Carol Bobal...kind of rich, but ohhhh so yummy!
Get out your dutch oven ~ Melt butter, and sauté these first few ingredients until veggies are tender and chicken is cooked through.
1½ to 2 lbs. chicken (white) cut into cubes
1 cup of celery, chopped
1 cup of onion, diced
1 stick of butter
1 tablespoon paprika
2- 14 oz. cans of chicken broth
4 soup cans of water
Bring to a light boil and add:
1- 5 oz. box of Spaetzel
Simmer for about 20 minutes, until Spaetzel is tender.
Add soups and sour cream, mix well and heat through.
1- 10 3/4 oz.can cream of celery soup
1- 10 3/4 oz.can cream of onion soup
1- 10/3/4 oz.can cream of chicken soup
1 to 2 cups sour cream
- Makes a hearty, thick soup that all my taste testers loved!
- Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] is a little German dumpling. Usually served as a side dish, it is literally translated as "little sparrow" and made with flour, eggs, water or milk, salt and sometimes nutmeg.
- Dried Spaetzel is found in the pasta aisle. You can also use frozen, generally found in the frozen foods or meat case by the mashed potatoes, dumplings, etc.
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