Chlcken Soup Wlth Spaetzle Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Broiler-fryer chicken, cut
1 cup: Carrots, sliced
Into pieces,
1 cup: Celery, sliced
2 tbsp: Cooking oil,
3/4 cup: Onion, chopped
2 quart: Chicken broth,
1 each: Garlic clove, minced
2 each: Bay leaves,
1/3 cup: Barley, medium
1/2 tsp: Dried thyme,
2 cup: Fresh mushrooms, sliced
1/4 tsp: Pepper,
SPAETZLE:
1 1/4 cup: All-purpose flour,
1 each: Egg, lightly beaten
1/8 tsp: Baking powder,
1/4 cup: Water,
1/8 tsp: Salt,
1/4 cup: Milk,
Directions:
In a large kettle or Dutch oven, brown chicken pieces in oil. Add the
broth, bay leaves, thyme and pepper. Simmer until chicken is tender.
Cool broth and skim off fat. Skin and bone chicken and cut into
bite-size pieces; return to broth along with 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. Combine first three spaetzle ingredients in a small bowl.
Stir in 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)
Recipe By : Taste of Home
Source from luhu.jp
broth, bay leaves, thyme and pepper. Simmer until chicken is tender.
Cool broth and skim off fat. Skin and bone chicken and cut into
bite-size pieces; return to broth along with 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. Combine first three spaetzle ingredients in a small bowl.
Stir in 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)
Recipe By : Taste of Home
Source from luhu.jp