top of page

How to Make a Big, Inexpensive, and Easy Pot of Chicken Soup With Whole-Wheat Spaetzle Dumplings (Diabetic Friendly)

Writer's picture: LeighLeigh

This soup is simple to make, inexpensive, and the recipe makes a big pot of soup that will feed a crowd or a hungry family with plenty of leftovers. I usually make the broth for the soup ahead of time using bones from a rotisserie chicken or leftover cooked chicken thighs and legs, refrigerate the broth, and skim the fat and icky stuff that comes to the top of the container. You can use commercially-made broth, but it will be more expensive, saltier, and have less flavor. Otherwise, making the soup and the dumplings is easy. The soup will bubble away on the stove and do its thing--with an occasional stir--while you do your things. With loads of vegetables, lean protein, fiber, and the whole-grains in the dumplings, the soup is great if you're on a diabetic diet or want to "eat healthy." The soup makes a nice, nourishing meal on a cold day, and leftovers heat well in the microwave for later in the week. Enjoy!

How to Make a Big, Inexpensive, and Easy Pot of Chicken Soup With Whole-Wheat Spaetzle Dumplings (Diabetic Friendly)
How to Make a Big, Inexpensive, and Easy Pot of Chicken Soup With Whole-Wheat Spaetzle Dumplings (Diabetic Friendly)

Chicken Soup With Whole-Wheat Spaetzle Dumplings (Diabetic Friendly) -- Makes

about 4 Quarts


1 tablespoon of canola oil

2 medium/large onions, chopped (about 1 1/2 cups)

1/2 cup of celery, chopped

1 - 1 1/2 cups of chopped or sliced carrots

1-2 teaspoons of salt, divided

1/2 teaspoon of pepper

1/2 teaspoon of garlic powder

3 quarts of chicken broth, preferably homemade, divided

1/3 cup of chopped fresh parsley (or use 1 tablespoon of dried)

1 tablespoon of reduced sodium chicken base (I use "Better Than Bullion")

2-3 cups of chopped, cooked chicken

Spaetzle/dumplings (see below)


In a large soup pot heat the oil over medium-high heat and add the onions, celery, carrots, half the salt, and the pepper. Saute the vegetables for 10-15 minutes or until they have softened. Stir in the garlic powder, 2 quarts of the chicken broth, the parsley, the chicken base, and the remaining salt until everything is combined. Lower the heat to medium, partially cover the pot, and let the soup simmer for about 45 minutes to let the vegetables soften and blend the flavors. Stir in the cooked chicken and bring the soup back to a high simmer/low boil. Drop in the spaetzle/dumpling batter/dough, a little at a time, stirring the pot gently after each addition. When you've added all the batter/dough, turn the heat down to a gentle simmer, partially cover the pot, and let the soup simmer about 20 minutes. Add the last quart of chicken broth to thin out the soup a bit. The dumplings will have absorbed a lot of the liquid! Bring the soup back to a simmer. You can serve the soup immediately or let it simmer on low heat for quite a while until you're ready to serve the soup. Just before serving the soup, taste the soup and adjust the salt and pepper to your taste.


Spaetzle or Dumplings


3 large eggs

3/4 cup of milk, divided

1 1/2 cups of white whole-wheat flour

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/4 teaspoon of nutmeg


In a large bowl or measure whisk together well the eggs and 1/2 cup of the milk. Add the flour, baking powder, salt, and nutmeg to the bowl and stir them into the wet ingredients with a spoon. Add the remainder of the milk, a tablespoon at a time, until you get a thick, slightly stretchy batter. You may not need all the milk. You want the batter to be a bit thicker than most pancake batters and a little too thick to pour--something between a batter and a dough. When you're ready to add the dumplings to the soup, reduce the heat of the soup to a very low boil/high simmer and press the batter/dough through a spaetzle maker or use a wide-holed colander (drop about 1/2-1 cup of the batter/dough into the colander and use a spoon to stir/press the batter/dough in to the soup. After you've pressed part of the batter/dough into the soup, stir the soup gently to distribute the dumplings and continue with the rest of the batter/dough. If you don't have a spaetzle maker or colander, you can just drop bits of dough into the soup from the end of a spoon (about 1/2 teaspoon at a time). It will take longer but work fine. The dumplings will need to cook in the soup for about 20 minutes, but they can remain in the soup for longer with the soup at a simmer. The starch in the dumplings will help thicken the soup.

How to Make a Big, Inexpensive, and Easy Pot of Chicken Soup With Whole-Wheat Spaetzle Dumplings (Diabetic Friendly)
How to Make a Big, Inexpensive, and Easy Pot of Chicken Soup With Whole-Wheat Spaetzle Dumplings (Diabetic Friendly)

How to Make a Big, Inexpensive, and Easy Pot of Chicken Soup With Whole-Wheat Spaetzle Dumplings (Diabetic Friendly)
How to Make a Big, Inexpensive, and Easy Pot of Chicken Soup With Whole-Wheat Spaetzle Dumplings (Diabetic Friendly)

7 views0 comments

Comentários

Avaliado com 0 de 5 estrelas.
Ainda sem avaliações

Adicione uma avaliação

©2017 BY ARE YOU HUNGRY?. PROUDLY CREATED WITH WIX.COM

bottom of page