Ingredients
- 2 sprigs parsley
- 2 stalks celery
- 1 onion
- 1 bay leaf
- 1 egg
- 1,400 ml water
- 1,400 ml broiler-fryer
- 120 ml milk
- 7 gr salt
- 5 gr flour
- 1 gr pepper
- 1 slice carrot
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.
