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Chicken and Spaetzle 

Categories: Chicken/PoultrySoups
Contributed by: anniebuster (Kelly)

Here's a yummy recipe that has been passed down for 4 generations from my great grandmother, who was Pennsylvania Dutch! You can add or subtract the amount of veggies depending on what you like most and the recipe still works!

3-4 chicken breasts
8 c. (1/2 gallon) water
2 cans chicken broth
2 large potatoes, diced
4 carrots, sliced
6 celery stalks, sliced
1 medium sized yellow onion, diced
salt and pepper to taste

Put chicken in large stock pot and add water, chicken broth, celery and onion. Bring to a boil and let cook about 1 hour to get a good broth and let chicken cook through. Remove chicken to a plate and let cool. Add carrots and potatoes to broth and then shred chicken when cool enough to handle. Add shredded chicken back to broth and turn heat down to meduium to medium high (boiling, but not ahard boil).

Mix spaetzle dough in a medium sized bowl:

3 eggs
1/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper
1 1/4-1 1/2 c. flour
1/4 tsp baking powder

Beat eggs and milk together with a fork. Add salt and pepper and stir. Mix flour in a little at a time to eggs til batter pulls away from sides of bowl but is stick relatively sticky. Add baking powder and stir well to incorporate. Use a teaspoon and drop about 1/2 tsp. of dough into the boiling broth. Wait til it floats to the top; that's how you'll know it's done. I usually cook one at first and take it out and taste it to make sure the seasoning is right. Then do the rest of the dough in the same manner, dropping about 1/2 tsp of dough at a time into the broth. Let the whole soup cook for about 15 more minutes, or until the potatoes are tender and the spaetzle float.

Yum, yum!!!