Farmhouse Chicken Soup with Spaetzle
Cozy up with a bowl of hearty Farmhouse Chicken Soup with Spaetzle, a rustic classic that delivers comfort in every bite. This soul-warming recipe combines tender, seared chicken thighs, vibrant veggies, and aromatic herbs like thyme and bay leaves, simmered together in a rich chicken broth for maximum flavor. The star of the dish is homemade spaetzle—a delightful German-style egg noodle—elevating this soup with its light, pillowy texture. Perfect for chilly nights or when you need a touch of home-cooked goodness, this one-pot meal is easy to prepare and brimming with wholesome ingredients. Garnished with fresh parsley, it’s a nourishing, crowd-pleasing dish you’ll want to make again and again. Keywords: farmhouse chicken soup, spaetzle recipe, homemade chicken soup, comfort food, rustic chicken soup.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 medium Carrots (sliced)
- 2 pieces Celery ribs (sliced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 8 cups Chicken broth
- 2 pieces Bay leaves
- 4 sprigs Fresh thyme
- 1 cup All-purpose flour
- 1 large Egg
- 0.25 cup Milk
- 0.125 teaspoon Nutmeg (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large soup pot, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the carrots, celery, and onion. Cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and scrape the bottom of the pot to deglaze. Add the bay leaves and thyme sprigs.
Return the chicken thighs to the pot. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, until the chicken is cooked through.
While the soup simmers, make the spaetzle. In a mixing bowl, whisk together the flour, egg, milk, 1/4 teaspoon of salt, and nutmeg (if using) to form a thick batter.
Bring a separate pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through directly into the boiling water. Cook the spaetzle until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Once the chicken is cooked, remove it from the soup and shred the meat, discarding the skin and bones. Return the shredded chicken to the pot.
Remove the thyme sprigs and bay leaves from the soup. Add the spaetzle and simmer for an additional 5 minutes.
Taste and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
