Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Soup With Dill Spaetzle Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Sharon Radisch Prep Time: 30 mins Total Time: 40 mins Servings: 4 This home-cooked soup takes less than an hour to pull together and will leave you feeling soothed and satisfied. Spaetzle and chicken fortify this vegetable-studded soup, making it a hearty, one-pot meal. Ingredients ¾ cup all-purpose flour Coarse salt and freshly ground pepper 2 large eggs ⅓ cup whole milk ¼ cup packed fresh dill, chopped, and 1 large sprig, plus more sprigs for serving 1 bone-in, skin-on chicken breast (2 pounds), split 6 cups low-sodium chicken broth 2 medium carrots, peeled and cut into ½-inch pieces 2 medium parsnips, peeled and cut into ½-inch pieces Directions Whisk together flour, 3/4 teaspoon salt, and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk, and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover batter and store in refrigerator up to 1 day. Bring chicken, broth, and dill sprig to a boil in a large pot. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs. Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Shred chicken into bite-size pieces (discarding bones) and return to pot. Bring to a boil. Working in batches, push batter through the large holes of a colander into broth. Season soup with salt and pepper and serve, topped with more dill sprigs. Originally appeared: Martha Stewart Living, December/January 2015 Rate It PRINT