There is something truly comforting and bright about this Lemon Chicken & Spaetzle Soup Recipe that makes it a perfect bowl to cozy up with any time you need a little warmth and cheer. Loaded with tender shredded chicken, fresh lemon zest, and those heavenly little bits of spaetzle floating in a rich, aromatic broth, this soup strikes the perfect balance between hearty and refreshing. It’s like a delightful hug in a bowl, with each spoonful bringing together savory, zesty, and homey flavors that you’ll want to share with everyone you love.
Ingredients You’ll Need
This recipe uses simple, familiar ingredients, each playing a specific role to build layers of flavor and texture that make the soup unforgettable. From the gentle sweetness of carrots to the zing of fresh lemon, every component is essential to the magic of this dish.
- Olive oil: Adds a subtle fruity richness while sautéing the vegetables.
- Butter: Brings a creamy depth and helps soften the veggies to silky perfection.
- Onion, diced: Provides sweetness and a flavor foundation when cooked down.
- Carrots, peeled and sliced: Contribute natural sweetness and a lovely pop of color.
- Celery stalks, sliced: Introduce a mild earthiness and crunch that balance the soup.
- Garlic, minced: Delivers an aromatic punch to brighten the broth.
- Low-sodium chicken broth: Supplies the savory, comforting base for everything else.
- Cooked shredded chicken: The protein star that makes this soup filling and satisfying.
- Lemon zest: Adds fresh citrus fragrance without overpowering the soup.
- Fresh lemon juice: Provides the key tang that lifts the entire flavor profile.
- Dried thyme: Sprinkles in an herbal note that complements the lemon and chicken.
- Salt and pepper: Essential to season and bring all the flavors together.
- Spaetzle: Either homemade or store-bought, these little noodles add a unique, tender chew.
- Fresh parsley, chopped: Garnishes the soup with a burst of verdant color and freshness.
How to Make Lemon Chicken & Spaetzle Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil and butter in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery, then sauté gently for about 5 to 7 minutes until they’ve softened and started to sweeten. This step is important because it forms the hearty backbone of the soup.
Step 2: Add Garlic and Broth
Next, stir in the minced garlic and cook just until fragrant, about 1 minute. Then pour in the chicken broth, raising the heat until the mixture comes to a gentle boil. This will help marry the flavors and prepare for the chicken addition.
Step 3: Introduce Chicken and Lemon
Now, stir in the shredded cooked chicken, lemon zest, fresh lemon juice, and dried thyme. Add salt and pepper to taste. Lower the heat and let everything simmer for 10 to 15 minutes. This allows the bright lemon notes to infuse the broth and the chicken to soak up all the wonderful flavors.
Step 4: Cook and Add Spaetzle
If you have homemade spaetzle, cook them separately in boiling salted water until they float, which usually takes 2 to 3 minutes. Drain well, then fold them into the simmering soup. If using store-bought spaetzle, follow the package directions and add them directly to the pot. Simmer it all together for another 5 minutes to meld those flavors beautifully.
Step 5: Final Taste and Adjustments
Give your soup a careful taste test and adjust the seasoning with additional salt, pepper, or lemon juice if you want a zippier kick. Don’t rush this step—balancing the flavors is the key to making this soup sing in every spoonful.
How to Serve Lemon Chicken & Spaetzle Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley on top adds a fresh pop of color and a hint of herbal brightness that complements the lemon perfectly. For a touch of heat, a light dusting of crushed red pepper flakes can bring a subtle spicy twist that livens up the dish.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm pretzels to soak up every bit of that luscious broth. A crisp green salad with a tangy vinaigrette also balances the rich, creamy texture with something fresh and light.
Creative Ways to Present
Serve the soup in charming bowls with a wedge of lemon on the side for guests to squeeze extra juice if they desire. For a rustic touch, ladle the soup into mini crocks or hollowed-out bread bowls—perfect for a cozy dinner party that feels extra special.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon Chicken & Spaetzle Soup Recipe in an airtight container in the refrigerator for up to 3 days. Consider keeping the spaetzle separate if you plan to store it longer to prevent it from getting too soggy.
Freezing
This soup freezes beautifully without the spaetzle added. Freeze only the broth, chicken, and vegetables in a sealed container for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat gently, and then add freshly cooked spaetzle for the best texture.
Reheating
Warm leftovers on the stovetop over low to medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup seems too thick. If you kept spaetzle separate, cook and stir them in just before serving to preserve their springy texture.
FAQs
Can I use other types of noodles instead of spaetzle?
Absolutely! While spaetzle gives this soup its traditional texture and charm, you can substitute small egg noodles, gnocchi, or even small pasta shapes like orzo for similar comfort and chew.
Is this recipe suitable for kids?
Definitely yes. The flavors are bright but gentle, and the soup is nourishing without being spicy or overwhelming. Kids often love the soft spaetzle and tender chicken, making it a family-friendly option.
Can I make homemade spaetzle from scratch?
Yes! Homemade spaetzle takes a bit more effort but adds an authentic touch that’s well worth it. You just need flour, eggs, milk, and a little salt. There are plenty of easy recipes online to guide you through the process.
What if I don’t have fresh lemons?
If fresh lemons are not available, lemon juice from a bottle can work in a pinch, but fresh lemon zest is important for that vibrant aroma and flavor. Try to keep fresh lemons on hand for the best result.
Can I add vegetables like spinach or kale?
Yes, adding greens like spinach or kale towards the end of cooking can boost nutrition and texture without overpowering the lemon-chicken flavor. Just stir them in during the last few minutes of simmering.
Final Thoughts
If you are searching for a recipe that combines comfort, brightness, and a bit of European soul, this Lemon Chicken & Spaetzle Soup Recipe is exactly what you need. It’s a perfect blend of nourishing ingredients and vibrant flavors that will quickly become a favorite in your cooking repertoire. Don’t hesitate to try it soon—you might just find your new go-to soup for all seasons.
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
Description
This Lemon Chicken & Spaetzle Soup is a comforting German-American classic, combining tender shredded chicken, fresh lemon zest and juice, and homemade or store-bought spaetzle in a flavorful broth. Perfectly balanced with vegetables and herbs, this warm and nourishing soup is ideal for cozy dinners or anytime you want a bright, hearty meal.
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
- 1 batch spaetzle (or 1½ cups store-bought)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until the vegetables are tender and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then bring it to a boil. Stir in the cooked shredded chicken, lemon zest, fresh lemon juice, dried thyme, salt, and pepper.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 10–15 minutes, allowing the flavors to meld together.
- Cook Spaetzle: If using homemade spaetzle, cook them separately in boiling salted water until they float to the surface, approximately 2–3 minutes. Drain well. If using store-bought spaetzle, cook according to package instructions.
- Add Spaetzle and Finish Cooking: Stir the cooked spaetzle into the simmering soup. Continue to simmer everything together for another 5 minutes to heat through and blend flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley before serving hot.
Notes
- You can prepare spaetzle ahead of time and refrigerate until ready to add to the soup.
- Add a pinch of crushed red pepper flakes for a subtle spicy heat.
- This soup stores well and can be frozen; omit spaetzle when freezing and add fresh when reheating.
