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
Scale
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.
