We’ve had a rough winter so far in our household. Since December 26th, at least one member of the family has been sick every week. My poor baby boy has been hit the worst. He started daycare right after Christmas and subsequently caught each and every bug, germ and virus that the school has had to offer. For sick throats and tummies, this soup has been a go-to the past couple months … a subtle twist on traditional chicken noodle soup that the whole family loves (including my four year old daughter, AKA Picky Pickerson)

Chicken Spaetzle Soup
Serves 4

1 Tbsp olive oil
1 carrot, chopped
1/2 white onion, chopped
1 large or 2 small celery stalks, chopped
1 garlic clove
1 tsp fresh thyme or 1/2 tsp dried thyme
4 cups of chicken broth (see our original Waste Not Want Not post for the homemade version)
1 1/2 cups chopped rotisserie chicken
1 recipe spaetzle (recipe below)
Salt and pepper to taste

1 egg

2 tbsp milk
1/2 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper
pinch of nutmeg

Heat olive oil in medium size pot. Add carrots, celery and onion and sauté until softened. Add garlic and thyme for another minute or so. Add chicken stock and chicken pieces. Simmer for 30-40 minutes.

While the soup simmers,  make spaetzle dough. Beat egg with milk, then mix in everything else. Set aside until needed. When soup has simmered for the requisite 30 minutes, you can start cooking the spaetzle. They make devices specifically for spaetzle-making but I was not prepared to make that kind of commitment/investment. So I rigged up something that I thought would accomplish the same thing and it worked! It’s basically a pizza pan (with holes) and a large biscuit cutter. First, I placed the pizza pan over the pot. I then put the dough in the biscuit cutter and then moved the metal ring back and forward over the pizza pan, letting the small bits of dough fall into the hot soup.

Messy, but effective

Here is what the spaetzle looks like when it falls into the pot. 

Cook it for 5 or so minutes and then serve and enjoy!