Chicken and German Noodle Soup
59
59
Ingredients
| 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
sliced |
|
| 1 | small |
onions
cut up |
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 1 | each |
bay leaves
|
* |
|
Spatzle |
* | ||
| 1 | cup |
all-purpose flour
plus 2 tbsp |
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk
|
Directions
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.
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?
