Chicken Soup with Spaetzle
Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.—Elaine Lange, Grand Rapids, Michigan
Directions In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes...
- Yield: 8-10 servings
- Cooking time: 150 Min
- Rating: 4/5
- Publisher: Tasteofhome.com
Ingredients
- 1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
- 2 tablespoons canola oil
- 8 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup sliced carrots
- 1 cup sliced celery
- 3/4 cup chopped onion
- 1 garlic clove, minced
- 1/3 cup medium pearl barley
- 2 cups sliced fresh mushrooms
- SPAETZLE:
- 1-1/4 cups all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup water
- 1/4 cup 2% milk
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