Chicken Spaetzle Soup
The parsley and celery pistou adds an extra herby element to this hearty flavourful soup. Pistou is a cold oil-based sauce, typically made with basil leaves. Our version uses parsley and celery heart leaves.
Yield: Makes about 14 cups
March 04, 2020
Chicken Spaetzle Soup
Ingredients
- 1 tbsp canola oil
- 6 boneless skinless chicken thighs
- 1½ cups diced carrots
- 1½ cups diced celery
- 1½ cups diced yellow onions
- 10 cups no-salt-added chicken broth
- 1 bay leaf
- 1 tsp salt
- 1 tsp freshly ground pepper
- ¼ tsp dried thyme, crumbled
- 4 cups Spaetzle
Directions
- Heat oil in a Dutch oven over medium-high heat. Sear chicken thighs on both sides until golden brown, about 3 – 4 minutes per side. Remove chicken thighs; set aside and allow to cool slightly. Cut into cubes.
- Reduce heat to medium. Add carrots, celery and onions to pot. Sauté until onion is translucent, about 3 – 5 minutes. Add broth, bay leaf, salt, pepper, thyme and chicken. Stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 15 – 20 minutes. Discard bay leaf.
- Stir in Spaetzle. Garnish with Pistou. Serve immediately.
Nutritional analysis per 1 cup serving: 247 calories, 89 g fat, 23.5 g protein, 14.8 g carbohydrate, 1.5 g fibre, 548 mg sodium
Parlsey and Celery Pistou
Ingredients
- ½ cup fresh Italian parsley
- 3 tbsp extra-virgin olive oil
- 2 tbsp celery heart leaves
- 2 tsp grated lemon peel
- 2 cloves garlic
Yield: Makes about ¼ cup.
Directions
- Add all ingredients to a mini food processor and process until a smooth and uniform texture is achieved.