CHICKEN SOUP WITH DILL SPAETZLE

Chicken Soup with Dill Spaetzle image

Number Of Ingredients 8

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3/4 cup All-Purpose Flour
2 Large Eggs
1/3 cup Whole milk
1/4 cup Packed fresh dill
1 Bone-in, skin-on Chicken Breast
6 cups Low-sodium chicken broth
2 Medium Carrots peeled and cut into 1/2" pieces
2 Medium Parsnips, peeled and cut into 1/2" pieces

Steps:

Whisk together flour, 3/4 tsp salt and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover batter and store in refrigerator up to 1 day.
Bring chicken, broth and dill sprig to a boil in a large pot. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs.
Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Shred chicken into bite-sized pieces (discarding bones) and return to pot. Bring to a boil. Working in batches, push batter through the large holes of a colander into broth. Season soup with salt and pepper and serve, topped with more dill sprigs.