Chicken and Spaetzle Soup

    2 hours 20 min

    Spaetzle are soft pasta-like morsels that originate from the Germany and Austria area. They are used here together with chicken, to make a delicious chicken and noodle soup.

    55 people made this

    Serves: 8 

    • 1 (900g-1.35kg) whole chicken
    • 825ml chicken stock
    • 2 medium yellow onions, quartered
    • 1 bunch celery with leaves, cut into pieces
    • 450g baby carrots
    • salt and ground black pepper to taste
    • 1/2 teaspoon garlic salt or to taste
    • 5 eggs
    • 125ml water
    • 1 teaspoon salt
    • 375g plain flour
    • 1/2 teaspoon dried parsley

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Place chicken in a stock pot and add enough water to cover. Pour in the chicken stock and add celery and onions. Season with salt, pepper and garlic salt. Bring to the boil and cook for about 1 hour to get a good stock.
    2. When the chicken is cooked through and tender, remove it to a plate and let sit until it is cool enough to handle. Pass the stock through a sieve and discard celery and onions. Return the stock to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the stock to the boil and add carrots.
    3. In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 5 to 7.5cm long. Allow them to fall directly into the boiling stock.
    4. Once the carrots are tender, the soup is ready. Sprinkle with dried parsley and serve.


    Baby carrots are usually found in the frozen food aisles. If unavailable, use normal sized carrots, chopped up.

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    Reviews in English (48)


    I REALLY recommend going to Youtube and researching how spaetzle is done (if nothing else than to see what it's supposed to look like) before doing this recipe, if you're not familiar with it. I followed the instructions as I understood them here, and ended up with something that looked like boiled mini-baguettes.... After looking into it, leaving the dough relatively thin and wet, and working it through a colander or maybe a cheese grater, might be the way to go. I kept adding flour trying to get it to form a ball per the directions, which was a big mistake. The soup's flavor is good, and I'm going to try to rescue what's left somehow....  -  14 Jul 2008  (Review from Allrecipes US | Canada)


    My grandmother taught me this too! My kids love the homemade noodles. If you roll out the dough and flour each side lightly, then roll it up and slice into noodle ribbons, that works. I have the kids unroll them and throw on a cookie sheet to "dry" a little so it doesn't soak up all the broth. Then I can add the noodles when I am ready.  -  20 May 2008  (Review from Allrecipes US | Canada)


    I made this recipe with "Grandma's Noodles II" (from this site), and it was AWESOME! I didn't use a whole chicken - I used boneless, skinless breasts. I cut them frozen and cooked them right in the broth with the onions and celery. The chicken came out so moist. My husband is a tried and true "meat and potatoes" guy, so I was a bit doubtful that he'd enjoy this meal of chicken noodle soup with warm applesauce on the side. HE LOVED IT! Three bowls later, he was to full for dessert :-) This will be one of our cold weather staples!  -  09 Sep 2006  (Review from Allrecipes US | Canada)