6-8 servings

                    This is a rich, thick soup, perfect for cold Minnesota winters. The key to a good soup is the stock- always use the best quality. You can often find frozen stocks at your friendly local meat shops. Minneapolis’s “Black Forest Inn” sells their wonderful spatzele in the frozen food section at Byerly’s and Lunds- it is the best! You don’t have to cook it just add the frozen spatzele to the soup.

3 cups shredded roasted chicken*

2 T fine chopped parsley

4 cups cooked spatzele

1/2 cup dry white wine

1 yellow onion diced

2 quarts low sodium chicken stock

2 cloves garlic minced

1 cup fine chopped carrots

fresh ground black pepper and kosher salt

olive oil

Saute the carrots in olive oil in a large soup pot until they soften some. Add the onions and saute a couple more minutes. Next, add the garlic and cook another minute or two on low. Add the stock and wine and simmer the vegetable mixture for 20-30 minutes to combine the flavors.

Add the cooked chicken and spatzele and simmer for another 10 minutes or so until heated through. Adjust seasoning and add the parsley and serve piping hot.

*To keep this really easy i buy a whole roasted plain chicken from the deli and remove all the fat and skin- and shred the chicken into bite sized pieces. In the Twin Cities- the chicken from Kowalski’s deli is very good. And, you cannot beat Costco’s roasted chickens for flavor and price!


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