Chicken German Noodle Soup
Ingredients| 1 2/12 to 3 lb broiler-fryer chicken,, cut up |
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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.
Servings: 999
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