Chicken Soup With Spaetzle Recipes

Steps:

• In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat., Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves. , In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes.

Steps:

• Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
• When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
• 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 2 to 3 inches long. Allow them to fall directly into the boiling broth.
• Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

Steps:

• Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
• Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle.
• For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

Steps:

• In a 3 quart pot, melt the butter; add onion and garlic and cook on low heat until onions are soft and translucent.
• Add the paprika, thyme, and flour and stir until the onions are coated, about 2-3 minutes.
• Whisk in the stock and cook until soup thickens. Simmer on low for 30 minutes.
• Add the chicken and spaetzle (recipe below) and salt and pepper.
• Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then add the whole mixture into the large pot of soup. This allows the temperature of the sour cream to adjust gradually. Adjust seasoning if necessary.
• For the homemade spaetzle, if you are using: While the soup is cooking, put a large pot or pan of water on to boil.
• Combine spaetzle ingredients until they are smooth.
• Run the thick batter through a spaetzle maker or a colander. Drop into the boiling water, and remove the noodles when they float.
• Add directly to the hot soup.

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Bring a large pot of salted water to a boil.
• Toss the carrots with the olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Spread the carrots and sausages on the hot baking sheet and roast, tossing halfway through, until the carrots are tender and the sausages are browned, about 15 minutes.
• Meanwhile, whisk the flour, eggs, milk and 1/2 teaspoon salt in a large bowl until smooth. Set a large-holed metal colander over the pot of boiling water (the colander should not touch the water). Add the batter to the colander and scrape with a rubber spatula, allowing small pieces to fall into the water. Simmer until the spaetzle floats to the top and is cooked through, 2 to 3 minutes. Drain and shake off the excess liquid.
• Melt the butter with the mustard, 1/4 teaspoon salt, a pinch of pepper and the nutmeg in a large skillet over medium-high heat. Add the spaetzle and cook, tossing, until lightly browned and crisp, about 2 minutes. Add the dill and toss to coat. Serve the sausages and carrots with the spaetzle.

Steps:

• Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
• Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
• When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
• While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
• Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Steps:

• In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.

Steps:

• Whisk together flour, 3/4 teaspoon salt, and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk, and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover batter and store in refrigerator up to 1 day.
• Bring chicken, broth, and dill sprig to a boil in a large pot. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs.
• Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Shred chicken into bite-size pieces (discarding bones) and return to pot. Bring to a boil. Working in batches, push batter through the large holes of a colander into broth. Season soup with salt and pepper and serve, topped with more dill sprigs.