Directions:
- Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender.
- Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer.
- For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top. Yield: 10-12 servings (about 3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.19 Kcal (2057 kJ) | ||
| Calories from fat | 65.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 11% | |
|---|---|---|---|
| Cholesterol | 448.84mg | 150% | |
| Sodium | 738.91mg | 31% | |
| Potassium | 482.64mg | 10% | |
| Total Carbs | 64.6g | 22% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 35.28g | 71% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 4.9mg | 163% | |
| Iron | 9.8mg | 54% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 96.08 Kcal (402 kJ) | ||
| Calories from fat | 12.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 11% | |
|---|---|---|---|
| Cholesterol | 87.8mg | 150% | |
| Sodium | 144.54mg | 31% | |
| Potassium | 94.41mg | 10% | |
| Total Carbs | 12.64g | 22% | |
| Sugars | 0.39g | 8% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 6.9g | 71% | |
| Vitamin C | 5.5mg | 47% | |
| Vitamin A | 1mg | 163% | |
| Iron | 1.9mg | 54% | |
| Calcium | 13.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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