• 1/2 C. Butter
  • 1 Large onion, diced small
  • 2 Cloves garlic, minced
  • 1/4 C. Paprika
  • 2/3 C. Flour
  • 1/2 t. Thyme
  • 8 C. Chicken stock
  • 2 boneless, skinless chicken breasts cooked and shredded
  • 1 t. Salt
  • 1/4 t. Pepper
  • 1 T. parsley
  • 1 C. Sour cream
  • 1 (10 ounce) package spaetzle noodles , cooked according to package instructions (or use the following recipe for homemade spaetzle)
I am completely a soup girl. I think there is nothing better than a good bowl of homemade soup. My dad is by far the best at making all different kinds. As a matter of fact, he dropped over bean soup and cheddar broccoli this morning. I put them right in the freezer to save for lunch next week. I blame my love for soup on him!  Ok, so this soup is AMAZING. I don’t like to toot my own horn (whatever, it’s my blog so why  not?!) BUT I was pretty impressed by the taste of this.

Spaetzle Recipe

4 Egg Whites

1/4 C. water

1-2 C. flour, enough to make a thick batter

1 T. Parsley

salt and pepper


In a 3 quart pot, melt the butter; add onion and garlic and cook on low heat until onions are soft and translucent.Add the paprika, thyme, and flour and stir until the onions are coated, about 1-2 minutes. Whisk in the stock and cook until soup thickens. Then add chicken, spaetzles, salt, and pepper then simmer on low for 45 minutes.Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then add the whole mixture into the large pot of soup. This allows the temperature of the sour cream to adjust gradually. Adjust seasoning if necessary.


For the homemade spaetzle, if you are using: While the soup is cooking, put a large pot or pan of water on to boil. Combine spaetzle ingredients until they are smooth.Run the thick batter through a spaetzle maker or a colander. Drop into the boiling water, and remove the noodles when they float. Add directly to hot soup.