Chicken & German Noodle Soup
Yield
6 servingsPrep
30 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
2 1/2 to 3 lb, cut up |
*
|
| 1.4 | l |
water
|
|
| 2 | each |
parsley sprigs
|
*
|
| 2 | each |
celery stalks
cut up |
|
| 1 | each |
carrots
sliced |
|
| 1 | small |
onions
cut up |
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 0 |
Spatzle |
* | |
| 237 | ml |
all-purpose flour
plus 2 tbsp |
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
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.
