Chicken Soup with Spaetzle

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 Bay leaves
  • 1 Carrot
  • 2 stalks Celery
  • 1 Flat-leaf parsley
  • 1 Onion, small
  • 1 tsp Thyme

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 qt Chicken broth

• Baking & Spices

  • 1 cup Flour
  • 1/2 tsp Salt
  • 1/2 tsp White pepper

• Liquids

  • 2 1/2 cups Water

Found on screwyism.com

Ingredients

• 1 carrot diced
• 2 stalks celery diced
• 1 small onion diced
• 2 cups cooked chicken
• 1 quart chicken broth
• 2 cups water
• 1 teaspoon thyme
• 1/2 teaspoon white pepper
• 2 bay leaves
• Spaetzle:
• 1cup flour
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup water or more
• Flat Leaf Parsley 1/4 cup (optional)

Directions

• Chop vegetables and saute in 1 tablespoon of butter, 3-4 minutes. Add thyme, white pepper and cooked chicken. Add stock and bring to a boil. Reduce to a simmer and let cook 30 minutes.
• Combine flour and salt. Lightly beat egg, add to flour mixture. Add just enough water and stir to form a smooth dough. Allow to rest 10 minutes.
• Bring the soup back to a boil and press the dough through a colander. Add chopped parsley, Spaetzle will float when it is cooked. Serve