Chicken & german noodle soup
999 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 2/12 to 3 lb broiler-fryer chicken, cut up | |
| 6 | cups | Water |
| 2 | Sprigs parsley | |
| 2 | Stalks celery, cut up | |
| 1 | Carrot, sliced | |
| 1 | Small onion, cut up | |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Bay leaf | |
| 1 | cup | Plus 2 T flour |
| ¼ | teaspoon | Salt |
| 1 | Egg | |
| ½ | cup | Milk |
Directions
SPATZLE
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.