Chlcken soup wlth spaetzle

Yield: 10 servings

Measure Ingredient
3 pounds Broiler-fryer chicken -- cut
\N \N 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


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

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