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.