This soup is the perfect mix of comforting and vibrant flavors. The spaetzle adds a soft, satisfying texture, while the chicken makes it hearty and filling. The addition of lemon brings a refreshing brightness that lifts the entire dish. It’s easy to prepare, great for colder days, and a wonderful twist on classic chicken soup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) chicken breast or thighs olive oil butter onion garlic carrots celery chicken broth water lemon juice lemon zest spaetzle (store-bought or homemade) heavy cream fresh parsley or dill salt black pepper
Directions
Heat olive oil and butter in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook until softened, about 5–7 minutes.
Stir in minced garlic and cook until fragrant.
Add the chicken and cook briefly until lightly browned on the outside.
Pour in chicken broth and water, then bring to a gentle boil.
Reduce heat and let simmer for about 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken, shred it with forks, and return it to the pot.
Add the spaetzle and cook according to package directions until tender.
Stir in lemon juice, lemon zest, and heavy cream. Simmer for a few more minutes to combine flavors.
Season with salt and black pepper to taste. Garnish with fresh parsley or dill before serving.
You can substitute turkey for chicken for a different flavor. Add spinach or kale for extra greens. For a lighter version, omit the cream or replace it with milk. You can also make homemade spaetzle for a more traditional touch, or add a pinch of red pepper flakes for a subtle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a bit of broth or water if the soup thickens. Freezing is possible, but the texture of the spaetzle may soften; for best results, freeze the soup without the pasta and add fresh spaetzle when reheating.
FAQs
What is spaetzle?
Spaetzle is a soft egg noodle or dumpling commonly used in German cuisine.
Can I use store-bought spaetzle?
Yes, store-bought works perfectly and saves time.
Can I make this soup ahead of time?
Yes, it reheats well, though you may need to add extra liquid.
How do I keep the chicken tender?
Avoid overcooking and simmer gently rather than boiling rapidly.
Can I make it dairy-free?
Yes, omit the cream or use a dairy-free alternative.
What does the lemon add?
It adds brightness and balances the richness of the soup.
Can I use rotisserie chicken?
Yes, add it after the broth has simmered to save time.
Is this soup thick or brothy?
It’s lightly creamy but still has a brothy consistency.
Can I add more vegetables?
Yes, vegetables like peas or zucchini work well.
How do I make homemade spaetzle?
Mix flour, eggs, milk, and salt into a batter, then drop into boiling water until cooked.
Conclusion
Lemon Chicken & Spaetzle Soup is a comforting yet refreshing dish that brings together hearty ingredients and bright flavors. It’s an easy, satisfying recipe that’s perfect for cozy meals while still feeling light and uplifting.
Lemon Chicken & Spaetzle Soup is a comforting yet bright dish made with tender chicken, soft spaetzle dumplings, and a light, citrusy broth. This easy homemade soup recipe is perfect for cozy dinners, combining rich flavors with refreshing lemon notes.
Ingredients
1 lb (450 g) chicken breast or thighs 1 tablespoon olive oil 1 tablespoon butter 1 small onion, chopped 2 carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 4 cups chicken broth 2 cups water 2 tablespoons lemon juice 1 teaspoon lemon zest 2 cups spaetzle (store-bought or homemade) 1/2 cup heavy cream Salt, to taste Black pepper, to taste Fresh parsley or dill, for garnish
Instructions
1 lb (450 g) chicken breast or thighs 1 tablespoon olive oil 1 tablespoon butter 1 small onion, chopped 2 carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 4 cups chicken broth 2 cups water 2 tablespoons lemon juice 1 teaspoon lemon zest 2 cups spaetzle (store-bought or homemade) 1/2 cup heavy cream Salt, to taste Black pepper, to taste Fresh parsley or dill, for garnish
Notes
For a lighter version, omit the cream or substitute with milk.Rotisserie chicken can be used to save time—add it after the broth simmers.Add spinach, kale, or peas for extra vegetables.Avoid boiling too rapidly to keep the chicken tender.Store leftovers in the refrigerator for up to 3 days. Reheat gently and add broth if needed.For freezing, omit spaetzle and add fresh when reheating for best texture.
