Chicken and German Noodle Soup

Answer 1

Ingredients

• 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.