Lemon Chicken & Spaetzle Soup
A German soup that marries Avgolemono soup and Spaetzle to be your new creamy chicken and rice recipe.
I LOVE a creamy soup with a hint of lemon. Soup making is an art and in this take on the classic cream of chicken noodle, we combine all the rich flavors of a classic creamy chicken soup and fold in a traditional German noodle called spaetzle. You will learn how easy it is to make your own spaetzle, as it only takes FIVE simple ingredients, and a colander to make these cute little noodles.
My love for avgolemono soup began during a memorable trip to Greece, where I savored the comforting flavors of this traditional dish. However, my culinary journey took an even more delightful turn when I decided to combine it with one of my favorite German starches—spaetzle. Growing up, my grandma used to make the most incredible spaetzle, and it has always been a cherished family recipe. Inspired by German classics like Käsespätzle and Spätzle Mit Linsen, I crafted this fusion dish that brings together the best of both worlds.
Let’s talk about avgolemono soup and how an egg takes a brothy soup to a creamy viscosity. An traditional Greek soup that incorporates lemon, oregano and eggs into this very cheap and easy to make soup. The most important part is tempering the egg, which means to get the temperature of the egg to the heat level of the simmering soup. This ensures the egg won’t curdle once added to the soup because it has adapted to the temperature and has diluted into the hot mixture. Do this by scooping two ladles of the soup into a separate bowl, then add eggs one at a time whisking constantly. Voila! A perfect creamy soup
This soup does make a lot, so make sure to invite some friends over for soup night. Someone bring the bread, someone bring the toppings, and I’ll make the soup. You will be sure to add this soup to your recipe rolodex after you taste it.
Lemon Chicken & Spaetzle Soup
Diet: Low-Calorie
For soup:
- 6 cups chicken broth
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- Fresh dill, to garnish
- Kosher salt and freshly cracked black pepper, to taste
For spaetzle:
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 3/4 cup milk
For soup:
- In a large pot, bring the chicken broth to a gentle boil. Reduce heat and let it simmer.
- In a separate pot, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook until the vegetables are softened, about 5-7 minutes. Add the sautéed vegetables to the simmering broth.
- In a medium bowl, whisk together the eggs and lemon juice until well combined and frothy.
- Slowly ladle a cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
- Add the fresh spaetzle batter to the simmering broth and vegetables, and cook until they float to the surface, about 2-3 minutes.
- Gradually add the tempered egg mixture back into the pot of broth and vegetables. Heat gently, making sure the soup does not boil. Add Spaetzle and cook in the broth for 2 -3 minutes or until it floats to the surface. Season with salt and pepper to taste.
- Ladle the soup into bowls, and garnish with fresh dill.
For Spaetzle:
- In a large bowl, combine the flour, salt, and nutmeg.
- In another bowl, whisk together the eggs and milk. Gradually add this mixture to the dry ingredients, stirring until a smooth, thick batter forms. Set aside.