Learn how to make this delicious flu soup recipe from the Kenmore in-house chef Kari Karch. It’s the perfect soup to make you feel better when you are sick.
640 per serving
- 1 tablespoons olive oil
- 1/2 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoons crushed red pepper
- sea salt and cracked black pepper
- 1/4 cup white wine
- 6 cup chicken stock
- 1 tablespoons chicken base
- 1 rotisserie chicken, shredded
- 1 tablespoons chopped parsley
- 2 cup water
- Dill spaetzle (ingredients follows)
- 2 eggs
- 1/4 cup whole milk
- pinch of nutmeg
- Salt and pepper to taste
- 1 cup flour
- 2 tablespoons fresh dill, chopped
In a large Dutch oven, heat the oil over medium heat. Add in the onions and cook till translucent, about 3 minutes. Add in carrots, celery, garlic, and crushed red pepper. Cook for an additional 5 minutes. Add in the salt and pepper to season. Pour in white wine and reduce till almost dry. Add in chicken stock, chicken base & water. Cook for 30 minutes. Put shredded chicken, parsley, and spaetzle in right before serving.
In a medium bowl, lightly beat the eggs, milk, and seasoning. Whisk in the flour and dill. Bring a large pot of salted water to a boil. Using a spaetzle maker or large holed sieve, place it over the water and ladle a small portion at a time so the spaetzle does not clump. It should only take a couple minutes to cook through and then cooked spaetzle will float to the top. Remove using a slotted spoon and add to the soup.