Spaetzle and Chicken Soup

Name: Spaetzle and Chicken Soup
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams package baby carrots; 1 bunch celery with leaves, cut into pieces; 822 grams chicken broth; 5 eggs; 710 milliliters all-purpose flour; 1 teaspoons garlic salt, or to taste; 8 servings salt and ground black pepper to taste; 1 teaspoons parsley flakes; 1 teaspoon salt; 118 milliliters water; 907 grams whole chicken; 2 mediums yellow onions, quartered

Spaetzle and Chicken Soup might be a good recipe to expand your main course recipe box. This recipe serves 8. One portion of this dish contains around 20g of protein, 12g of fat, and a total of 365 calories. It is perfect for Autumn. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. Head to the store and pick up salt and ground pepper, chicken, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Place chicken in a stock pot, and add enough water to cover.

Ingredients you will need

Whole Chicken

Stock

Water

Equipment you will use

Pot

Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.

Ingredients you will need

Broth

Garlic Salt

Celery

Onion

Pepper

Salt

When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot.

Ingredients you will need

Whole Chicken

Celery

Onion

Stock

Equipment you will use

Pot

Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.

Ingredients you will need

Chicken Meat

Carrot

Broth

Equipment you will use

Pot

In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.

Ingredients you will need

Butter