*  Exported from  MasterCook  *
 
                       CHICKEN AND GERMAN NOODLE SOUP
 
 Recipe By     : 
 Serving Size  : 999  Preparation Time :0:00
 Categories    : Soups                            Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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