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
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
- 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.
