Chicken and Kale Soup with Spaetzle

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Makes: 9 cups
  • Start to Finish: 40 mins

Chicken and Kale Soup with Spaetzle

Directions

  1. In a 5- to 6-quart Dutch oven heat butter over medium heat until melted. Add carrots, celery, and onion; cook for 6 to 8 minutes or until onion is tender and beginning to brown, stirring occasionally. Stir in bay leaves and, if desired, caraway seed; cook and stir about 1 minute or until toasted. Add broth. Bring just to boiling.
  2. Meanwhile, for spaetzle, in a blender combine flour, the water, egg, milk, and salt. Cover and blend until smooth.
  3. Fill a heavy resealable freezer bag with spaetzle batter; snip a small hole in one corner of the bag. Drop batter in about 1/2-teaspoon amounts onto hot bubbling soup. Simmer, uncovered, for 5 minutes. (Spaetzle will sink to the bottom and then rise to the top as they cook.)
  4. Stir in kale and chicken. Simmer, uncovered, for 5 minutes more. Remove and discard bay leaves. Stir in lemon juice to taste.
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Nutrition Facts (Chicken and Kale Soup with Spaetzle)

  • Per serving:
  • 349 kcal ,
  • 11 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 106 mg chol. ,
  • 1333 mg sodium ,
  • 41 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 22 g pro.
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