Soup
- 6 cups chicken stock
- 1/2 c. diced celery
- 1/2 c. diced carrot
- 1/2 c. diced leek or onion
- 1 – 2 c. cooked chicken
- 1/4 c. chopped parsley
- Salt and freshly ground pepper to taste
Spaetzle
- 2/3 c. all-purpose flour
- 1 large egg, beaten
- 1/4 c. hot water
- 1/4 tsp. salt
Bring stock to a simmer in a large pot. Add vegetables and cook just until tender.
Put
the flour in a medium bowl and make a well in the center. Put the
beaten egg, water and salt in the well and stir to form a loose dough.
You may need to add a little more water.
Tip the bowl at a
shallow angle over the pot of simmering soup and cut off ribbons of
dough, as thin as possible, with a knife or spatula as the dough spills
over the edge and falls into the soup. Dip the knife or spatula into the
soup to help release the dough from it, if needed. Cut any large pieces
of spaetzle.
Cook until the spaetzle have all risen to the top.
Add chicken and heat through. Add salt and pepper to taste and the
parsley. Serves four or more.
This article appears in Dec 23-29, 2010.
