Coconut soup with spätzle

I remember the first time I tried to make this chicken soup with spätzle… I thought it couldn't be that hard, I had boiled meat before, right? Well, I ended up putting in a couple of onions too many, and the spätzle (thankfully store-bought) soaked up all the liquid, leaving me with something like a stew. But it was still eaten, believe me, no one got upset. Now, after a few tries, I can say I've got the hang of it: it comes out clear, flavorful, and is a nice blend of classic and modern, if you ask me. Even though you might think it takes a long time at first, it’s not rocket science, and in the end, you get something tasty and simple, no fuss. Don’t be alarmed if at some point the soup seems a bit thin; I’ll explain how to fix that below.

Preparation time: this depends on whether you're using a regular pot or a pressure cooker. With a regular pot, you’re looking at about 1.5 hours in total, as you have to wait for it to boil. With a pressure cooker, you can get it done in 45-50 minutes, maybe even faster if you're organized. It yields about 8-10 hearty servings—enough soup for the family, plus some leftovers to reheat the next day, unless my family finishes it off first. It's not hard; just have a little patience at the beginning, and the rest will take care of itself.

Why do I make it often? Because, honestly, sometimes I have a few farm chickens left over (or roosters, to be precise), and this soup is one of the few things that really uses the more “bumpy” pieces: the head, neck, wings, and back. Plus, after boiling and removing the meat, I use that clear broth which even the kids love, especially with the spätzle that sits somewhere between pasta and dumplings. I don’t know how it works, but it’s one of the few soups that nobody asks me to stop making. I also make it because it helps me out when I have leftover vegetables in the fridge; it doesn’t have picky ingredient requirements and turns out tasty from just about anything.

So, here are the ingredients, based on what I typically use if you want to make soup for 8-10 people.

Chicken (definitely with bones, as otherwise it’s a shame) – 400 g; I use the head, neck, wings, and back. Even though it seems like a small amount, it doesn’t weigh much because there’s more bone, but it gives all the flavor.

One large yellow onion (or two small ones, but be careful not to use too much, as it can make the soup heavy; I learned that the hard way the first time and don’t want to repeat it).

Carrots, about 2-3 pieces (around 200 g total); I add them for sweetness and color.

Parsley root, one whole piece or two small ones (about 50-60 g); it adds a special flavor.

Parsnip, half of one—let's say 30-40 g; it’s not mandatory, but it helps with the aroma.

Celery—a hearty slice (about 100 g); it gives intensity, so don’t skip it if you have it.

Coarse salt, about a teaspoon; add it at the beginning, but adjust it at the end.

Whole peppercorns, 6-8; no more, no less, as you risk having a “medicinal” soup.

Spätzle—about 300 g; if you don’t have that, homemade noodles or semolina dumplings will do.

Chopped greens, usually fresh parsley, a small handful; it won’t hurt anyone.

That’s about it for the ingredients; I won’t hold it against you if you want to add something else, but this is the base.

1. First thing: the meat, whether it’s fresh or has been frozen, should be cut into pieces that fit well in the pot. I put it directly to boil with about 4 liters of cold water. Cold water, mind you, not hot water—this is what the elders say, and I’ve found that it makes the soup clearer.

2. When it starts boiling (over medium heat, not roaring), make sure to skim off the foam with a spoon or a ladle, because if you don’t remove the foam, the soup will turn out cloudy. This was one of the issues that gave me headaches at first. You don’t have to stick to the pot, but don’t forget about it for 20 minutes either.

3. After you’ve skimmed off the foam, add all the whole vegetables, just cleaned. Leave the carrots whole, the parsley root the same, and keep the celery as large as possible. If you cut them too small, they’ll break apart, and you’ll end up with vegetable soup, not clear soup. I also toss in the peppercorns and the coarse salt, but not all at once; I save some for later, as I never know how much evaporates. Cover the pot, but leave it a bit ajar so the soup can “breathe.”

4. Let it simmer over low heat, just bubbling, not boiling vigorously. For me, with a regular pot, it takes about 1 hour, sometimes 1 hour and 10 minutes, especially if the meat is older or in thick pieces. With a pressure cooker, it takes 30-35 minutes and it’s done. If you have an old kitchen like mine, on that stove, you might need to extend it by another 10 minutes.

5. After boiling, I remove everything: the meat and vegetables go aside, and I strain the broth through a finer sieve directly into a clean pot. Here you can let it sit for 10 minutes to allow any fat to rise to the surface, which you can then skim off with a spoon if you want a clear soup.

6. I return the clear broth to the heat, adjust the salt, taste it, maybe add a bit more, but don’t overdo it. When it starts boiling again, I add the spätzle (or another type of pasta or dumplings), stirring to prevent them from sticking to the bottom. I let it boil for 10 minutes without the lid, or it might get a bit gummy.

7. In the last 2 minutes, I add chopped fresh parsley, and if I feel the soup is still too thin, I let it boil for another 2-3 minutes without the lid.

8. I serve it while it’s hot, possibly with pieces of meat or finely chopped vegetables added back into the bowl, depending on how hungry everyone is. Some sprinkle a bit of freshly ground pepper on top; I do it less often since my family isn’t into spicy food.

Tips:

Skimming is key; without it, you’ll end up with cloudy soup that you won’t want to show anyone.

Don’t boil on high heat; don’t rush. If it comes out yellow and clear, you’ve hit the jackpot.

If it still seems greasy, no worries; just skim the fat off the top and make it lighter.

Always taste before adding salt at the end, as the vegetables and meat also release salt during cooking.

Substitutions/adaptations:

If you don’t have chicken, you can use hen or even bone-in chicken breast, but the soup will be blander, and I don’t recommend plain breast as it results in a weak flavor.

Instead of spätzle, you can use semolina dumplings (make a quick mix of 1 egg, 5 tablespoons of semolina, and salt), or store-bought or homemade noodles—nobody will be upset.

If you want something gluten-free, use thin rice noodles or even diced boiled potatoes.

Without meat? Yes, you can make it with just vegetables, but double the amount and add a bit of oil at the start for flavor.

Variations:

You can toss in a handful of frozen peas at the end for a pop of color.

Some add a bit of celery leaves; I don’t, as I feel it gives a too strong flavor if overdone.

You can also add garlic while boiling, half a clove, but I’m not a fan.

Serving ideas:

It’s a soup that works well for lunch or dinner, with homemade bread, flatbread, or simple croutons.

If it’s for a Sunday menu, it can be served as a first course before a simple main dish (like roast or baked vegetables).

A beet or radish salad on the side, if in season, pairs perfectly.

You can drizzle a bit of sour cream over the soup if you want it creamier (just make sure it’s at room temperature to avoid curdling).

Frequently Asked Questions

Why does the soup turn out cloudy?
Usually, it’s either because you’ve boiled it too hard, you didn’t skim enough foam, or you chopped the vegetables too small. Starting with cold water and simmering gently, without boiling, is key.

Can I use another type of meat?
Yes, hen, older chicken, or even turkey (but don’t overdo the turkey, as it’s tough to boil and won’t be as flavorful). Boneless breast will turn out bland; I don’t recommend it.

If I don’t have spätzle, what can I substitute?
Semolina dumplings are the classic alternative, or homemade noodles or store-bought pasta cut into small pieces. For those who can’t tolerate gluten, very thin rice noodles or a bit of potato will work.

What if it seems too fatty?
Skim the fat off the top with a ladle, or let it cool; the fat will rise and you can easily remove it. If it still remains, dilute it with a bit of boiled water at the end.

How long does it keep and how do I reheat it?
In the fridge, covered in a pot or bowl, it holds well for 2-3 days. I reheat it on the stove over low heat, not in the microwave, as the spätzle can stick to the bottom and ruin everything.

Can I make this soup vegan?
Yes, by doubling the vegetables, adding extra celery, and a bit of olive oil at the start. Use egg-free noodles or vegan dumplings made from semolina and water.

Approximate nutritional values

One serving has about 160-190 kcal, if you don’t add too many spätzle or put all the meat in each bowl. Overall, about 12-14 g of protein (from the meat and egg in the spätzle), 6-8 g of fat (depending on how much you leave or skim off), and around 20-25 g of carbohydrates (due to the pasta or dumplings). It’s not something that will overload you with calories; it’s the kind of soup you can start any meal with without feeling like you’ve blown your diet. Plus, if you remove the fat on top, it’s actually quite light. For kids and the elderly, it’s one of the easiest to digest, filling but not too heavy.

How to store and reheat

For me, the soup stays in the fridge in a pot with a lid or in a bowl covered with plastic wrap. If you’ve added all the pasta (or dumplings) from the start, be aware that it will absorb liquid by the next day, and you might need to add a bit of water when reheating so it doesn’t turn into a stew. I reheat on low heat, gently stirring occasionally to prevent sticking, not in the microwave—I don’t like the texture afterward. If you have a lot of leftover meat or vegetables, you can remove them, heat just the broth, and then add them back to the bowl to avoid disintegration during reheating.

This soup, with chicken and spätzle or whatever you have on hand, is for those days when you want to feel like you’ve made something good without overthinking it. And it doesn’t have to be perfect; it’s good as is, with all its little quirks.

The vegetables are cleaned and boiled whole, together with the chicken meat, over medium heat for about 60 minutes with about 4000 ml of cold water. I admit that I used the pressure cooker again, thus reducing the boiling time to about 30 minutes. After the meat is cooked, strain the soup into another pot, season with salt, and cook again. When the soup starts to boil, add the spatzle and let it boil for about 10 minutes. Serve hot, sprinkled with finely chopped greens, and to each person's taste, either plain or with the boiled vegetables and meat. Enjoy your meal! Instead of spatzle, you can add semolina dumplings or homemade noodles.

 Ingredients: coconut meat (head, neck, wings, back) approx. 400 g, yellow onion 1 piece, carrots 2-3 pieces, parsley root 1 piece, parsnip 1/2 piece, celery 1 slice approx. 100 g, iodized salt, peppercorns, spatzle approx. 300 g.