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Chicken and Bockwurst Soup with Bavarian Spaetzel Noodles

Best soup for a cold or just making you feel better. This is a twist on old-fashioned chicken noodle soup.

by Eri Fotineas June 22, 2022
written by Eri Fotineas
359

When I heard my friend was suffering on her own at home with Covid, I decided to make her some chicken noodle soup. It turned into something a little more fancy!

Chicken has some excellent healing properties, especially for respiratory infections. It contains Vitamins B6, B12, Phosphorus, Niacin, Selenium, Protein and Iron. When it is made into a soup, you are also getting the goodness of garlic, onion and other vegies.

Bockwurst is my favorite German sausage. The flavor is closer to a Vienna sausage, milder than a Kransky. Not spicy hot like a Chorizo. It’s just right in a soup because it doesn’t overwhelm the other flavors, but enhances everything to next level yum!!

Of course, the ultimate benefit is the joy of eating it. True comfort food when you need it most.

If you have never had Spaetzel Egg Noodles, you’re in for a double treat with this soup. They take 22 minutes to cook in boiling water (or soup), providing little al dente noodles that are perfect for absorbing all the different flavors.

Chicken and Bockwurst Soup with Bavarian Spaetzel Noodles

Serves: 6-8 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes
Nutrition facts: 200 calories 20 grams fat
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Ingredients

  • 1/2 packet Spaetzel Egg Noodles
  • 1 large chicken breast or 3 thigh fillets
  • 2 Bockwurst sausages
  • 1 large red onion
  • 1/2 large leek
  • 2 sticks celery
  • 2 cloves garlic
  • Balsamic vinegar
  • 1 chicken Massel stock cube
  • Olive oil
  • Pepper

Instructions

Step 1

  • Cut leek in half, then dice.
  • Chop up garlic and onion.
  • Finely dice celery sticks.
  • Cut Bockwurst sausages in half, then dice.
  • Cut chicken breast into small pieces.

Step 2

  • Heat olive oil and Balsamic vinegar in saucepan over moderate heat.
  • Add onion, leek, celery and stock-cube. Stir to prevent sticking.
  • Add garlic, being careful not to burn it.
  • Add all the chopped up meat, stirring well.
  • Cook this for a couple of minutes.

Step 3

  • Add about 1 1/2 litres of filtered water ( or just enough to cover the ingredients, plus 5cm over )
  • Stir well, then add the Spaetzel noodles.
  • Cook at a quick simmer with the lid on for 22 minutes.
  • Add a sprinkle of black pepper.
  • Give the soup a gentle stir half way through.

Serve with buttered sourdough toast. You'll be full as a boot and feeling better already.

 

Bavarian soupBest soup for a coldBockwurst sausageCelerychicken noodle soupGarlicGerman soupHearty Winter soupLeekNutritious soupOnionSoup for a cold
Eri Fotineas

I'm an artist, sewer, maker, fixer, decorator, and now a home designer! And I'd like to invite you into my home so I can share my creations with you, from garden, to kitchen, to studio.

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About Me

Eri Fotineas

I'm an artist, sewer, maker, fixer, decorator, and now a home designer! And I'd like to invite you into my home so I can share my creations with you, from garden, to kitchen, to studio.

Recent Posts

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