The real question of the day is what do you do with the dried spaetzle your opa buys for you? I thought it would skip over making schnitzel and try to incorporate into something I love. So naturally I wanted to to add it to soup.
There's something really special about homemade soup, especially when you make the stock as well. This soup was created on a day when I felt horrible and logically I should have mixed up some campbells soup but I thought nah let's make homemade stock with this soup. Classic me.
So it's cold out, like really cold out. You need some warm soup to fill you up.
Chicken Noodle spaetzle Soup
- One whole chicken (with some meat left on it)
- 2 carrots (cut in quarters)
- 1 onion (cut in quarters)
- 3 cloves of garlic
- 3 sticks of celery (cut in quarters)
- 3 bay leaves
- 3 tablespoons of olive oil
- 2 carrots
- 1 onion
- 2 cloves of garlic ( minced)
- 2 tablespoons of dried rosemary
- Half a bag of dried spaetzle (alternatively you could make fresh just decrease the cooking time)
- Remaining chicken from stock
- Salt and Pepper
- To make the stock: Add whole chicken vegetables, bay leaves in a large stock pot. Fill the pot with water just enough to cover the chicken. Bring it up to a boil and then turn down and simmer for at least an hour ( if you can simmer it for longer the taste will only get better). Strain the stock to remove chicken and vegetables. Discard the veggies, put the bay leaves aside ( you will use them again). When chicken has cooled down a bit remove all the meat from the bones and shred into bite sizes.
- Heat large stockpot to a medium heat with olive oil. Once heated add vegtables except for garlic and cooked for 5 minutes until softened. Then add rosemary and garlic and cook for another 3 minutes.
- Add stock, spaetzle, chicken and bay leaves from the stock to the vegetables. Cook for 10 minutes or until dried spaetzle is cooked. Add salt and pepper to taste.
- As always serve with a nice loaf of bread.
Thanks for reading,