VOLUME 1 - Kilimanjaro Foods

Chicken And German Noodle Soup
1 2/12 to 3 lb broiler-fryer
-chicken,,cut up
2 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 salt
1 egg
1/2 c milk
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.