Title: Chicken and German Noodle Soup
Categories: Soup German Chicken
Yield: 999 Servings

1		2/12 to 3 lb broiler-fryer chicken, cut up
6	c	Water
2		Sprigs parsley
2		Stalks celery, cut up
1		Carrot, sliced
1		Small onion, cut up
2	ts	Salt
1/4	ts	Pepper
1		Bay leaf
SPATZLE
1	c	Plus 2 T flour
1/4	ts	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.

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