Description
Spatzle are a simple egg noodle made from flour, milk and eggs. Cook them in chicken broth with basic vegetables and leftover chicken for a delicious homemade soup.
Ingredients
Scale
Spatzle Ingredients
- 2 cups unbleached all-purpose flour
- ¼ tsp black pepper
- ¼ tsp salt
- 1 cup milk
- 2 large eggs
Soup Ingredients
- 8–10 cups chicken broth
- 1 tsp thyme or rosemary (dried)
- ½–1 tsp turmeric (optional)
- 2 cups cooked chicken (diced)
- 1 cup frozen peas (optional)
- 1 cup diced celery (optional)
- 1 cup dice carrots (optional)
- 1/2 cup diced green onion (optional)
Instructions
- Stir dry ingredients together in a bowl. Combine white ingredients in a separate bowl and whisk until smooth. Slowly add the dry ingredients to the wet, continuing to stir until smooth. If you need more liquid add milk 1 tablespoon at a time.
- When the batter is smooth and soft, cover it with a towel and allow to rest for 10 minutes.
- Bring broth to a boil and add rosemary or thyme, turmeric, diced celery, and diced carrots.
- Lightly flour a wooden cutting board and spread ¼ of the dough down the middle, 2-3 inches wide.
- Slice and scrape thin strips of dough into the boiling broth. When the spatzle rises to the top it is finished. Use a slotted spoon to remove it to a clean bowl. Continue cooking until all the dough is prepared. Keep spatzle warm in bowl.
- Add leftover chicken, frozen peas, and green onions to the remaining broth, heat until peas are tender. Stir cooked spatzle into the broth and serve immediately.
Nutrition
- Calories: 540
