Chicken Soup with Spaetzle |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.—Elaine Lange, Grand Rapids, Michigan 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 |
1/3 cup medium pearl barley |
2 cups sliced fresh mushrooms |
spaetzle: |
1-1/4 cups king arthur unbleached 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 |
Directions:
1. In a large kettle or Dutch oven, 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. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat.
2. Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves.
3. 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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