Chicken and Spaetzle
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:
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.