Chicken & Spätzle Soup
Simmer your carrots, onions and celery over medium heat for 7-10 minutes until tender. Then add seasoning and spices. Continue to cook for 1 minute. *Look for a light brown fond forming on the bottom of the pan but don’t burn
Pour in chicken broth and apple cider vinegar to deglaze the pot. Scrape all the brown bits off the bottom of the pot. Then add dry spaetzle to broth, turn burner to a simmer and let cook for about 20 minutes until noodles have reached desired doneness. Noodles will absorb broth and continue to cook so plan on them being softer once the soup is finished. * if using fresh Spaetzle add at the end along with the chicken.
Add pulled cooked chicken meat, canned mushrooms and green beans. Stir until soup reaches a light simmer and check for seasoning.
Calories: 239kcal | Carbohydrates: 25g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1701mg | Potassium: 555mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1546IU | Vitamin C: 29mg | Calcium: 44mg | Iron: 1mg