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CHICKEN AND GERMAN NOODLE SOUP
Recipe By :
Serving Size : 999 Preparation Time :0:00
Categories : Soups Poultry
Amount Measure Ingredient -- Preparation Method
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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.
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