As everyone is thinking about home remedies for what ails you, how about a European twist on chicken soup with filling dumplings instead of noodles?

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Chicken Spaetzle Soup (Prep. time about an hour.  Serves 6-8)

2 C. frozen mirepoix (big time savor on knife-work getting frozen rather than chopping carrot, onion and celery)

1 clove garlic, diced

1 C. sliced button mushrooms

2 Tb. olive oil

Store-bought roasted chicken (meat and skin removed and set aside)

1 quart stock (chicken, mushroom or vegetable)

5-6 C. water to bring liquid almost to the top of the chicken

2 Tb. soy sauce

2 tsp. poultry seasoning

1 tsp. thyme

Salt & ground black pepper

Spaetzle dough

1 C. all purpose flour

1 tsp. salt

½ tsp pepper

½ tsp ground nutmeg

¼ C. milk

2 eggs

In a large stock pot, heat the olive oil over medium high heat.  Stir in the mirepoix and garlic and saute until vegetables start to become tender.  Stir in the mushrooms.  Add the chicken carcass, stock, water, soy and seasonings.  Bring liquid up to a simmer.  While that simmers for about a half hour, start preparing the spaetzle dough.  In one medium mixing bowl combine flour, salt, pepper and nutmeg.  In a separate bowl beat the eggs and milk together.  Make a well in the center of the flour and pour the liquid in.  Draw the flour into the liquid until well combined.  Let the dough rest for 20 minutes. Remove the chicken carcass and allow to cool a little so any lingering meat can be picked and put in the soup. Shred or dice as much of the reserved chicken meat you wish to add into the soup. After the dough has rested, spoon some into a colander with large holes. Press the batter through the holes, pausing occasionally to scrape the dumplings from the bottom of the colander.  Make the dumplings in batches and gently stir while they cook so they don’t stick to each other or the bottom of the pan.  The dumplings will quickly pop to the top and can be removed and set aside until enough have been dropped into the simmering broth to your liking.  Add the chicken meat into the soup. Taste the broth and adjust the seasoning as needed. Return spaetzle to the soup and serve.

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