Chicken Spaetzle Soup (EASY 30 Minute Meal)

Name: Chicken Spaetzle Soup (EASY 30 Minute Meal)
Total time: 1800 s
Cuisine: American
Ingredients: 1 large soup pot; 10 cup water; 1 1/2 lb cubed chicken (I prefer half breast / half thigh -for flavor); 2 tsp garlic paste or equivalent fresh garlic to taste; 2 tsp minced oregano (FRESH is Highly Recommended); 2 tsp salt (I prefer Kosher/Sea salt); ground pepper (I prefer fresh ground peppercorns); 1 1/2 cup large diced carrots or whole baby carrots; 1 1/2 cup large chopped celery; 3 tbsp Chicken Better Than Bouillon or equivalent (**Diluted broth is NOT a substitute**); 1 packages 12 to 16 ounce, Dry Uncooked Spaetzle (available in most groceries, sometimes in the Kosher section); 1 tbsp Butter (**This ingredient is OPTIONAL**); 1/2 tbsp lemon or lime for a little extra zesty flavor (**OPTIONAL ingredient**)

robertyourlord @cook_3777489

South Bend, Indiana

An easy and hearty soup for those chilly nights ahead.

robertyourlord @cook_3777489

South Bend, Indiana

An easy and hearty soup for those chilly nights ahead.

Saved

Ingredients

30 mins

Initially boiled together
1 largesoup pot
10 cupwater
1 1/2 lbcubed chicken (I prefer half breast / half thigh -for flavor)
2 tspgarlic paste or equivalent fresh garlic to taste
2 tspminced oregano (FRESH is Highly Recommended)
2 tspsalt (I prefer Kosher/Sea salt)
ground pepper (I prefer fresh ground peppercorns)
Fresh veggies, etc
1 1/2 cuplarge diced carrots or whole baby carrots
1 1/2 cuplarge chopped celery
Once Boiling Begins
3 tbspChicken Better Than Bouillon or equivalent (**Diluted broth is NOT a substitute**)
1 packages12 to 16 ounce, Dry Uncooked Spaetzle (available in most groceries, sometimes in the Kosher section)
Optional "To Taste" , prior to serving
1 tbspButter (**This ingredient is OPTIONAL**)
1/2 tbsplemon or lime for a little extra zesty flavor (**OPTIONAL ingredient**)

Saved

Steps

30 mins

1

Cube chicken
2

In large soup pot, combine ALL "Initially Boiled Together" ingredients and bring to a boil..
3

While bringing pot to boil, cut/prepare vegetables and spices.
4

Once pot reaches boil, add "Fresh Veggies" and items from "Once Boiling Begins" and return to a boil.
5

Once Boiling is reached again, reduce heat and maintain an UNCOVERED low boil.
6

Set timer for 15 minutes while stirring pot regularly and monitoring soup to make sure low boil is maintained and ingredients are not sticking to bottom of pot.
7

Once timer rings, check Spaetzle for desired consistency (firm al dente is optimal in my experience, as the Spaetzle will continue to soften as it cools in pot). If needed, cook an additional 1 to 3 minutes or as your desired consistency requires. PLEASE REMEMBER to stop cooking the Spaetzle when it is moderately more firm than your desired finished consistency.
8

Turn off burner and remove pot from heat.
9

Once you have checked the Spaetzle, carefully taste the broth and add salt or pepper to taste. At this point, prior to serving, you may add the butter and/or the lemon/lime juice to taste.
10

Serve and enjoy. We enjoy hearty French and Sourdough breads with the soup as well.