Chicken and German Noodle Soup RecipeOrigin: Germany Period: Traditional |
Ingredients:
1.8kg chicken, cut into serving pieces 
Chicken and German Noodle Soup Preparation:Method:Combine all the stew ingredients in a flame-proof casserole then bring to a boil before reducing to a simmer, covering and cooking for 60 minutes. Remove the chicken at this point and set aside to cool. Pass the stock through a strainer, reserving the liquid and discarding the vegetables. Skim any excess fat from he stock then return to the casserole dish. In the meantime, strip the flesh from the chicken bones then cut into bite-sized pieces and return to the casserole dish. Bring the mixture to a simmer then prepare the spatzle (German noodles), as below. Combine the flour and salt in a bowl and stir well with a fork. In the meantime whisk together the egg and milk to combine. Add the milk and egg mixture to the flour mix and bring together as a dough. To use, place half the dough in a strainer and press through into your soup or stew (or a pan of lightly-salted boiling water) with a rubber spatula. Repeat the process with the remaining dough. Cook, stirring occasionally, for 5 minutes more then ladle into warmed soup bowls and serve. |
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