Farmhouse Chicken Soup Recipe

Ingredients

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 2 quarts water
• 1 large onion, chopped
• 1/2 cup chopped celery
• 1 cup diced carrots
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon crushed red pepper flakes
• SPAETZLE:
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 1/8 teaspoon ground nutmeg
• 2 eggs, well beaten
• 1/2 cup milk
• 1 tablespoon minced fresh parsley

Directions

• Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender.
• Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer.
• For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top. Yield: 10-12 servings (about 3 quarts).

Farmhouse Chicken Soup published in Country December/January 2003, p51