German Style Chicken Soup with Spaetzle
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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  • A roast chicken carcass, stripped of all useful meat but including all the ghastly bits you would normally throw away : skin, fat, gristle, bones - the lot
  • 2 carrots, peeled if they're a bit gnarly or dirty, sliced into chunks
  • 1 large brown onion, peeled and quartered
  • 1 garlic clove, peeled but left whole
  • 2 large celery sticks, cleaned and with feathery leaves left on, sliced into chunks
  • 1 large handful of fresh parsley, stalks included
  • half a tsp of dried thyme
  • a pinch of sea salt
  • half a tsp of ground black pepper
  • 1 tsp of vegetable stock powder, dissolved into 1 litre of hot water.
  • 1 litre of home made chicken stock
  • 2 carrots, peeled and diced
  • 1 potato, peeled and diced
  • 2 celery sticks, de-strung and chopped into similar size pieces as the carrot & potato
  • 1 small parsnip, peeled and diced
  • 2 tsp good low salt chicken stock powder (to taste - you may require less or more)
  • 500 ml hot water
  • half a tsp of ground black pepper
  • two fistfuls of dried Spaetzle
  • a good handful of petit pois
  • 1 tbsp plain flour, mixed into 50ml warm water
  • 150 g minimum of roast chicken meat, chopped into bite sized pieces
  • chopped fresh parsley, for garnish.



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