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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do! Ingredients:
1 broiler/fryer chicken (3 to 3-1/2 pounds) |
2 quarts water |
1 large onion, chopped |
1/2 cup chopped celery |
1 cup diced carrots |
2 garlic cloves, minced |
2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon poultry seasoning |
1/4 teaspoon crushed red pepper flakes |
spaetzle: |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon baking powder |
1/8 teaspoon ground nutmeg |
2 eggs, well beaten |
1/2 cup milk |
1 tablespoon minced fresh parsley |
Directions:
1. 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.
2. 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.
3. 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).
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