Chlcken soup wlth spaetzle
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Broiler-fryer chicken -- cut |
| Into pieces | ||
| 2 | tablespoons | Cooking oil |
| 2 | quarts | Chicken broth |
| 2 | eaches | Bay leaves |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Pepper |
| 1¼ | cup | All-purpose flour |
| ⅛ | teaspoon | Baking powder |
| ⅛ | teaspoon | Salt |
| 1 | cup | Carrots -- sliced |
| 1 | cup | Celery -- sliced |
| ¾ | cup | Onion -- chopped |
| 1 | each | Garlic clove -- minced |
| ⅓ | cup | Barley -- medium |
| 2 | cups | Fresh mushrooms -- sliced |
| 1 | each | Egg -- lightly beaten |
| ¼ | cup | Water |
| ¼ | cup | Milk |
Directions
SPAETZLE
In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Simmer until chicken is tender.
Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; return to broth along with carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves. Combine first three spaetzle ingredients in a small bowl.
Stir in egg, water and milk; blend well. Drop batter by ½ teaspoonfuls into simmering soup. Cook for 10 minutes. Yield: 8-10 servings (2-½ quarts)
Recipe By : Taste of Home