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Chicken and German Noodle Soup


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 teaspoon Salt
1/4 teaspoon Pepper
1 Bay leaf

SPATZLE
1 c Plus 2 tablespoon flour
1/4 teaspoon 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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