If you’re craving something that tastes like a warm hug on a chilly evening, this Lemon Chicken & Spaetzle Soup Recipe is going to become your new favorite go-to. This delightful soup perfectly balances the bright zestiness of lemon with hearty, tender chicken and those chewy, comforting spaetzle dumplings. It’s like the cozy flavors of traditional chicken soup got a delicious German twist, making every spoonful a burst of freshness and nourishment that’s just as uplifting as it is satisfying.
Ingredients You’ll Need
This Lemon Chicken & Spaetzle Soup Recipe shines because it calls for straightforward ingredients that each play a crucial role in building its vibrant flavor and comforting texture. From the aromatic vegetables to the fresh herbs and tangy lemon, every item is simple but essential.
- 2 tablespoons olive oil: Adds a lovely, subtle richness and helps sauté the veggies perfectly.
- 1 tablespoon butter: Brings a silky smoothness and depth of flavor.
- 1 medium onion (chopped): Provides a sweet, mellow base flavor that wakes up the soup.
- 2 carrots (peeled and diced): Offer vibrant color and natural sweetness that balance the lemon’s zing.
- 2 celery stalks (diced): Add an earthy crunch and classic soup aroma.
- 3 cloves garlic (minced): Give a punch of savory warmth and depth.
- 8 cups chicken broth: The hearty liquid foundation that ties all flavors together.
- 2 cups cooked shredded chicken: Boost the protein and make the soup satisfyingly filling.
- 1 teaspoon salt: Enhances every ingredient’s natural flavor.
- 1/2 teaspoon black pepper: Adds just the right subtle heat.
- 1 teaspoon dried thyme: Brings a gentle, earthy herbal note.
- Zest and juice of 1 lemon: The star of the show, delivering bright, fresh acidity throughout.
- 2 cups spaetzle (fresh or dried): Little soft, chewy dumplings that soak up the broth beautifully.
- 1/4 cup chopped fresh parsley: Finishes the soup with a pop of green freshness and aroma.
How to Make Lemon Chicken & Spaetzle Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming the olive oil and butter in a large pot over medium heat. Toss in the chopped onion, carrots, and celery, letting them soften for about five minutes. This gentle sauté awakens their flavors and creates a deeply savory base. Add the minced garlic and stir for just 30 seconds—don’t let it burn; you want that fragrant garlic aroma to infuse the soup.
Step 2: Build the Broth
Pour in the chicken broth to the pot and stir in the shredded cooked chicken along with salt, pepper, and dried thyme. Bring this mix to a boil, then lower the heat and simmer gently for about ten minutes. This simmering allows all those flavors to blend and deepen, giving the soup a comforting complexity.
Step 3: Add the Spaetzle
Now it’s time to add the spaetzle. Whether you’re using fresh or dried spaetzle, toss it in and cook according to the package—roughly 8–10 minutes for fresh or 12–15 minutes if dried—until tender but still chewy. These little dumplings soak up the broth, becoming soft pillows of flavor in every bite.
Step 4: Brighten with Lemon
Once the spaetzle is perfectly cooked, stir in the lemon zest and fresh lemon juice. This step transforms the soup by layering bright citrus notes that cut through the richness, making the whole bowl sing. Give it a taste and adjust seasoning if needed—this soup thrives on balance.
Step 5: Finish with Fresh Parsley
After removing the pot from heat, fold in the chopped fresh parsley to add a refreshing herbaceous touch. This final flourish makes each bowl not only delicious but also visually inviting with its splash of vivid green.
How to Serve Lemon Chicken & Spaetzle Soup Recipe
Garnishes
Giving your Lemon Chicken & Spaetzle Soup Recipe a little extra love on top amps up the experience. Consider sprinkling additional fresh parsley or a few thin lemon slices for a stunning presentation. A light drizzle of olive oil or a pat of butter melted on warm soup adds a hint of indulgence. For a touch of heat, a sprinkle of red pepper flakes can also complement the citrus beautifully.
Side Dishes
This soup stands well on its own but pairs wonderfully with crusty bread for dipping. A fresh green salad or steamed vegetables provides a crisp contrast and rounds out the meal nicely. If you want to lean into the German inspiration, try serving alongside sauerkraut or a simple potato pancake.
Creative Ways to Present
For a special dinner, serve this soup in rustic bowls garnished with edible flowers or microgreens to elevate the look. Layer a small scoop of spaetzle in the center before ladling broth around it for an eye-catching bowl. You could even turn this into a family-style meal by serving the soup in a large pot with fresh lemon wedges and toppings on the side for everyone to customize.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Chicken & Spaetzle Soup Recipe keeps wonderfully well when stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and marry further overnight. Just be mindful that the spaetzle may absorb more broth and soften; if you prefer, store spaetzle separately and add when reheating.
Freezing
Freezing this soup is totally doable, but keep in mind the spaetzle texture may change slightly after thawing. To preserve the best consistency, freeze the soup broth and chicken separately from the spaetzle. When ready to enjoy, thaw and combine, then gently warm until heated through.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to keep everything well combined and warm without overcooking. If it has thickened too much, simply add a splash of chicken broth or water to loosen it up. For microwave reheating, use medium power and cover the bowl, stirring halfway through to heat evenly.
FAQs
Can I use store-bought spaetzle for this Lemon Chicken & Spaetzle Soup Recipe?
Absolutely! Store-bought spaetzle works perfectly well and can save time, especially if you’re short on prep. Just follow the package cooking times carefully to achieve the ideal tender-chewy texture.
How can I make this soup vegan or vegetarian?
To make a plant-based version, swap the chicken broth for a hearty vegetable broth and use tofu or chickpeas instead of chicken. You can also use vegan butter and omit the butter if needed. The lemon and herbs will still give great flavor.
Is fresh lemon juice better than bottled for this soup?
Fresh lemon juice provides the brightest and most vibrant citrus flavor, which really lifts the soup. Bottled lemon juice can work in a pinch but tends to be less fresh and sometimes a bit more acidic.
Can I prepare the soup in advance and reheat on the day I’m serving?
Yes, this soup actually tastes fantastic the next day when the flavors have melded even more. Just store it in the fridge and reheat gently as described above. Add fresh parsley just before serving for that fresh touch.
What can I substitute for spaetzle if I can’t find any?
Egg noodles or small pasta shapes like orzo or acini di pepe make good substitutes. While they don’t have the exact chewy texture of spaetzle, they’ll still soak up the soup wonderfully and keep it comforting.
Final Thoughts
This Lemon Chicken & Spaetzle Soup Recipe is one of those rare dishes that delivers comfort and brightness in every comforting spoonful. It’s perfect for cozy family dinners or when you want to brighten up a blustery day with a bowl of warmth and flavor. I truly hope you give this recipe a try—it feels like a loving nod to both traditions and freshness, and I’m sure it will find a happy spot on your dinner table just as it has on mine.
Print
Lemon Chicken & Spaetzle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: German-American
Description
This comforting Lemon Chicken & Spaetzle Soup is a heartwarming dish featuring tender chicken, fresh vegetables, and soft spaetzle pasta in a zesty lemon-infused broth. Perfect for a cozy weeknight dinner, this soup combines traditional German-American flavors with a bright citrus twist.
Ingredients
Sauté Base
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Soup
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- Zest and juice of 1 lemon
- 2 cups spaetzle (fresh or dried)
- 1/4 cup chopped fresh parsley
Instructions
- Heat the base: In a large pot, heat the olive oil and butter over medium heat until melted and shimmering. Add the chopped onion, diced carrots, and celery, then sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds to release its aroma without burning.
- Add broth and chicken: Pour in the chicken broth, then add the cooked shredded chicken along with salt, black pepper, and dried thyme. Stir to combine and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 10 minutes, allowing the flavors to meld together.
- Cook the spaetzle: Add the spaetzle to the pot. Cook fresh spaetzle for about 8 to 10 minutes or dried spaetzle for 12 to 15 minutes, until tender but still slightly firm to the bite. Stir occasionally to prevent sticking.
- Finish with lemon and herbs: Stir in the lemon zest and juice to brighten the flavors. Taste and adjust seasoning with more salt or pepper if needed.
- Add parsley and serve: Remove the pot from heat and stir in the fresh chopped parsley just before serving to add a fresh herbal note and vibrant color.
Notes
- For extra richness, add a splash of cream or a pat of butter just before serving.
- You can substitute store-bought spaetzle with egg noodles if preferred.
- Use homemade chicken broth for a deeper, more authentic flavor.
- Add more lemon juice if you prefer a brighter, tangier soup.
