Chicken and Spaetzle or German herb Noodles

This is a soup my Grandma Schultz used to make on cold blizzard of a winter nights in North Dakota.  Well, things are blooming in Seattle now and everybody thinks it's Spring but the nights are still cold and a good bowl of soup with a great bread is always warming and welcome.  I make this in the crock pot sometimes and it is ready when I come through the door.  Just the smell will make you hungry. This is really good soup.

TOTAL TIME: Prep: 20 min. + cooling 

Cook: 2-1/2 hours + cooling

MAKES: 8-10 servings

Ingredients

1 broiler/fryer chicken (2 to 3 pounds), cut into pieces

2 tablespoons canola oil

8 cups chicken broth

2 bay leaves

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 cup sliced carrots

1 cup sliced celery

3/4 cup chopped onion

1 garlic clove, minced

2 cups sliced fresh mushrooms  I use assorted kinds so good in soup

SPAETZLE:

1-1/4 cups all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon salt

1 egg, lightly beaten

1/4 cup water

1/4 cup 2% milk

fresh dill to taste

or water cress can be used.

Directions

In a large soup pot, brown chicken pieces in oil. Add the broth, bay leaves, thyme and

 pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until 

chicken is tender. Remove chicken and set aside until cool enough to handle. I always do this the night

 before and then refrigerate it and skim any fat in the morning. If I am really in a hurry I buy canned 

broth and buy a rotisserie chicken at the grocery. Then add frozen veggies it is fast and 

but not like grandma's.

Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth 

and skim off fat.

Return chicken to broth along with the carrots, celery, onion, garlic. Bring to a boil.

 Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer

. Remove bay leaves.

In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well

. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes. 

Yield: 8-10 servings (2 1/2 quarts).

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