual rustic bread bowls or add a swirl of sour cream or Greek yogurt right before serving for an extra layer of creaminess. A sprinkle of crushed red pepper flakes can add a surprisingly delightful little kick that harmonizes beautifully with the lemony notes.
Make Ahead and Storage
Storing Leftovers
This soup stays fresh and tasty in the refrigerator for up to 3 days. Store it in an airtight container, and if you’ve already added spaetzle, keep in mind they might absorb some broth, so the texture may be softer when reheated.
Freezing
Freezing is best done without the spaetzle to avoid mushiness. Keep the broth and chicken mixture in a freezer-safe container for up to 3 months. When ready, thaw overnight in the fridge and cook spaetzle fresh to add later.
Reheating
Gently reheat on the stovetop over low to medium heat, stirring occasionally until warmed through. Add freshly cooked or thawed spaetzle toward the end to preserve their tender texture and enjoy your soup as if freshly made.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a perfect shortcut for this Lemon Chicken & Spaetzle Soup Recipe. It’s already cooked and flavorful, making the preparation easy while adding great taste.
Is it possible to make the soup dairy-free?
Yes, simply replace the butter with an extra tablespoon of olive oil or a dairy-free spread, and the soup will still be deliciously rich without dairy.
Can I substitute spaetzle with another type of noodle?
If spaetzle isn’t available, egg noodles, small shells, or tiny pasta shapes like orzo work nicely too, though the texture will vary slightly.
How can I adjust the soup if I want it more lemony?
Feel free to add an extra teaspoon of lemon zest or a splash more fresh lemon juice towards the end of cooking for an added citrus punch.
Is this soup kid-friendly?
Most definitely! Its mild flavors, comforting texture, and nutritious ingredients make it a great choice for kids and adults alike.
Final Thoughts
There is something truly special about the Lemon Chicken & Spaetzle Soup Recipe that makes it a must-have in anyone’s recipe collection. Whether you’re looking to warm up after a chilly day or wanting a nutritious, satisfying meal, this soup delights with every spoonful. I encourage you to give it a try soon — it might just become your new go-to comfort food that everyone asks for again and again.
Print
Lemon Chicken & Spaetzle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: German-American
- Diet: Kid-Friendly
Description
This Lemon Chicken & Spaetzle Soup combines tender shredded chicken, fresh lemon zest and juice, and hearty spaetzle in a comforting German-American style broth. Featuring a blend of sautéed vegetables and bright citrus flavors, this stovetop soup is perfect for a warming meal with a fresh twist.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably rotisserie or leftover)
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Spaetzle and Garnish
- 1 batch spaetzle (or 1½ cups store-bought)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery and sauté for 5–7 minutes until vegetables are tender. Add minced garlic and cook for 1 more minute.
- Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Stir in shredded chicken, lemon zest, lemon juice, dried thyme, salt, and pepper.
- Simmer to Blend Flavors: Reduce heat and let the soup simmer gently for 10–15 minutes to allow flavors to meld together.
- Cook Spaetzle: If using homemade spaetzle, cook separately in boiling salted water until they float (about 2–3 minutes), then drain. If using store-bought spaetzle, prepare according to package instructions.
- Add Spaetzle to Soup: Stir the cooked spaetzle into the soup and continue simmering everything together for 5 more minutes to combine flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with chopped fresh parsley.
Notes
- You can make spaetzle ahead of time and refrigerate until ready to add.
- Add a pinch of crushed red pepper flakes for subtle heat.
- This soup stores well and can be frozen without the spaetzle added.
