Caraway Chicken Soup with Spaetzle

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
100
protein 
3 g
sodium 
350 mg
carbohydrates 
7 g
fat 
6 g
fiber  
Trace
cholesterol 
45 mg
Servings 
8 (¾ cup ea.)
Ingredients 

6 cups Chicken Stock
¼ cup veal or beef demi-glace
¾ tsp sea salt
1 tsp ground caraway seeds
3 Tbsp unsalted butter
¼ cup all-purpose flour

Spaetzle
3 Tbsp all-purpose flour
1 lg egg
1 pinch sea salt

The size of the holes in your colander will determine the size of your spaetzle.
Instructions 
  1. In a large saucepan, combine chicken stock, demi-glace, first amount of salt and caraway. Bring to a boil and simmer for 10 minutes. (If you choose not to add beef stock, use more chicken stock.)
  2. In a small bowl, combine butter and first amount of flour to form a roux. Add roux to chicken stock mixture and stir well to combine.
  3. In a small bowl, combine second amount of flour, egg and salt. Mix until a very soft dough forms. Position a colander over a saucepan and press dough through holes into simmering soup. Cook at least 5 more minutes, stirring occasionally to break up spaetzle. Spaetzle will float to the top of the soup when done.
The size of the holes in your colander will determine the size of your spaetzle.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.