Chicken & german noodle soup

Yield: 999 Servings

Measure Ingredient
1 \N 2/12 to 3 lb broiler-fryer chicken, cut up
6 cups Water
2 \N Sprigs parsley
2 \N Stalks celery, cut up
1 \N Carrot, sliced
1 \N Small onion, cut up
2 teaspoons Salt
¼ teaspoon Pepper
1 \N Bay leaf
1 cup Plus 2 T flour
¼ teaspoon Salt
1 \N Egg
½ cup Milk

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.

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