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Chicken and German Noodle Soup















Low Fat, Low in Saturated Fat, Trans-fat Free


1 each whole chicken
2 1/2 to 3 lb, cut up
6 cups water
2 each parsley sprigs
2 each celery stalks
cut up
1 each carrots
1 small onions
cut up
2 teaspoons salt
¼ teaspoon black pepper
1 each bay leaves

1 cup all-purpose flour
plus 2 tbsp
¼ teaspoon salt
1 each eggs
½ cup milk


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.

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 spatzle.

Repeat with remaining dough.

Cook and stir 5 minutes.

Ladle into bowls.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 10712% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 931mg 39%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 37% Vitamin C 3%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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