Chicken Spaetzle Soup

Ingredients

• 1 tbsp canola oil
• 6 boneless skinless chicken thighs
• 1½ cups diced carrots
• 1½ cups diced celery
• 1½ cups diced yellow onions
• 10 cups no-salt-added chicken broth
• 1 bay leaf
• 1 tsp salt
• 1 tsp freshly ground pepper
• ¼ tsp dried thyme, crumbled
• 4 cups Spaetzle

Directions

1. Heat oil in a Dutch oven over medium-high heat. Sear chicken thighs on both sides until golden brown, about 3 – 4 minutes per side. Remove chicken thighs; set aside and allow to cool slightly. Cut into cubes.
2. Reduce heat to medium. Add carrots, celery and onions to pot. Sauté until onion is translucent, about 3 – 5 minutes. Add broth, bay leaf, salt, pepper, thyme and chicken. Stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 15 – 20 minutes. Discard bay leaf.
3. Stir in Spaetzle. Garnish with Pistou. Serve immediately.

Ingredients

• ½ cup fresh Italian parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp celery heart leaves
• 2 tsp grated lemon peel
• 2 cloves garlic

Yield: Makes about ¼ cup.

Directions

1. Add all ingredients to a mini food processor and process until a smooth and uniform texture is achieved.