CHICKEN SOUP WITH DILL SPAETZLE

Chicken Soup With Dill Spaetzle image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 9

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3/4 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1/3 cup whole milk
1/4 cup packed fresh dill, chopped, and 1 large sprig, plus more sprigs for serving
1 bone-in, skin-on chicken breast (2 pounds), split
6 cups low-sodium chicken broth
2 medium carrots, peeled and cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces

Steps:

Whisk together flour, 3/4 teaspoon 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-size 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.