Title: Chicken & german noodle soup
 Categories: Soups, Poultry, German
      Yield: 999 Servings
 
      1    2/12 to 3 lb broiler-fryer
           -chicken, cut up
      6 c  Water
      2    Sprigs parsley
      2    Stalks celery, cut up
      1    Carrot, sliced
      1    Small onion, cut up
      2 ts Salt
    1/4 ts Pepper
      1    Bay leaf

MMMMM--------------------------SPATZLE-------------------------------
      1 c  Plus 2 T flour
    1/4 ts Salt
      1    Egg
    1/2 c  Milk
 
  Broth:
  
  In large kettle or Dutch oven combine all ingredients. Cover and
  simmer until chicken is tender, about 1 hour. Remove chicken from
  broth. Strain broth; discard vegetables. Skim off excess fat Return
  broth to pan. Remove chicken meat from bones; chop chicken. Add meat
  to broth; simmer. Prepare spatzle; add to simmering soup as directed.
  
  Spatzle:
  
  Stir together flour and salt in a small bowl. Blend egg and milk;
  stir into the flour mixture. Place half the dough in a strainer. Hold
  over soup kettle. With rubber spatula press dough through the
  strainer to form spatzel. Repeat with remaining dough. Cook and stir
        5    minutes. Ladle into bowls.