Ingredients

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 t salt
1/4 t pepper
1 bay leaf
SPATZLE ========================
1 c plus 2 t flour
1/4 t sal

Cooking Instructions

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.
 
 
 "But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)