0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Chicken and German Noodle Soup Recipe
Serves 4 to 6
Ingredients: 1 1/2 to 2 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 tsp salt
1/4 tsp pepper
1 bay leaf
1 cup plus 2 tsp flour
1/4 tsp salt
1 egg
1/2 cup milk
Instructions: Chicken broth:
1. In large kettle or Dutch oven combine all ingredients.
2. Cover and simmer until chicken is tender, about 1 hour.
3. Remove chicken from broth.
4. Strain broth; discard vegetables.
5. Skim off excess fat.
6. Return broth to pan.
7. Remove chicken meat from bones; chop chicken.
8. Add meat to broth; simmer. In the meanwhile, prepare spatzle.
Spatzle:
9. Stir together flour and salt in a small bowl.
10. Blend egg and milk; stir into the flour mixture.
11. Place half the dough in a strainer.
12. Hold over soup kettle.
13. With rubber spatula press dough through the strainer to form spatzel.
14. Repeat with remaining dough.
15. Add spatzle to broth. Cook and stir 5 minutes.
16. Ladle into bowls.
|
0 |
|
0
0
0 |
