Spaetzle and Chicken Soup

Ingredients

  • ½ teaspoon parsley flakes
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup water
  • 5 eggs
  • ½ teaspoon garlic salt, or to taste
  • salt and ground black pepper to taste
  • + 5 more ingredients
    • 1 (16 ounce) package baby carrots
    • 1 bunch celery with leaves, cut into pieces
    • 2 medium yellow onions, quartered
    • 2 (14.5 ounce) cans chicken broth
    • 1 (2 to 3 pound) whole chicken

1. Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth. 2. When the chicken is cooked through and tender, remove it to a platter...

View full recipe at SpringPad

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