Chicken Spaetzle Soup (EASY 30 Minute Meal), suitable for every moment!

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This past weekend, I came down with the flu. I don't think I've ever had the flu. Spaetzle and chicken fortify this vegetable-studded soup, making it a hearty, one-pot meal.

You need Initially boiled together.
Provide soup pot.
Prepare water.
Prepare cubed chicken (I prefer half breast / half thigh -for flavor).
You need garlic paste or equivalent fresh garlic to taste.
You need minced oregano (FRESH is Highly Recommended).
Prepare salt (I prefer Kosher/Sea salt).
You need ground pepper (I prefer fresh ground peppercorns).
You need to prepare Fresh veggies, etc.
Use large diced carrots or whole baby carrots.
Provide large chopped celery.
You need to prepare Once Boiling Begins.
Use Chicken Better Than Bouillon or equivalent (**Diluted broth is NOT a substitute**).
Provide 12 to 16 ounce, Dry Uncooked Spaetzle (available in most groceries, sometimes in the Kosher section).
Prepare Optional "To Taste" , prior to serving.
Use Butter (**This ingredient is OPTIONAL**).
Provide lemon or lime for a little extra zesty flavor (**OPTIONAL ingredient**).

Short Tips:

Preparation is a very important part of cooking. You intend to see to it you have every item you could require. You also wish to make certain you have all the materials you might need. You do not want to be in the center of a recipe and also figure out you are missing something important.

Cube chicken.
In large soup pot, combine ALL "Initially Boiled Together" ingredients and bring to a boil...
While bringing pot to boil, cut/prepare vegetables and spices..
Once pot reaches boil, add "Fresh Veggies" and items from "Once Boiling Begins" and return to a boil..
Once Boiling is reached again, reduce heat and maintain an UNCOVERED low boil..
Set timer for 15 minutes while stirring pot regularly and monitoring soup to make sure low boil is maintained and ingredients are not sticking to bottom of pot..
Once timer rings, check Spaetzle for desired consistency (firm al dente is optimal in my experience, as the Spaetzle will continue to soften as it cools in pot). If needed, cook an additional 1 to 3 minutes or as your desired consistency requires. PLEASE REMEMBER to stop cooking the Spaetzle when it is moderately more firm than your desired finished consistency..
Turn off burner and remove pot from heat..
Once you have checked the Spaetzle, carefully taste the broth and add salt or pepper to taste. At this point, prior to serving, you may add the butter and/or the lemon/lime juice to taste..
Serve and enjoy. We enjoy hearty French and Sourdough breads with the soup as well..

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