Spaetzle and Chicken Soup
3 Pounds Boneless Skinless Chicken Breast Chopped
2 Quarts Of Chicken Stock
2 Medium Yellow Onions, Chopped
1 Bunch Celery With Leaves, Cut Into Pieces
1 (16 Ounce) Package Baby Carrots
Kosher Salt And Ground Black Pepper To Taste
Juice of 1 Lemon
1 Teaspoon Garlic Salt, Or To Taste
5 Large Eggs Eggs
½ Cup Water
1 Teaspoon Kosher Salt
3 Cups All-Purpose Flour
½ Teaspoon Flat Leaf Parsley Flakes
Step 1 Place chicken in a stock pot, and add enough water to cover. Pour in the chicken stock, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
Step 2 When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Then return chicken to the pot also. Bring the broth to a boil, and add carrots. Add Lemon Juice.
Step 3 In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth. (I prefer mashing it through a metal colander and cutting off with a butter knife).
Step 4 Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve with oyster crackers or garlic crostini.