Ingredients
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3-4 Chicken Breastsor whole baked chicken
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1 Garlic Bulb
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4 Carrots
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3 Celery Stalks
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1 Leeksoptional
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2-3 Onions
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2 quarts (8 cups) Chicken BrothI use only "better than boullion"
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1 Tbsp Olive Oil
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3-4 Bay Leaves
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3-4 twigs Fresh Thyme
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a bunch Fresh Parsley
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a pinch Red Pepper Flakes
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Salt
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Black Pepper
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German Spaetzle Noodles
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3 Large eggs
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2 cups All-Purpose Flour
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3/4 cup Milk
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a pinch Salt
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a pinch Nutmeg
Directions
Steps
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1
Done
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Cook the ChickenIf you are not using a roasted chicken, salt first, saute 5 min. on each side without moving in the pan - they may not be cooked through, which is OK since they will cook further in the soup. Dice and set aside. |
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2
Done
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Make the Soup StockPut the broth on the stove. Add the olive oil. Dice the vegetables to the size of your liking and add. Chop the herbs finely and add. Add the red pepper flakes and season with salt and pepper. Add the bay leaves whole. Let simmer 20-30 minutes. |
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3
Done
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Make the German Spaetzle Noodlesbeat the eggs, then add the milk and beat. Add the remaining ingredients for the spaetzle noodle dough (I always quickly just use a bowl with a fork to make my spaetzle dough). The dough will be very sticky. You will need a spaetlze maker like this one here to crape the dough into the soup, spaetlze lid maker or you can use a pastry bag and press and cut little pieces off into the hot soup, or you can put a small portion of the dough onto a small wooden cutting board over the soup and cut off pieces and push them into the soup. The spaetlze noodles will cook quickly in the boiling soup within 3-5 minutes. When the spaetzle noodles float to the top, you know they are done. |
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4
Done
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Finish off the soup.Add the shredded or diced chicken to the soup. Remove the bay leaves. Stir and check the seasonings - salt and pepper if needed. Add fresh parsley if desired and serve. |
