~ Chicken and german noodle soup Recipe ~

1                    2/12 to 3 lb broiler-fryer
                        -chicken, cut up
   6       c            Water
   2                    Sprigs parsley
   2                    Stalks celery, cut up
   1                    Carrot, sliced
   1                    Small onion, cut up
   2       ts           Salt
     1/4   ts           Pepper
   1                    Bay leaf
                        -----spatzle-----
   1       c            Plus 2 T flour
     1/4   ts           Salt
   1                    Egg
     1/2   c            Milk

  Broth:
  
  In large kettle or Dutch oven combine all ingredients.
  Cover and simmer until chicken is tender, about 1
  hour. Remove chicken from broth. Strain broth; discard
  vegetables. Skim off excess fat Return broth to pan.
  Remove chicken meat from bones; chop chicken. Add meat
  to broth; simmer. Prepare spatzle; add to simmering
  soup as directed.
  
  spatzle:
  
  Stir together flour and salt in a small bowl. Blend
  egg and milk; stir into the flour mixture. Place half
  the dough in a strainer. Hold over soup kettle. With
  rubber spatula press dough through the strainer to
  form spatzel. Repeat with remaining dough. Cook and
  stir 5 minutes. Ladle into bowls.