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.
 
 
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